Simply put, the striking aesthetics of damascus steel are its only real advantage in a modern context. The techniques for producing damascus date back to a time when high quality blade steel was scarce; smiths used to combine two or more alloys in order to stretch the valuable material further. As with many things, experimentation. . . Read More
NO! Unless specifically noted, all of my knives are made from hand forged high carbon steel. Lacking the chromium that gives “stainless” steel its name, high carbon steel will rust in the hot, damp environment of the dishwasher. Natural handle materials should likewise never be exposed to these conditions. On a personal note, I strongly. . . Read More
Have a look at Zack’s upcoming classes here. There are also a number of schools and individual bladesmiths offering classes. The American Bladesmiths Society is a good resource. If you are in the northeastern United States, we highly recommend the New England School of Metalwork. Zack has been involved with both the ABS and NESM. . . Read More
The short answer is no. I have been making knives for a little over ten years now, and I consider mysef fortunate to have found the craft. During that time, I have worked diligently to cultivate my style the vocabulary of my personal aesthetic. It is because my work grows naturally from within that I. . . Read More
Rust is steel’s number one enemy, and if a blade is put a way wet or neglected for too long, rust can find its way in. If the rust is minor–just a haze, or a few tiny specs–make a thick paste of water and baking soda to use as an abrasive. Carefully scrub the affected. . . Read More
High carbon steel lacks the alloying elements that give “stainless” steel its name. This means that it is more susceptible to chemical interaction with its environment. Acidic foods like citrus, apples, onions, and tomatoes will cause the surface of the steel to oxidize and darken. This is completely normal, and in my opinion it is. . . Read More