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I've carried and used knives of some kind all my life. Growing up in Washington State, I spent most weekends hunting and fishing. I have a fair understanding of what features make a knife usable. I know that stopping to sharpen a knife while dressing out an elk in 20-degree weather on the side of a mountain is frustrating as well as dang inconvenient. I also know that a knife suitable for trout isn't ideal for salmon.
I started making knives on a regular basis in 1979 after reading Sid Latham's book "Knives and Knife Makers". By 1996, my interest had turned into a passion, and had expanded to forging, so I attend the ABS Bladesmithing School (ABS) in Washington, AR. Not only did I learn the art of forging knives but also forged friendships, which I still cherish today. In 2000, I returned to Washington, AR and took the ABS Damascus course with Bill Moran. In June of 2007, I completed all requirements and became a Journeyman Smith in the American Bladesmith Society.
Every knife I make is constructed as if I was making it for myself. My cutting edges are as hard a practical for the type of knife. I do my own heat-treating, and test every knife before it leaves the shop. I make forged and stock removal blades using materials best suited to the task intended for the knife. I prefer exotic hardwoods and natural materials for handles, but use Micarta and stabilized woods where more appropriate. I forge 5160, 1084, 1095 and 52100 carbon steels, I stock remove D2, ATS-34, 440C and O1. I make my own Damascus (pattern welded) steel. My knives are constructed with the idea that whether they are working knives or fantasy knives they are still knives -- and should be able to function as such.
I believe very strongly in sole authorship. I forge, grind, heat treat, finish and embellish all my knives myself. I do most of my own leatherwork. If the knife does not perform, I cannot blame it on anyone else! Most of my knives are "one-of-a-kind working knives with bragging rites". My goal is to make knives so fine that if you pick one up, you would rather part with the money than the knife!
Affiliations:
Arbuckle Fine Point Slicer with Orange Dymondwood (5 1/3 in.) |
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Arbuckle Fine Point Slicer with Rosewood Dymondwood (5 1/3 in.) |
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Arbuckle Wharncliffe Slicer with Bamboo (4 in.) |
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Arbuckle Wharncliffe Slicer with Bamboo (5 1/4 in.) |
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Boning Knife (6 in.) with Cocobolo DymondWood |
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Bread Knife (10-3/4") with Purpleheart |
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Bread Knife (11") with Bocote |
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Carving Knife (8-1/2 in) |
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Carving Knife/Slicer (10 in.) with Snakeskin Sycamore |
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Carving Knife/Slicer (7-2/3 in) with Box Elder Burl |
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Carving Knife/Slicer (8 in) with Curly Koa |
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Carving Knife/Slicer (8 in) with Maple Burl |
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Carving Knife/Slicer (8 in) with Zebrawood |
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Carving Knife/Slicer (9-1/4 in) with Box Elder Burl |
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Chef's Knife (10-1/2 in.) with Orange Osage |
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Chef's Knife (3-3/4 in) with Zebrano |
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Chef's Knife (4 in) with Mallee Burl |
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Chef's Knife (4-1/2 in) with Curly Koa |
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Chef's Knife (4-1/2 in) with Maple Burl |
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Chef's Knife (4-1/4 in) with Amboyna Burl |
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Chef's Knife (4-1/4 in) with Box Elder Burl |
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Chef's Knife (4-1/4 in) with Buckeye Burl |
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Chef's Knife (4-1/4 in) with Redwood Burl |
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Chef's Knife (4-1/8 in) with Bocote |
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Chef's Knife (6-1/4") with Box Elder Burl |
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Chef's Knife (6-3/4 in) |
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Chef's Knife (7-1/2 in) with Honduran Rosewood |
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Chef's Knife - Nakiri - with Curly Maple (7 1/8 inches) |
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Chef's Knife - Santoku - (6-1/8 in.) with Buckeye Burl |
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Chef's Knife with Buckeye Burl (7 1/2 inches) |
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Chef's Knife with Buckeye Burl (7-1/4 in) |
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Chef's Knife with Curly Koa (7 1/2 inches) |
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Chef's Knife with Maple Burl (7-1/4 in) |
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Chef's Knife with Snakewood Sycamore (7-1/2 in) |
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Chef's Utility (4") with Eucalyptus Burl |
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Chef's Utility (4-1/8") with Maple Burl |
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Chef's Utility Knife (3 3/4 in) |
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Chef's Utility Knife (3-3/4 in) |
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Chef's Utility Knife (4 in) with Spalted Sycamore |
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Chef's Utility Knife with Black/Silver Dymondwood (4 in) |
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Chef's Utility Knife with Cocobolo DymondWood |
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Chef's Utility Knife with Curly Koa |
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Chef's Utility Knife with Rosewood Dymondwood (4 in) |
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Damascus Chef's Knife (4-2/3 in) with Bocote |
