80CRV2 (1.2235) (AISI L2) is relatively new steel for knife makers in South Africa. However, it is popular in northern Europe (Finland) as Swedish saw steel and has seen growth…
Heat treating (if done in-house) is a critically important step in the knifemaking process. It’s also one that when it goes wrong it can go wrong very quickly, resulting in…
N690 is Bohler-Uddeholm's best conventional stainless knife steel. High hardness and stain resistance make it a durable steel for every day use. Here's how to heat treat it.
The Wa-Handle is the traditional Japanese handle and like many aspects of Japanese knives, the design is simple, functional, and aesthetically pleasing.
ELMAX has been called the "best all-around knife steel," because it will make a razor-sharp blade and deliver the best possible knife experience. Here's how to heat treat it.
At the time of writing this, I had recently been commissioned to make a unique 21st birthday present for a client and we decided on a 250mm K-tip gyuto chef knife. Japanese gyuto’s themselves have a rich history but I wondered if that was true for K-tips. Were they truly just the current trend or was there historical significance behind the design as well?
In my collection of heat treatment specifications is a fair amount of research publications on the topic of cryogenic treatment of knife steels. Not that I’m a metallurgist or scientist…
We've been told that western full-tang handles are the best. But with Asian style knives becoming more prevalent in the market, is it time we challenge this long-standing and common belief and find out if Japanese handles are just as good?
Many people have asked how I make my knives. To that point, I wanted to put together a photo recreation outlining the entire knife making process from start to finish. This is for "stock removal" knives rather than forged blades.
Tools and tips on how to make a wooden laser-cut knife box for presenting and shipping your custom knives using Inscape and the Tabbed Box Maker extension.