Custom Knife

The Beauty of Japanese Knives April 29 2015, 1 Comment

With the popularity of fine dining at home showing no let up, the allure of Japanese knives is growing. Japanese knives are a big budget item and should be bought with care. This article looks at the following areas:

- The difference between Japanese and Western knives
- Types of Japanese knives
- Single and double bevels
- The components of Japanese knives
- How Japanese knives are made


The Elk Hunter Knife April 29 2015, 0 Comments

A very special knife, designed and made for an avid Elk Hunter.

The blade is stainless steel Damascus, procured from Forge Balbach in Germany. The pattern is ‘Banddamast’ also known as ‘Ladder’ Damascus.

The guard is made from silver nickel and has a prominent finger groove.

 

The handle is made with black spacer, a ring of fossil mammoth ivory, elk antler and a brass cap plate. It is always difficult to find the right size and form on an antler to make a good fitting handle without shaping the antler too much.

The sheath is made out of genuine 8oz cow hide with rattle snake skin inlays and genuine dark brown leather lacing instead of normal stitching or sewing.


Kitchen knives, single bevel high performance Japanese Kiritsuke style April 27 2015, 0 Comments

Kiritsuke style Kitchen Knives

Chef knives, roast carving knives, slicers and Sushi knife for the professional chef as well as home cook tested by professionals in S35VN PM Stainless Steel.

Kiritsuke is a Japanese Term meaning "precision and strength to the downward cut". What could better describe the demand of the professional chef?

See Wikipedia :

"Just before making contact, the kaishakunin grips the handle (tsuka) with both hands, giving precision to the katana's blade and strength to the downward cut (kiritsuke)"

Kiritsuke knives are not new in the kitchen environment. Nevertheless, we developed our blades to have the traditional Japanese left or right hand orientation. This means the knives are beveled on one side only. The Blade is shaped fairly straight with the typical tip design know as Dao Blade or Reversed Tantoo. This design is a characteristic of the Kiritsuke.

The hilt is shaped backward to offer protection from the sharp edge, a superior safety feature.

The handles are shaped for the left or right handed user too i.e. they are uneven in appearance. They are designed to give both a thumb groove and a comfortable rest for the first finger. For a comfortable feeling this will make the handle longer on the 'thumb' side. This handle will provide you with a better and more secure grip of the knife in all cutting applications, and overall with better control of larger knives.


The Story Behind March 31 2015, 0 Comments

Knives, one of the oldest tools in mankind’s history, have always fascinated me. Having advanced over the years into professional knife making, many people wonder about the story behind the guy who makes the knives and founded the company.

Here is my story:

As a youngster, I could always be found in the kitchen 'borrowing' a knife for my adventures out in the woods....and so the number of kitchen knives dwindled, and subsequently, I was quite often in trouble. I progressed and soon was making my own wooden knives and swords for my adventures: my first designs.

As I got older, I could be found working, during the school holidays, to support my growing passion. Naturally I couldn't afford the good stuff and some of those cheap knives never lasted too long. So one year, I worked 4 weeks for a construction company to make the money for my first quality knife, the Puma Waidblatt. I was 14 then and I still have this knife.

Before attending a German University to achieve a mechanical-commercial engineering degree, I received several scholarships, some in a tool manufacturing company. There I acquired some old metal saw blades that the heat treating department had softened enough so that I could work them. After many hours with the metal file and sandpaper for shaping I finally had my first hand made knife.

With the engineering degree there came my introduction into metallurgy which fueled my ongoing interest in knives. Attending a special trainee for certified welding engineer, I got more in depth knowledge about steel, metallurgy and the heat treating process as well as some forging. Steel can be quite a difficult material if one goes into the depths to understand the mystery.

Starting to work in companies as an engineer and later project manager, the knife making had to stand back, but was never out. I continued to search, investigate, look for knives, knife making etc more on the hobbyist basis than a knife maker. The more I looked the more critical I became because I understood steel and could see what quality was and what was not. I made myself several hunting knives and tried them out in the ‘German’ wilderness.

Later I advanced into working with D2 steel when I started making knives with the larger wood saw blades and even planer blades. However, pit corrosion and other unpleasant experiences led me to begin researching knife steels and the knife making process switched subsequently into the high quality stainless steel used in modern knife making.

After my immigration into Canada, life changed. Good-bye big companies and engineering, hello wilderness, mountains, lakes, rivers, hunting and fishing. Now what do you need out there? A good knife or even several as one blade won’t do it all.

As an avid hunter, hunting guide and outdoors person I quickly recognized that one knife will not be perfect for all work but some very good all-around blades can be made. You wouldn't approach a wounded bear with just the Classic Deer Hunter on your belt.....some serious blade will do better in the pinch. In the same token the Bushwhacker Knife will be a bit clumsy when dressing your game....especially if you want to use it on a grouse or a rabbit... It will do fine for the butchering of big game such as deer, moose or elk...not even to talk about fish and filleting.