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Deep Bellied Chef's Knife (8 in) with Purpleheart |
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Deep Bellied Chef's Knife (8 in) with Purpleheart |
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Deep Bellied Chef's Knife (8-1/3 in) with Bocote |
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Deep Belly Chef Knife with DymondWood (8 3/4 inches) |
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Farrier's Boggy Knife with Holly |
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Fiji Orange Chef's Utility Knife (4-1/8 in) |
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Fillet Knife (8 in.) with Hawkeye Dymondwood |
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Fillet/Boning Knife (5-3/4 in.) with Curly Maple |
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Fillet/Boning Knife (5-7/8 in.) with Bocote |
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Fillet/Boning Knife (6-1/2 in.) with Cocobolo DymondWood |
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Fine Point Slicer (4-3/4 in) with Sycamore |
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Fine Point Slicer (5 in) with Buckeye Burl |
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Fine Point Slicer with Cocobolo (5") |
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Fine Point Utility with Osage Orange Wood (4 1/3 in.) |
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Forged Cleaver with Rosewood |
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Meat Cleaver with Bocote |
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Meat Cleaver with Osage Orange |
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Meat Cleaver with Purpleheart |
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Meat Cleaver with Snakeskin Sycamore |
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Nakiri (6-2/3 in.) with Bocote - 154CM |
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Nakiri (6-3/4 in.) with Snakeskin Sycamore |
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Nakiri (7 in.) with Orange Osage |
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Nakiri-Inspired Vegetable Cleaver with Fiji Orange DymondWood |
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Norwegian Influenced Fillet Knife |
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Norwegian Influenced Fillet Knife with Dymalux |
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Paring Knife (3 in.) with Snake Skin Sycamore |
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Paring Knife (3-1/2 in.) with Bocote |
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Paring Knife (3-1/2 in.) with Rosewood Dymalux |
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Paring Knife (3-1/2) with Bocote |
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Paring Knife (3-1/2) with Buckeye Burl |
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Paring Knife (3-1/2) with Snakeskin Sycamore |
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Paring Knife (3-1/3") with Buckeye Burl |
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Paring Knife (3-1/3") with Snakewood |
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Paring Knife (3-1/3) with Amboyna Burl |
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Paring Knife (3-1/3) with Spalted Maple |
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Paring Knife (3-1/4 in.) with Charcoal Dymalux |
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Paring Knife (3-1/4 in.) with Rosewood Dymalux |
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Paring Knife (3-1/4) with Black Ash Burl |
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Paring Knife (3-1/4) with Buckeye Burl |
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Paring Knife (3-1/4) with Buckeye Burl |
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Paring Knife (3-1/4) with Leopardwood |
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Paring Knife (3-1/4) with Maple Burl |
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Paring Knife (3-1/4) with Snakeskin Sycamore |
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Paring Knife (3-1/8") with Eucalyptus Burl |
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Paring Knife (3-1/8") with Osage Orange |
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Paring Knife (3-1/8") with Tiger Maple |
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Paring Knife (3-1/8) with Red Oak Burl |
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Paring Knife (3-3/4 in.) with Cocobolo |
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Paring Knife (3-3/4 in.) with Mallee Burl |
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Paring Knife (3-3/4") with Buckeye Burl |
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Paring Knife (3-3/4") with Maple Burl |
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Paring Knife (3-3/4) with Buckeye Burl |
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Paring Knife (3-3/8) with Snakeskin Sycamore |
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Paring Knife (3-3/8) with Snakeskin Sycamore |
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Paring Knife (4 in.) with Bocote |
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Paring Knife (4 in.) with Charcoal Dymalux |
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Paring Knife (4 in.) with Dymondwood |
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Paring Knife with Stainless Damascus San Mai and Bocote |
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Petit Santoku (3 in) with English Walnut |
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Petit Santoku (3-1/3 in) with Snakeskin Sycamore |
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Petit Santoku (3-1/4 in) with Honduran Rosewood |
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Petit Santoku (3-1/4 in) with Honduran Rosewood |
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Petit Santoku (3-1/4 in) with Olive Wood |
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Petit Santoku (3-1/8 in) with Curly Koa |
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Petit Santoku (3-1/8 in) with Purpleheart |
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Petit Santoku (3-1/8 in) with Rosewood Dymalux |
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Santoku (Chef's Knife) with DymondWood (6 3/4 inches) |
