I made this Chefs knife by hand forging it. Then I go through a strict heat treating process. Which involves normalizing / thermal cycling the blade several times. This removes stresses, refines the grain structure for a stronger steel and a finer edge.
Then I grind and sand the shape of the blade to the proper edge geometry and profile. Once I have the shape I edge harden by heating the blade until it becomes nonmagnetic at Critical Temperature, then quenched just the edge in oil, afterwards it gets tempered.
This results in a very hard edge and a durable blade. That holds an excellent edge that stays sharp for a long time. It was made from 1095 High Carbon Steel. The blade is 9" long and 13 5/8" overall 2 1/8" at its widest point and a 3/32" thick. The handle is Arizona desert Ironwood with G10 spacers and a brass bolster.Has beautiful grain and color to it. I take pride in making my knives and each one is handcrafted taking numerous hours to complete. Everyone is unique and one of a kind with minor imperfections inherently found on handmade items.
Proudly Made is the USA by Josh Fenlon Raven Forge. Carbon steel knives are loved by many chefs for their ability to keep dangerously sharp edges with minimal sharpening, even after months of wear and tear.
But you do have to maintain them. Wipe the blade with a clean kitchen towel after each chopping task. This is especially important with acidic foods. After you're done using your knife, wash it immediately in warm, soapy water. Don't let the knife languish in a sink full of dishes, where it can get dinged up.Under no circumstances should you ever put it in the dishwasher. Once you've hand-washed your knife, dry it completely right away and apply a light coating of oil, olive, vegetable, canola or sunflower oil is fine.
And then stow it away. A knife block, a sheath, or a magnetic knife strip are all safe options for your knife. Just don't throw it in a drawer unprotected!
NEVER LEAVE IT WET, IT WILL RUST!! No matter how well you take care of your knife it will turn a dull grey colour over time, it will mark and not stay shiny. This is normal, there is nothing unhygienic about it, it is just the nature of the steel. Some foods, like lemon and onion will mark it instantly due to the acidic nature of them.You can polish it back to a high shine finish again, (using a grinder or polisher) but it is unnecessary for the performance of the knife, it is purely cosmetic. Before each use hone the edge of your knife before each use. Honing is different than sharpening: Just because a knife isn't cutting cleanly doesn't mean it isn't sharp. The sharp edge may just be out of alignment, or rolled over. Realign the edge by anchoring the tip of a honing steel on a cutting board?
Think of the honing steel as a "sword in the stone"? And drawing the blade of your knife down the honing steel at a very slight angle, 10 times on each side. Don't cut things on ceramic "plates and ECT" this will dull them fast and roll the edge.
No matter how good the steel ceramic is harder. Enjoy your knife and happy cutting. I had the amazing experience of being on the TV show Forged In Fire on the History Channel. My episode was on Season 4, Episode 22. I learned a lot from the experience and made some great new friend's as well.The item "Custom Chefs Knife High Carbon Hand Forged BLADESMITH FIF Contestant" is in sale since Tuesday, December 10, 2019. This item is in the category "Collectibles\Knives, Swords & Blades\Collectible Fixed Blade Knives\Modern Fixed Blade\Custom & Handmade". The seller is "luftwaffeace" and is located in Ponce de Leon, Florida. This item can be shipped to United States, Canada, United Kingdom, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Greece, Portugal, Cyprus, Slovenia, China, Sweden, Taiwan, South africa, Thailand, Belgium, France, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Germany, Austria, Bahamas, Israel, Mexico, New Zealand, Philippines, Singapore, Switzerland, Norway, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Brazil, Colombia, Costa rica, Dominican republic, Panama, Trinidad and tobago, Guatemala, Honduras, Bermuda, Bolivia, Ecuador, Gibraltar, Iceland, Jordan, Cambodia, Sri lanka, Luxembourg, Martinique, Oman, Peru, Pakistan, Paraguay, Viet nam, Uruguay.