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Many makers want to use stainless steel for a cleaner look in kitchen knives, in the past we have used to suggest 12C27 as the stainless steel to start with. 12c27 is fairly easy to heat treat, at least the easiest stainless.We suggest you might want to consider swapping to 14C28N:better edge retentioncan be hardened to higher HRC and retaining edge toughness (Sandvik recommends working hardness up to 62 HRC)smaller carbides than for instance 440C makes for easier, faster sharpeningan improvemen …

Kobie R from Horseshoe Bay in Queensland If you are on Instagram, give Kobie a follow on @kobierhodesKobie sent us some photos of a collection of his knives he has made, thought we could share them on here as a bit of inspiration for others. Kobie works mainly with carbon steel and both natural and man made handle materials. Here is a great carving set with high carbon 1084 steel blades, fulltang construction and stabilised Tasmanian Fiddleback Blackwood scales. Kobie ev …

Meet The Maker #14: Luke Berkelmans from Makesmithby Riley Burns"If I were passionate about cooking I would make kitchen knives but to be honest I live on cereal and beef lasagne, I hate to cook” is how Luke started our interview which I feel really set the tone for how the rest of this is going to go.On the other hand he said he rides a motorcycle on trips away for days at a time and embarks on journeys around Australia so bushcraft, camping and utility knives were a much more comfortable …

Pierre Mefflin from Mefflin Knives recently completed this amazing piece, and he was nice enough to share some progress photos of the handle;The blade is a fulltang dagger blade in W2 with a hamon and tapered tang. A hamon is a "failed heat treat" done so expertly that the edge is hard and the spine just missed the hardening, creating a visible hardening line. A hamon is not a small feat - imagine doing it on a dagger! Both edges need to successfully harden while the middle section just end …

After 5 years as Creative Man we are excited to change name to Nordic Edge in April 2021.It is a name that hints at our Nordic heritage, and even got a nicer logo!What's not to like :)The web site, the team, the stuff we do - all stay the same.Your login will still work, your historical orders and your saved address will still be there.Only the logo and web site address will change over the next couple of weeks.What changes: web site name changes to NordicEdge.com.auEmail changes to @NordicEdge …