Blade Steels
My current standard blade steels are:
- 440-C stainless steel
- ATS-34 stainless steel
- O-1 high carbon tool steel
At the present time, hunters are ground exclusively from 440-C, while I am using both 440-C as well as ATS-34 in my fish fillet and kitchen blades. I have found that these two steels offer a great combination of edge holding and stain resistance.
I am producing all my woodcarving knives from O-1. This is an excellent, fairly simple tool steel which forges nicely, and it takes and holds a keen edge
Handle Materials
I am currently using the following materials in my knife handles:
- Pau Ferro
- East Indian Rosewood
- Bloodwood
- Bubinga
- Ipe
- Dymondwood® (choice of several colours)
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.
Paul ferro is my standard handle wood for all my woodcarving knives
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