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Santoku Chef's Knife with Bocote (6-1/2 inches) |
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Santoku Chef's Knife with Cocobolo DymondWood (6-1/2 inches) |
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Slender Paring Knife (3-2/3") with Osage Orange |
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Slender Paring Knife (3-7/8 in) with Koa |
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Slicer with Box Elder (5 1/8 in.) |
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Slicer with Cocobolo Dymondwood (5-1/4 inch) |
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Slicer with Cocobolo Dymondwood (5-3/4 inch) |
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Slicer with Cocobolo Dymondwood (6 3/4 in) |
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Slicer with Mallee Burl (5-1/4 in) |
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Slicer with Olive Wood (8 in) |
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Slicer with Rosewood Dymondwood (7-1/2 inch) |
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Slicing/Carving Knife (10 in.) with Bocote |
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Slicing/Carving Knife (7-3/4 in.) with Curly Maple |
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Spalted Sycamore Chef's Knife (7-2/3 inches) |
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Utility Knife (4-3/4") with Honduran Rosewood |
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Utility Slicing Knife (5 in) with Maple Burl |
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Utility/Slicer (5-1/8 in.) with Osage Orange |
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Utility/Slicer with Rosewood Dymalux (5-1/4 in) |
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Utility/Slicer with Tiger Maple (5-1/2 in) |
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Wharncliffe Chef's Knife (5-3/4 in) with Zebrawood |
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Wharncliffe Chef's Utility Knife (4 in) with Snakeskin Sycamore |
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Wharncliffe Chef's Utility Knife (4-1/4 in) with Eucalyptus Burl |
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Wharncliffe Chef's Utility Knife (4-1/4 in) with Spalted Sycamore |
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Wharncliffe Chef's Utility Knife (4-3/4 in) with Buckeye Burl |
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Wharncliffe Chef's Utility Knife (4-3/4 in) with Olivewood |
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Wharncliffe Parer with Cocobolo Dymondwood (2 3/4 in) |
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Wharncliffe Slicer with Orange Dymondwood (4 2/3 in.) |
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Wharncliffe Slicer with Rosewood Dymondwood (4 in.) |
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Wharncliffe Slicer with Snakeskin Sycamore (4 1/2 in) |
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Wharncliffe Utility (4-1/2 in) with Cocobolo Dymalux |
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Wharncliffe Utility (4-1/4 in) with English Walnut |
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Wharncliffe Utility with Rosewood Dymondwood (4-1/2 in.) |
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Paring Knife (3-1/3 in.) with Buckeye Burl |
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Chef's Knife - Santoku - with Olive Wood (6-1/2 inches) |
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Arbuckle Chef's Knife (6 in.) |
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Arbuckle Chef's Knife (6 1/4 in.) |
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Arbuckle 8" Osage Chef (8 in.) |
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Arbuckle Chef's Knife (8 in.) |
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Arbuckle Deep Bellied Chef with African Olive Wood (8 1/2 in.) |
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Arbuckle Chef's Knife (10 in.) |
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Arbuckle Fine Point Slicer with Bocote (6 in.) |
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Arbuckle African Olive Wood Slicer (8 in.) |
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Gatsby Steak Knife with SG2 Stainless Damascus San Mai and Cocobolo Liberty Wood (Set of 4)
Messermeister Edge Guards are a perfect way to protect the edge of your knife. They are especially convenient for in-drawer storage and are perfect for storing and transporting knives in knife rolls and bags.
$5.60 Details
Renaissance Wax is the #1 choice of major museums and art galleries for the preservation of the precious pieces.
Renaissance Wax is a revolutionary formula that is a semi-synthetic micro-crystalline fossil-origin wax entirely free of, damaging acids. It remains chemically neutral and is therefore completely safe, even on vulnerable surfaces.
Guard your precious pieces against the damaging effects of humidity, heat, dust, environmental destruction, aging, and ordinary wear. Renaissance Wax provides a barrier against fingerprints and the devastation of water, wine, alcohol and other spills. With its high moisture resistance, it forms a durable, lustrous protective coating. Prevents tarnish, corrosion and "bloom". Remains completely waterproof.
Flitz is an excellent metal polish for carbon steel knives as well as fiberglass. This anti-tarnish formula lasts up to 6 months. It is non-abrasive, non-toxic, non-flammable, acid-free, won't dry out, and leaves behind no residue. Not designed for Damascus steel.
$22.95 Details
This Rust Eraser nicely cleans and buffs away scratches & light surface rust on metal surfaces and more. 320 grit abrasive is suspended in a slightly "springy" rubber matrix, making it perfect for cleaning up slight imperfections on both curved and flat surfaces. The 320 grit Rust Eraser is very quick to remove rust and scratches and provides a clean looking satin finish. To clean up a surface faster, either start at the 46 grit Rust Eraser or the 120 grit Rust Eraser.. Measures approx. 2 3/4 inches x 1 1/2 inches x 1/3 inch.
Made in Japan.
For centuries, camellia oil has been used to protect the finest Samurai swords. A small amount applied to your carbon steel knives will keep them free of corrosion and rust. Camellia oil is non-toxic and non-allergenic.
