Taking potential from raw material to fully realized
BLADES
WHY CARBON STEEL
For most knives I use carbon steel—the classic blacksmith steel. It takes a super fine edge and is easy to resharpen. Whether recycled from old tools or from flat stock, carbon steel is my go-to. 1095 is the steel I use the most, it has incredible hardness potential while still being resilient enough to withstand hard use in small to medium size knives. For larger knives, 1075 or 5160 really shine for their durability and shock absorption. W2 is a very high carbon steel commonly used in old files. Old files are a personal favorite to use.
I rarely use stainless steel, but I do it by request (steak knives and kitchen ware for example). 440C and 154CM are high quality stainless steels that offer a high degree of corrosion resistance while also providing good edge retention and strength.
Common steels on my bench – 1095, 1075, 5160, W2, 440C, 154CM. (may now be unnecessary)
RECYCLED STEEL
Old files and rasps, saw blades, drill bits, leaf springs—anything high-carbon that I can heat-treat. Rust and surface wear do not degrade the steel’s core qualities. Flea markets and junk yards are my friends. I use these salvaged steels to create one of a kind knives. Whenever possible, I leave behind some of the original character or texture.
HANDLES
WHY EXOTIC HARDWOODS
I’m a sucker for exotics: dense, dramatic figure, and actually hard. Domestic woods like black walnut or maple show up sometimes, but many domestics are relatively soft and can be marked with a fingernail. I finish the handles with Danish oil or Tung oil— food-safe, non-evaporative oil that preserves natural color and grain and resists moisture. I rarely use synthetics like G10; no objection in principle, just not my preference.
SHEATHS
TRADITIONAL LEATHER
I use full-grain, vegetable-tanned leather—recycled from premium “scrap” offcuts that are perfect for sheaths. Veg-tan ages beautifully and doesn’t leach the synthetic chemicals found in chrome-tan that can tarnish a knife. Every sheath is stitched by hand—time-consuming, worth every stitch (and I don’t have a spare $5,000 for an industrial leather machine).
Make a Knife your Own