The steel is the heart of the knife. I research and test many different types and combinations of steels for knife performance and work directly with the best foundry and steel mill in North America and possibly the world – Crucible Industries and Niagara Specialty Metals.
After 25 years of research and development, I’ve narrowed my key steel types down to the following combinations which I forge myself. These provide the price range and performance I require.
I have recently upgraded to CPMS110V and CPM20CV on some of the specialty knives.
Type 1) Premium stainless steel – (Outdoor & Kitchen knives) CPM (Crucible Particle Metallurgy) S35VN-RC59. Excellent performance in toughness and edge holding as well as very stain resistant. Bead blasted or brush finish.
Type 2) Clad (San mai) Stainless Damascus – CPM S90V RC60 core – Pattern welded steel made from 100+ folds of 304/410/20CV Stainless steels. This combination provides a perfect balance, of edge retention, stain resistance, toughness and beauty that I strive for. The skill and craftsmanship of forging a beautiful blade delivers a one-of-a-kind tool that will last lifetimes.
Heat-treating is the soul of the blade. Each steel type and combination requires a unique and intensive heat-treating process. I do all my own heat-treating and a single blade can take up to 8 hours of heating, hardening, tempering and ice/oil quenching using multiple precision temperature controlled electric kilns. Once complete, each blade is tested for hardness using a Starrett Rockwell Hardness Tester.