Tag: Knifemaking
African Blackwood is on the Rise as a Custom Handle Material
Maybe it’s a bit of a contradiction, but both elegance and simplicity are elements of African blackwood, a handle material with a rapidly rising...
Knife Knowledge 101: What is a Half Stop?
Safety feature, bell and whistle, or what have you, the half stop on slipjoint knives stimulates lively discussion. Here's what you need to know.
Tsuba Time: Make a Guard for a Japanese Sword
When it comes to making Japanese swords, the "tsuba" is also known as the "guard." Here’s how to make one, with instruction from American Bladesmith Society master smith Wally Hayes.
What’s the Best Kind of Knife Grind?
The most popular knife grinds today are hollow, flat and convex. Which one is the best overall? And does edge geometry matter more than heat treating? A few renowned knifemakers give their opinions.
The Hamon: What, Where, Why and How
To those who appreciate the tempered steel of a Japanese sword, the hamon is visual evidence of the maker’s effort to produce the finest blade work.
8 Well-Made Knife Guards
Constantly on the lookout for something that will make their knives better and stand out at the same time, many of today’s custom makers...
4 Carbon Cutters: Steel With An Old School Feel
Carbon steel knives continue to be among the top factory performers.
High-performance stainless steels—CPM S30V, S35VN, S90V and 20CV, along with CPM 154, M390 and...
