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I designed these for a good friend of mine who is a chef in upstate NY. They were designed as "Shallot Knives", but will do many tasks in the kitchen. These were both forged to shape from .125"-thick 1095 high carbon tool steel. The overall lengths are 10.75" on the top knife in Kingwood...

Just curious what you-all have to say about Forging and heat treating 52100. What is the best source for information on working it with a very simple shop set-up? I have read the Fowler book many years ago and have the impression that you need to have a digital oven to do some of the...

Greeting All, Here are two nice chef knives perfect for the culinary artist in you. I was inspired by the Magnolia-Cone-Stem Motif. I thought it was a natural for chef knife handles with all the shapes and textures in the right place. I grew up on a street lined with these trees, so when I...

Greetings Knife Dogs! My name is Don Carlos Andrade and I am glad to see this new forum and to now be a part of it! I have been making knives for a few years now and mentor with my teacher Tai Goo in Arizona. My focus is on forged blades using simple hand tools and little to no...