The Best Blade Grinds: What To Look For
As with most things knife, one type never fits all.
BY MIKE HASKEW BLADE® FIELD EDITOR
Finding the best blade grind for the job at hand has become the subject of some debate, but most knife...
How to Make the Price Guard
BY JORDAN LAMOTHE
The author fashions it in the style of the classic 19th-century maker
In 2017 I received a commission for a piece in the style of Michael Price, a mid-19th-century knifemaker whose knives are...
The 5 Most Dangerous Knifemaking Machines
Inattentive operators are more dangerous than the machines themselves
BY JOE SZILASKI BLADE® FIELD EDITOR
"I am a newbie to knifemaking with a limited budget for machines and tools. My main concern is the horror stories...
Why The X-Rhea Knife?
The X-Rhea Is The Result Of Having A Curious Mind And The Ability To Explore Possibilities.
8 Tips for Successful Home-Based Knife Shops
How to keep your shop in operating order and maintain a safe and happy family life in the process
By Joe Calton
There have been tons of stories on how to be a knifemaker. Most are...
How to Make a Sushi Knife
By Wally Hayes
Sushi knives are light, thin, very sharp and a blast to make. Here’s how I make them from start to finish.
For blade material I use 90-thousandths-inch thick 15N20 carbon steel from New...
Fit and Finish 101: How to know it when you see it on a...
By Pat Covert
Fit and finish is bandied about so often in cutlery circles it’s almost become one word, pronounced something like fittenfinnish. A newbie collector who hangs around seasoned custom knifemakers, purveyors and collectors...