This leads me to developing different design for different applications and then test them in practical situations, so a Terrier Blade is tested true in the conditions it is designed for. With all the background in my education and work experience, Terrier Blades can surely be titled as designed and build with German engineering behind it.

Today, my knives and blades are made exclusively with high quality knife steel, mostly the powder metallurgical form like CPM steels ( CPM 154, S30V, S35VN etc ), RWL 34, M390 and other high quality steels. We love Damascus steel, especially Damassteel, but the price tags on these knives are high and mostly they will not see any use even that the knife and steel will stand up.

I very much love to design knives and so being involved in a custom order knife is sure a pleasure for me. For this one-of-a-kind knife I will make a computer assisted design (CAD) according to the customer’s idea and will discuss all aspects with the future owner before I start making this gem.

My evolution as a knife maker, I consider it not finished yet, as I intend to continue to explore new options, checking out a new steel, materials, developing new designs and testing the knives, for as long as my wheels are turning......

Yours
Peter Demmer


10 tips and comments on taking care of your knife March 31 2015, 0 Comments

Even that we have now a high quality knife, all good quality materials, very good workmanship, it will lose its beauty and appearance if we do not take some care.

First we should know what the knife is made of, stainless steel SS or carbon steel CS. The same with the handle is it antler, bone, wood, synthetics like Micarta, G 10 etc. Also the sheath, Kydex, leather, or woven fabrics like Kevlar.

Here some tips on what to watch out for to enjoy your knife a very long time, and maybe hand it over to your son as ‘the knife daddy used’


Terrier Blades Kitchen Knives March 17 2015, 0 Comments

Kiritsuke style Kitchen Knives

Kiritsuke is a Japanese Term meaning "precision and strength to the downward cut". What could better describe the demand of the professional chef?

See Wikipedia :

"Just before making contact, the kaishakunin grips the handle (tsuka) with both hands, giving precision to the katana's blade and strength to the downward cut (kiritsuke)"

Kiritsuke knives are not new in the kitchen environment. Nevertheless, we developed our blades to have the traditional Japanese left or right hand orientation. This means the knives are beveled on one side only. The Blade is shaped fairly straight with the typical tip design know as Dao Blade or Reversed Tantoo. This design is a characteristic of the Kiritsuke.
The hilt is shaped backward to offer protection from the sharp edge, a superior safety feature.

Our handles are shaped for the left or right handed user i.e. they are uneven in appearance. They are designed to give both a thumb groove and a comfortable rest for the first finger. For a comfortable feeling this will make the handle longer on the 'thumb' side. This handle will provide you with a better and more secure grip of the knife in all cutting applications, and overall better control of larger knives.

Right handed knives with the bevel on the right side only, and shorter handle to accommodate the first finger for a secure wrap or resting point.


Custom and Handmade Knives March 10 2015, 0 Comments

There is a lot of confusion about the quality and cost of a custom made or handmade knife. 

Custom made means the knife has been designed and built according to the individual wishes of the customer. Normally it will be unique and handmade.

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Knives - The Law and the Public February 09 2015, 0 Comments

In recent years knives the public image of knives has singled them out as a weapon for hurting or killing people. The silent yet unknown mass-manipulation by big international companies goes mostly unnoticed and is more based on specific company policies than actual regulations or laws.

These companies think it is there 'duty' to better the world by taking action against knives, yet they all cash in on violence bearing sports shows, where only a fight or blood flowing makes it a good show, or violent computer games etc.


Steel is the heart of the knife January 27 2015, 0 Comments

In our article ‘Knifesteeleology’ and ‘Custom Knife – Materials – Steel’ we touched the basics of the most commonly used steels for knives, Carbon Steel – Stainless Steel – Damascus Steel.

Steel is actually a big, a very big subject. There are metallurgists which do nothing else in their whole professional career than analyze, study and design different steels for different applications. We are looking only for the steel in regards to cutting, especially knife application.

Choosing the right steel for the knife depends mostly on its use; you will certainly use a different steel for a straight razor (superior cutting) as you would use for a machete (chopping and shock absorbing).

All this comes together when the knife is born, when it gets its soul! The Heat Treatment.

We all know about ‘Quenching’ and Tempering’, we heard about oil-quench, differential quench, triple temper, differential temper etc. some disrespectfully label the Heat Treating as following the ‘cooking procedure’ which in our opinion relates to their knowledge about steel.


Fishing Knife Types January 06 2015, 0 Comments

Interestingly there is not much variety in the market for fishing knives. They come as fix blade and folding knives.

  • The fish fillet knife (as folding but more as fixed blade knife) is generally thought of when talking about fishing knives.

There are different models for smaller fish with 6-8” long blades which are mostly curved and flexible blades so the blade thickness is fairly thin. Quite often they come with a very pointed tip (which is seldom used unless you use this knife for gutting the fish) and some have an edge on the back of the blade too which is for the rougher work like descaling, cutting bones.

