How I make my work
Below, this is a basic slide show. See description of the set on ⇒my home page⇐ , top three photos.
This was a client designed commission all the way. Handle has sterling silver bolsters, stabilized Bog Oak,
then Argentium silver spacers on either side of precious Malachite. Handle wood is eco-harvested Cocobolo.
Client had a Rhode Island precious metal casting company cast a sterling silver billet 3/8″ thick x 2″ wide x 11″ long.
Six pieces in his set.
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 1095 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 including Australia, New Zealand, Singapore, Hong Kong, France, Sweden, Norway, the U.K. and Denmark. I do custom design and kitchen knife production work for individuals and some major corporations, creating unique one of a kind gifts. See my Home Page describing my work with Gant/Rugger in Stockhlom and Paris.
Besides custom work, I make a line of Western style kitchen knives and a line of Asian inspired kitchen knives. 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 } using only eco-harvested local woods.
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, by dipping the handle in water and then sanding off the raised grain. I also hammer all along the back of the blade with a mallet, on hardwood, as one would use a chisel. This mashes the edge all along it’s length onto the wood or stresses it.
If the blade nicks or shows wear, the sharpening process is repeated until the edge comes out clean.
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 .070 thick 1095 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 to 5.25” inches long, w/ ¼” leeway from the back of the blade to the bolster, 1/2″ 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, with in house made 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.
