Please reach me at Monkeybane58@yaoo.com if you cannot find an answer to your question.
I try to put as much information on this page as I can to answer any questions, but please feel free to email or message any questions you may have if they are not answered here.
A chef's knife has a curved blade that is ideal for slicing and rocking back and forth, while a Santoku knife has a straighter blade that is better for chopping and up-and-down slicing.
High carbon steels and stainless steel are the best material for knives, and I use 80CrV2 steel for the majority of my knives, as it is a really tough and flexible steel that holds an edge well, and out performs many other steels in stress tests. I occasionally use 26C3, which is a harder metal requiring a diamond sharpening stone, but will hold an edge for a long time. I also can use AEB-L stainless, which is also a great knife steel that is low maintained and does not require oiling. And for the customers who want to spend a little extra, I use a Damascus steel that is also a great metal with a unique look. Damascus blades are available with a solid core on request, giving you a single steel for the edge.
Yes, I offer custom knife engraving for a personalized touch on your cutlery or project. I can add almost any image to the knife in grey scale, so the limit is your imagination. Just remember that the engraving will be a black and grey style image, so no colors are available.
I can order most types of wood, epoxy, burls, micarta, G10 and other handle materials. Just ask! I can even find or make fun things like shredded money in clear epoxy!
No, I do not. A machete is as long as I'm set up for, or able to safely handle when quenching.
All knives and products have a lifetime guarantee from manufacturer defects. I will not replace the knife if you decide to stress test the knife and destroy the edge, handle or other parts. You are responsible for care of your knife, including keeping non-stainless knifes well oiled.
Return and Refund policy:
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