Blade Steels
My current standard blade steels are:
- 440-C stainless steel
- ATS-34 stainless steel
- 154-CM stainless steel
- O-1 high carbon tool steel
At the present time, I am mainly offering hunters, fish fillet and kitchen knives in a choice of the the above three stainless steels. I have found that all of these steels offer a great combination of edge holding and stain resistance. If you prefer a knife with a high carbon tool steel blade, I am happy to discuss this with you as well.
I am producing all my woodcarving knives from O-1. This is an excellent high carbon tool steel which forges nicely, and it takes and holds a keen edge
Handle Materials
The following materials are some of what I use in the making of my knife handles:
- Pau Ferro
- East Indian Rosewood
- Bloodwood
- Bubinga
- Ipe
- Dymondwood® (choice of several colours)
- micarta (full tang models only)
- antler or stag (full or narrow tang models only)
All the natural wood handles on my hunters, fillets, and kitchen knives receive a coat of tung oil to both protect the wood as well as enhance the colour.
I may not have every material available for every knife style, so please contact me for specifics.
In general, I prefer to use Dymondwood® for fillet and kitchen knife handles (with some exceptions) because of its superior water resistance.
Both natural woods and Dymondwood® are standard handle materials for my hunters.
Pau ferro is my standard handle wood for all my woodcarving knives
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