Upcoming 201 Bladesmithing
(Forging and Completion of a Camp Knife)
We had one more student sign up for
this Nov 5~7 class, which leaves room for just one
last student. You
the class details here.
Call quickly to secure this spot
for the bladesmithing
experience of a lifetime! Feel free to call me personally if you have
any questions or concerns at 503-816-6556. See what all the fuss is
on our latest YouTube addition.
|More Knives Posted|
An assorted number of Neck Knives,
Whitecrane and Outdoor Knives have been posted on our New
Products page. Feel
free to email us any questions you may have about any of these
The Creation of a Tamahagane
Blade from Scratch
recently had the opportunity to forge a blade from tamahagane,
raw steel used to make swords. The
whole process went smooth as silk, from start to finish, completing the
task in under 3.5 hours. See
the slide show with captions here.
let Brian tell in his own words of his experience:
Friday, July 31st, was a day I will never forget. That was when I met
Murray Carter after weeks of emails regarding his offer to work up a
custom knife for me. Realizing that he would have to forge-weld
Japanese tamahagane steel, originally received from swordsmith Yoshindo
Yoshihara, Mr. Carter grew so excited at the prospect of forging 'jewel
steel' that he set to work right away.
3½ hours of
continuous labor at his forge, which I was fortunate enough to witness
close at hand, Murray produced a traditional hunting knife,
composed of numerous straight and twisted layers. He was quite proud of
the results, held in his hand and sharp enough to shave with -- which
went and did right in front of me! I, too, was happy to be the
recipient of such a gem and am writing this testimonial to confirm
Murray's considerable strength and artistic genius in the metal arts.
would be proud to own Carter cutlery -- I know I
certainly am. ---Brian S. Connery
Testing Knives to Destruction
Creating Knives from Scratch
-- Part II --
As I mentioned in my last newsletter,
I recently torture-tested a neck knife to the point of failure and
knife held up admirably until it was pushed beyond it's
limitations, it is very important to note that a true torture test of a
knife is testing it by cutting things for which it was designed for
over a long period of time. In this respect, the knives that most often
get subjected to this kind of testing are kitchen knives. How do your
kitchen knives hold up to regular daily use?
our next email news,
Stay Sharp and may God richly bless you!
us on the Web!
you have questions about steels, knife-making, or just cutlery in
general? Send us an email and Murray will be happy to answer them for
to know when new products are added to our online store? Just click on
this email link:
send me Product Alerts!
Our Customers Are Saying...
"This message of thanks is
overdue. Jeff came home a couple weeks ago and presented me with yet
another one of your wonderful kitchen knives. Wow!
can honestly say your knives are incredible! Other than perhaps a small
paring knife, I don't think I've used anything
other than your knives in the last two weeks. (And trust me,
we have more than a full drawer full!). I don't even bother
with the mandolin slicer… Your knives slice cleanly and
easily; skins or peels present no obstacle. Now all I have to do is
learn to sharpen them as well as Jeff does for me.
"Thanks again... your knives
truly are amazing tools to work with.
knife arrived impeccably sharp. (Shipping and packaging were
solid; the whole process was seamless.) What was nice, too -- and
unexpected -- was that the knife had been adjusted much for the better:
the cast-iron cladding was brought up a bit, and the transition from
the blade to its edge was certainly improved.
the knife had a more-or-less immediate transition from blade to edge;
fortunately, you were able to thin the blade down a bit in the area
where it approached the edge and so make the blade-to-edge transition
much more tapered and refined. This thinned the edge and, in
conjunction with the raised line of the cladding, improved the look of
the knife, too.
"Overall, I consider the knife
improved in terms of profile and finish -- the knife was not just
than it was before, but better. Thanks much!"
Cutlery, 981 Fairway Lane, PO Box 307,
Vernonia, OR 97064, USA
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