This spray bottle is a great size for professional chefs who want a bottle to carry in the knife bag.
Serrated teeth effortless remove fish scales while ensuring less mess than traditional fish scaling with a knife. Fish scales are removed by teeth, while leaving flesh intact -- with less effort and less mess. A rubber guard keeps fish scales from scattering. Made from stainless steel by Kai (Shun) for strength and to prevent corrosion. Dishwasher safe.
$14.95 Details
This set has everything you need to properly take care of your knives.
Ceramic rods provide the best touch up possible between sharpening. By removing very little material, the blade is honed to a razor edge. Fine ceramic rods will hone a knife to the most optimal edge. However, if a considerable time has passed since honing or sharpening, a coarse rod is often required. Generally, a ceramic rod should be approximately the length of the longest knife that you will be honing. This set comes with a 12 inch fine ceramic rod.
Over time, ceramic rods build up metal particles that clog the abrasive surface. The Superaser cleans the surface of all ceramic rods so that they will continue to hone just like they did when they were new.
I was really excited when the folks over at ChefSteps (www.ChefSteps.com) told me about their favorite kitchen shears. Their recommendations are always pretty spot on. (If you don't know about ChefSteps, go over and check them out!)
MAC's forged kitchen shears really get the job done. They will make quick work out of hard shellfish shells, poultry bones, fish bones, and miscellaneous packaging. One blade is micro-serrated for holding onto slippery surfaces while the other has a razor-polished edge that slices cleanly through tough shells and bones. The drop-forged stainless steel blades are some of the strongest we could find. They are held together by an adjustable nut with a quick-release joint so that you can maintain tight blade-to-blade contact and yet be easily taken apart for cleaning (very important in a kitchen shear!). Strong enough to cut through a penny, these shears were designed for heavy-duty kitchen tasks. Slightly right-handed handle but we know some lefties who use them too. These sharp and smooth functioning shears feature a blue textured/rubber grip.
Made in Japan.
Fish Bone Tweezers help effortlessly remove bones from fish.
These Fish Bone Tweezers are made by Kai, the maker of Shun Knives. The angled tweezer makes it very efficient. The ergonomic handle allows either a home user or a professional chef to effortlessly work for extended periods. This Japanese-made tool looks as great as it feels!.
Made in Japan.
This magnetic knife strip can be used for just about anything you can imagine. As long as it's magnet friendly, you're good to go. You'll wonder how you got along without it!
Unlike typical magnetic holders that rely on steel rails, this rack won't ding or nick your high quality blade steel. Your knives will stay sharp longer because wood is edge-friendly. Also, unlike traditional countertop knife blocks, bacteria cannot get trapped in deep slots.
Your knives and tools will be safely secured. With the holding power of rare earth magnets, this strip is capable of holding heavier items such as large hand tools. Holding-power is dependent on shape, friction and size of item. For large items, such as heavier hand planes with a relatively small contact area, we recommend two horizontal racks spaced several inches apart.
To store knives horizontally, two racks can be set vertically spaced several inches apart. The construction methods used to make these strips are such that the entire block seems to be a single piece of wood. Only premium solid hardwoods are used. These magnetic knife holders are backed by a lifetime guaranty.
Unlike typical metal rail magnet bars, these are attractive, designed to accentuate and blend with their environment. Natural sycamore wood figure and tone will vary on each knife strip.
Handmade in the USA.
Bradford Knives are handmade in Renton, Washington. His background working in an aerospace machine shop is clearly evident in these high performance, elegant steak knives.
We're very excited about these steak knives. In fact, they are literally some of the best steak knives we've ever seen!.
Super Gold II (SG2) powdered metallurgical (PM) steel is combined with the beauty of damascus cladding. A high performing Takefu SG2 PM stainless steel core is surrounded by thin layers of stainless damascus steel. The resulting cutting edge is tempered to Rc 62 - 63 (very hard!) for exceptional edge holding, but is easy to sharpen due to the small grain structure. The incredibly small crystalline size of this PM steel results in superior edge holding when compared to nearly any other stainless steel used in the knife industry.
The blades are full flat ground for high performance, effortless slicing. They were heat treated by Peters' Heat Treating, for a superior, long lasting edge (Hrc 62-63).
Cocobolo toned Liberty Wood handle scales are set on the full tang using Corby fasteners. Liberty Wood is a natural, engineered wood laminate using sustainably-sourced birch veneer and resin. The water-based resin is infused deep into the wood fibers which acts as a plasticizer and gives the final material its characteristics. Its durability greatly exceeds that of normal hard woods and it is able to obtain a high polish. The handles are nicely contoured with a palm swell.
This four knife set is accompanied by a leather storage pouch, also made in the USA.
Exceptional fit and finish!