Terrier Blades general fillet knife, 440C stainless steel and tri-colored G10 handle

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Usages - different knives for different work? December 04 2014, 0 Comments

All-purpose hunting knife; it is supposed to do all the work needed during hunting and when on a hunting trips which is gutting, quartering, skinning, deboning but it will also be used for camp work, bush-craft, even survival tool. It can be a fixed blade or folding knife

 

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Custom - bespoke knives December 04 2014, 0 Comments

Custom - bespoke knives 

What it is a custom; custom made or bespoken (just another word for custom made or made to order) knife?

Custom knives and bespoken knives are made according to you wishes, your ideas, your need, your design, your specification, the custom knife is individually made as per your, the customers, order thus the name custom knife

This can be a little as you choose the handle material or I want this knife with that steel all the way up to the full version that you have an idea, make a sketch and finalize all the materials and design with the maker

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Pricing vs quality December 04 2014, 0 Comments

Terrier Blades Classic Hunter

  • Plain carbon steel is high maintenance as it tends to rust fast
  • Generally as cheaper the knife as more the manufacturer saves on materials, quality and finish
  • Good quality hunting knives, solid tools for the job and survival necessity in difficult situations will usually start @ ~ $ 150 and will last a life time

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Hunting knives December 04 2014, 0 Comments

Hunting knives are usually all-round knives which can also be used for camping, fishing, outdoors, survival etc.

Mostly fix blade knives in full tang construction as they are the most robust

Lately there is more and more differentiation in hunting knives as the industry has to find/create new models to entice sales

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All-purpose hunting knife December 04 2014, 0 Comments

Features of an all-purpose hunting knife
  • Blade length should be equal to the first digit on the hand as shown in the picture. This allows optimal control of the knife when gutting or working blind/hidden corners
  • Deep finger groove near the guard to guaranty a good solid grip on the knife and to prevent accidental slip of the hand onto the blade

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Custom Handmade Knives - are they really handmade? October 07 2014, 0 Comments

Is a ‘custom-made‘ knife also a ‘handmade’ knife?

Generally yes, but an increasing number of "custom" knives are produced via CNC production methods, so the answer is no it may not be a handmade knife. 

In addition there are an growing number of small, one man knife making companies who use production methods to make knives.


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Custom Knife - Which Steel? September 10 2014, 0 Comments

 

Now that your design is done you should pick the materials for your knife blade, the steel.

  • Carbon steel
  • Stainless Steel
  • Damascus steel (a subject all by itself; not discussed in this chapter)

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Custom Knife - Knife Design August 23 2014, 0 Comments

When you are thinking about having a custom knife made for you, you should start with your design idea first. Here some steps that will give you a generic guide on how to start your design.

Collector's/fantasy knife or practical use knife

This is the very first question to answer;

  • Collector's knife; just make your sketch, pick materials and contact the maker for a pricing and detailed design. You will enjoy all different of designing the knife as not everything can be made.
  • Practical use knife; determine how you will use it; like occasionally (hunting, camping, fishing etc.) daily (kitchen knife, EDC etc.)

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Custom Knife Blade Steel - A short introduction into the world of knife steels. April 29 2014, 0 Comments

There are more steels used for knives than listed here, we just touch the most common ones.

Steel, the heart of a knife
Generally there are 2 different steels used for knives, carbon steel and stainless steel. The fancy and highly prized version, Damascus Steel, comes in both varieties, Carbon Steel Damascus and Stainless Steel Damascus. Damascus Steel in itself is a big subject and the individual looking to achieve a knife in this steel quality should undergo an extensive research in order to be satisfied.

Carbon Steel
The basic knife steel with very good edge holding capabilities and a very fine grain in the steel is the carbon steel. Unfortunately this steel will rust, so you have to take special care of your knife, clean and oil the blade after each use and be very careful to store your knife in a leather sheath. Nevertheless, the steel will color.

Some Carbon Steel Knives have a surface coating to prevent the rust. This coating is usually Teflon based and black in the color, a common feature on tactical folders right now.

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10 Tips When Buying a Custom Made Knife April 25 2014, 0 Comments

So, you are going to fulfil yourself a dream, you’re getting the knife of your dreams. It has to be custom built, so it will be a one of a kind and handmade. Handmade is not always custom made as for your custom made knife you will tell the maker what you want as in handmade mostly the maker makes a small series of knives which are his design.

What to consider before contracting the custom made knife you dream of.

Get to know the maker.
  • This can easily be done via email communication, phone, etc. you so do not have to make a trip of several 1000’s on km to visit him. Facebook, webpage, forum, etc. will give you a lot of information whom to choose. Make sure the maker is not one who is buying the pre-made blades from some suppliers, ask him about his heat treatment of the blades, how he designs the knife, what steel he uses etc.

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