Detailed description about construction ~ carbon steel kitchen knives for Wildfire Cutlery

Description of my Work
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Below, this is a basic slide show.
See description of the set on my home page⇐ , top three photos.


These hand made high carbon tool steel kitchen knives are crafted FULL TIME, and heat treated one knife at a time, by Michael Moses Lishinsky, and have been since 1980. Just like in the old days, I use 1084 high carbon tool steel, which offers a knife that is well balanced in that it holds a wicked edge, but is also responsive to being brightened quickly when honed. I ship to all English speaking countries { along with France, Sweden & Norway }. I do custom work for individuals and some major corporations, creating unique one of a kind gifts.
Besides custom work, I make a line of Western style kitchen knives and a line of Asian inspired kitchen knives. I also do restoration of old knives and armaments. My designs are all time honored, affordable, guaranteed, original, lightweight and unique. Each kitchen knife has perfect balance, and is constructed with a full tang on the handle { a wood & steel sandwich }.

I use sanding belts and wheels to grind/finish my blades. 36, 100, 240 and 320 belts on the blade and wood.
Then onto 12″ wheels for a buffing/polishing the piece, through 600 grit.
Each finished knife blade and wood handle is stress tested throughout the sanding/sharpening process.
This means that after the first step of sanding a wood handle, the wood is dipped in water to ‘raise the grain’ while it dries. Then that grain during the next sanding step is sanded off clean. I use two costs of Spar Shellac to seal the wood grain when all is done.
I also heavily stress the edge through each step of sharpening, where I use the blade after heat treatment, like a chisel carving end hardwood, smacking the back of the blade with a rubber mallet all along the edge. This is done to try and crush any weak spots in the newly tempered edge, which I inspect afterwards. I will grind off the edge and re-sharpen if this happens.
This process stops after a stress test where there is no crushing/warping of the edge and it comes out clean with no nicks after stressing. Yes, I could actually crush the whole thing in a 10 ton press or hit the edge on concrete, but that sort of stressing is stupid and meaningless. 

My approach is to offer a basic kitchen knife with wooden handle and brass bolsters as listed in my price list, and from there offer various custom add-on options for steel thickness, handle styles, local handle woods & choices for all types of ornamentation on your handle. Each extra or add-on costs a bit more, but adds to the uniqueness and value of the finished product.

Details of Construction

⇐ click image to enlarge

The standard steel that I use is .062 thick click ⇒ the thickness of a dime, 1084 cold rolled high carbon tool steel, which is heat treated one knife at a time, by me in my shop. Properly heat treated carbon steel allows for a knife that will keep a keen edge, yet is noticeably easy to re-hone for a new keen edge. All the sweeps of the edges of my knives have the classic French curve, for that nice rocking motion and for ease of use and re-sharpening.  The brass bolster is riveted and glued onto the full tang, and is in between the handle and the blade. It serves to protect the end grain of the handle wood and adds the perfect weight to the handle.

Handles generally measure out to about 5 ¼ inches – ¼” leeway from the back of the blade to the bolster, 3/4″ of brass and then 4 1/4″ of wood. All blade lengths are close but not exact. The handle is secured with glue and hidden glue rivets, and ,my company 1/4″ custom made ‘chop’ in the handle ‘butt’. The chop goes through the handle and is functional. It is made in 12” lengths and is comprised of 4 – 1/16 ” brass rods, with a steel ‘lions hair’ center, inside a 5/32nd square brass tube, which is inside a round aluminum tube. Red dyed epoxy is injected into the 12” tube, to hold all a-tanto. I then cut them down to about an inch and glue/install.

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