Most of my knives I forge from solid steel, or from pattern welded steel I've forge welded myself. Some repeated models like the Mini 'Muk, Lochsa River Skinner, and the Mini 'Craft I use a method called stock removal. This is where I grind the shape of the blade from a solid bar of steel. Following this nearly every procedure is the same. Every knife undergoes extensive heat treatment and finishing to produce the highest functioning knife from the steel possible.
I strive to make the highest quality knife I can. I continue to educate myself in metallurgy, fit and finish, and general bladesmithing knowledge. The result is a knife that will perform beyond expectation and last generations to come.
Forging a quality knife starts with the raw material, 3/4" diameter 52100 high carbon steel.
The steel is heated to over 1700 degrees Fahrenheit so that it can be forged to shape.
The first step is to forge the stock down to about 5/16" thick.
Forging is continued on the anvil by hand.
The clip point on the spine of the blade is formed first.
The blade is further shaped and the bevel is forged where the edge will be.
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