Q: What is the texture on the hand-forged blades?
A: These blades are crafted from what were originally horseshoe rasps, which have raised, triangular, crosshatched teeth once used for filing horses’ hooves. When I first began metalwork, my father pointed to a bucket of old rasps and said, “Here, practice on these.” I was immediately intrigued by the idea of a dual-function knife—one that could both cut and zest. (And yes, they’ve been thoroughly cleaned since their hoof-filing days!)

Q: Do you still make all your knives yourself, by hand?
A: In recent years, I’ve expanded my line to include several styles manufactured abroad, built to the exact specifications of my handmade knives. This allows me to better serve restaurants and retail partners while eliminating my waitlist. It also makes my work more accessible, with approachable materials and pricing. These knives are crafted from stainless steel and, while not dishwasher safe, require less maintenance than high-carbon steel.

Q: How should I care for my hand-forged knife?
A: Your knife is made from non-stainless steel and will naturally change with exposure to water, food, and air—developing a golden, speckled patina over time. The best way to care for it is to keep it very dry. After use, wipe the blade with a damp cloth and mild soap, then dry immediately with a cotton towel. Regularly applying mineral oil will help preserve both the blade and the handle.

Q: How long is the wait for a custom knife? Do you offer returns?
A: Depending on my current workload, production time varies. Typical wait time for a chef’s knife is 8–12 months. All sales are final, but if you need to adjust the shape or feel of a blade, I’m happy to rebuild it as an exchange.

Q: Are the horseshoe rasp knives forged?
A: No. The rasp knives are made using a process called stock removal, which involves many hours of grinding away excess steel to preserve the triangular teeth on one side of the blade. Once each blade is shaped, it’s heat-treated to ensure optimal hardness and sharpness. These knives live on the “Custom Hand-Forged” page for site navigation simplicity. All of the smaller custom handmade knives are hand-forged.

Q: How should I clean the teeth?
A: Use a natural fiber or wire brush to gently clean the teeth. (A tooth brush comes in handy too) Never put your knife in the dishwasher. Always hand wash with a damp cloth and dry thoroughly with a thick, absorbent cotton towel.

Q: Will these knives rust?
A: Yes and no. The handmade knives are not stainless, they will naturally develop a patina with age and use. If you keep them dry—cleaning only with a damp cloth and drying immediately—they may never show red rust. Regularly applying mineral oil will help preserve their shine and protect the handle. With proper care, these knives will age beautifully for generations. The manufactured knives are stainless and should not rust if treated with care. Wash and dry by hand and never leave a knife damp.

Q: Have you ever cut yourself by accident?
A: Yes—every day! But usually while cooking, not while making knives.