Knot Handcrafted Knives
For the professional chef and home cook
Visit my site
All my knives are made by hand. Stock removal method begins with coping a predesigned profile onto a sheet of steel. This profile is then cut out using an angle grinder and then refined on a knife grinder. Before the handle is added and sculptured, each blade is heat treated to 60HRC. All knives are sharpened free hand on water stones.
My knives are made from O1 tool steel. Carbon steel is well known to take a sharper edge than most common stainless steel and it is easy to sharpen. But, like all non-stainless steel blades, it will oxidise when damp and exposed to acid foods. Over time, a patina will form on the surface of the metal, marking with pride each meal the knife has had helped create. I use natural, non- stabilised woods for my handles; these will age and become more distinctive with regular use.
Visit my site
Knot Handcrafted Knives
For the professional chef and home cook
Visit my site
All my knives are made by hand. Stock removal method begins with coping a predesigned profile onto a sheet of steel. This profile is then cut out using an angle grinder and then refined on a knife grinder. Before the handle is added and sculptured, each blade is heat treated to 60HRC. All knives are sharpened free hand on water stones.
My knives are made from O1 tool steel. Carbon steel is well known to take a sharper edge than most common stainless steel and it is easy to sharpen. But, like all non-stainless steel blades, it will oxidise when damp and exposed to acid foods. Over time, a patina will form on the surface of the metal, marking with pride each meal the knife has had helped create. I use natural, non- stabilised woods for my handles; these will age and become more distinctive with regular use.