Frequently Asked Questions

What is Damascus Steel?

Our Damascus steel is a layering of 1095 Spring Steel and 15N20 Swedish Bandsaw Steel. They are both high Carbon content and they are both designed for Edge Retention. These steels are layered and hammered forged together and then folder over itself then heated and hammer forged together and repeated until a minimum of 250 layers are reached.

Who makes our steel?

Currently we are designing and purchasing our knife blanks from a few different blade smiths our main company is in Idaho Falls, ID and they are a 3 generation blacksmith family.

Where do you get your handle material?

We have local shops that we get some of our wood from plus woodmakers that have scrap pieces that are knife handle size. We trade with hunters for antler and horn, we have local butches that we purchase cow bone from and knife supply shops for some of the camel bone and micarta. There are two types of material that we make in house, Fleurinte (F-lure-i-nite) which is a type of epoxy that we use and some of the micarta, such as the recycled coffee bean burlap bag micarta.

Are these knives difficult to sharpen?

No, you can sharpen how you would normally sharpen any of your knives. The Rockwell hardness of our knives are between 58-60, easy to sharpen and holds an edge. Because we are using Damascus steel you have multiple cutting edges due to the layer of the steel. We have had Guides take our hunters out and clean 2 Elk before they have to touch the blade up.

Are the woods, horn and Bone Stabilized?

Yes, all of our woods, horn, and bone are all stabilized with a resign which helps them from splitting and cracking and they are sealed so one does not need to keep the woods oiled, they can if they want but it is not necessary. 

TIPS

How to Hone and Sharpen your Knife Blade

To Hone Blade: once weekly if knife is used daily

Fill up the reservoir under the ceramic wheel, get knife wet. Place sharpener on a flat surface and set the knife in the slot on the knife guard. Using the weight of the blade only, draw the whole knife blade straight towards you through the gap between the ceramic wheel. Do not bear down hard, three or four pulls is usually sufficient. Lift the knife after each pull and repeat. Do not push the blade back through the ceramic wheel. Unclip knife guard and dump out water.

To Sharpen Blade: Once a year

Fill up the reservoir under the ceramic wheel, get knife wet. Place sharpener on a flat surface and set the knife in the slot on the knife guard. Apply enough pressure that you hear a friction sound, so that it feels like the blade is being gripped. Draw the whole knife blade straight towards you through the gap between the ceramic wheel and then push blade back through. Doing this five to six times is usually sufficient. Then follow directions on honing the blade.