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Ive been quite productive in the run up to Cristmas, These are the last 3 finished. The 2 with bog oak handles are wrought iron damascus cladding over blue2 core steel, with pure Ni barrier. The one with the WA handle is 240 x 50, the other 220 x 55. The oddball one in Zebrano handle is a sort...

Got a making weekend in ! knocked up a big billet of san-mai. Core steel is Takefu blue 2, clad with a 'damascus' made from 100 layers of wrought iron, 15n20, and some high chrome bandsaw blade. I got the 2 blades below pretty well finished (might give them a kasumi finish, they looked pretty...

I forged this blade a year or so back as a 210, and snapped the end off it trying to straighten it (got a bit used to compliant san mai!) - chucked it in the 'meeeh' pile until a couple of days ago, when I could look it in the eye again! Got it re-profiled and am feeling quite positive about it...

Hello, This is one I just finished up, the blade is AO super blue, carbon clad. The handle is bog oak with ebony and a stirling silver spacer. I have been spending quite a bit of time working on grind geometry, and my knives are staring to cut ok now ! (even though the finish on this one is...

Hello, These are the latest couple ive made, been a bit of a learning curve on the forging and heat treatment, but its starting to come more naturally. The blades are a mix of wrought iron, mild and 15n20 damascus cheeks over a blue#2 core. Ive been winging it a bit on the profiles (just...

Hello ! a couple of pics of stuff I have been working on lately (got the bug quite badly at the moment :) ) The set of 4 knives are wrought iron and mild steel (with a pinch of 15n20 for contrast), with a Ni barrier over Hitachi blue steel, The handles are olive and ebony. The largest knife is...

Hi, Im a regular lurker on KKF. I enjoy forging, and messing around with steel but make very (very) few knives. Decided recently to try and finish the odd one so have had a crack at a kitchen knife. Steel is 304 and 316 stainless over a core of O1. Horrible mix to forge, and even worse to...

Hi all, Just getting an interest in good quality kitchen knives, Im a very part time maker who is thinking about making stuff thats thinner and slicier :cool2:, hope to learn a bit from everyone here, and might be able to offer a bit back in time! All the best, John