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Keith Nix Knives Hand Made Knives In Black Mountain Professional Knife Sharpening Knife Store Near You In Black Mountain Who Makes Chefs Knives Near You? Hand Finished Knife Sharpening In Black Mountain Custom Ki tchen Knives | Knife And Scissors Sharpening "I ordered a beautiful chef's knife from Keith. He showed me his process, allowed me to pick out the wood for the handle and delivered a lasting heirloom for my husband's birthday. If you are interested in a purchase, take the time to set up an appointment, and see what is possible. Also, I was aware that Keith needs the lead time to hand craft such a gorgeous, perfect knife. The investment up front by contacting him months ahead was worth it.I also have a friend who is a professional chef and he gave the knife high marks, plus many "ooohs" and "aahhs." I am so very pleased to have this beautiful knife in our home, representing a local artist like Keith." -Kay ARE KEITH NIX KNIVES MADE IN THE US? Yes! All Keith Nix Knives are hand made knives, made right here in Black Mountain, NC, using new, KNOWN steel purchased from USA-based suppliers. WHO IS THE CUSTOM KNIFE MAKER IN BLACK MOUNTAIN NC? KEITH NIX KNIVES! What Knives Are Hand Made in Black Mountain? Keith Nix , the local knife maker , specializes in Chef's Knives in Black Mountain and hand made custom kitchen knives. Keith brings a unique touch to his craft, with his own unique handle design, locally sourced woods, and in-house heat treating. He is a native of the small mountain town just minutes east of Asheville, NC, and specializes in making custom knives, kitchen knives, hunting knives, belt knives, and outdoor knives right here in town. Keith and his family operate a knife shop that ensures you get the highest quality knife, tailor-made to fit your needs. And unlike some other makers, we never take a non-refundable "deposit". If you're looking for an Asheville Knife Maker, we're only minutes away! Custom Kitchen Knife Maker In Black Mountain Who makes Chefs Knives in Black Mountain? Keith Nix Knives! Come to Keith Nix Knives for chef knives made in Black Mountain and many other custom and outdoor knife styles. We are a family-owned maker of custom hand made knives, with 8 different steels available, including CPM MagnaCut, specializing in crafting high-quality, affordable hand made kitchen knives for all of your culinary needs. Our knives are designed to last a lifetime - perfect for home cooks and professional chefs alike. Come visit us in Black Mountain and get the perfect handmade knife for your kitchen! Check out the NC Knife Maker, see the Custom Knives in process, and then have lunch or dinner in one of our many fine restaurants in Black Mountain. Need A Set Of Steak Knives?? Here They Are! Custom Kitchen Knives Near You Asheville Knife Makers? Who makes stainless steel kitchen knives in Black Mountain? We make all kitchen knives from AEB-L stainless steel unless the customer makes a specific request. At Keith Nix Knives, we specialize in creating custom knives of the highest quality, and AEB-L is part of the equation. Keith designs and crafts each knife to meet your individual needs and preferences. We offer a wide selection of knives, including carving and slicing blades, paring knives, steak knives, custom cleavers, thin vegetable cleavers, deba knives, chef knives, and nakiri knives, all custom-made in Black Mountain. Our custom hunting knives and outdoor knives are perfect for any outdoor activity. Are you having trouble finding Asheville Knife Makers? It's a short drive to see the Black Mountain Knife Works and Keith Nix. Check out the new MICRO CLEAVER here! The Steels Is CPM MagnaCut available at Keith Nix Knives? YES! We make Stainless Steel Kitchen Knives right here in Black Mountain, NC. We offer a wide range of premium steels to craft your custom knives. Our selection includes three high-carbon steels, three stainless steels, and three tool steels to ensure that your custom knives are made of the highest quality materials. Unlike other makers who sell "custom knives" but give you no choice of steel, we recognize PERSONAL CHOICE as part of the process! Our steels include AEB-L, 14C28N, CPM MagnaCut, CPM M4, A2, D2, 52100, 80CRV2, and 26C3, so you can find the perfect knife for your home kitchen or professional environment. Are you looking for a MagnaCut chef knife or another MagnaCut Kitchen knife? Every knife we make offers CPM MagnaCut as a super steel upgrade. We can do that! (Learn about The Steels ) Due to their fine microstructure and tiny carbide size, some steels take a keener edge. They just get sharper. The steels we use here at Keith Nix Knives are chosen to deliver this type of edge, as well as other desirable properties. Take a short primer on Knife Steel Properties HERE! ​ Black Mountain Knives Click Here For Brand New Steak Knives Who Makes Custom Knives In Black Mountain? Keith Nix Knives! Keith Nix Knives, in Black Mountain, is just minutes from Asheville NC. If you're looking for an Asheville Knife Maker, we're close enough to be the right choice. The Knife Shop is nearby, making custom knives from quality AEB-L stainless steel or one of three fine carbon steels. Our Black Mountain Knife Works is only minutes away. Stop by when you're in town and visit Keith Nix Knives, the home of Black Mountain Kitchen Knives. Let's get your custom handmade knives on the list. Hunting Knives Black Mountain Wouldn't it be great to purchase your Keith Nix Knives hand-made hunting knives from a local knife maker and take advantage of free local knife sharpening for life? Check out the Knife Sharpening Q&A below to learn how to book Professional Sharpening for your custom kitchen knife or hand-made hunting knife. ​ Knife Sharpening Q&A HERE To Speak Or Text With The Knife Maker Now, CLICK HERE! About Keith Nix Knives In Black Mountain, NC! Keith Nix Knives Online S tore For Custom Chefs Knives! Knife Grinding And Damaged Edges WANT CUSTOM KNIVES? Your North Carolina Knife Make r Can Help! ​ Custom Knife Designer Near Ashevi lle Want a unique knife built? We are a custom knife designer, here to assist you in realizing your dream. Our beautiful ergonomic, COMFORTABLE knife handles are designed by and unique to Keith Nix Knives. When you stop by the Black Mountain Knife Shop, you'll see hand-made kitchen knives in various stages of completion, handle woods, sheaths, not yet released prototypes, and all the tools used to create and sharpen your hand-made knives. So come by, and let's talk about your next custom chef's knife or hand-made hunting knife. Or instead, choose your beautiful custom kitchen knives from the Online Store, just click here. ​ Here's a Keith Nix Knives Brisket Slicing Knife! ​ While you're here, please consider subscribing to our mailing list. Great things are happening at The Knife Shop, and you'll be first to know. Click here to go to the subscribe form. It's FREE! Click here for a Local Knife Sharpener Near Asheville. Knife Sharpening, Questions and Answers HERE! Quantifying Sharpness Who Sharpens Knives in Black Mountain? KEITH NIX KNIVES! ​ ​ Searching For Knife Sharpening Near You? Are you looking for Black Mountain Knife Sharpening? WANT SHARPER KNIVES? Try Professional Knife Sharpening at Keith Nix Knives! Read how we do it here! Local Knife sharpening is available in Black Mountain, Asheville, Marion, and greater WNC. Knife Sharpening Near You Where Can I Get My Knives Sharpened In Black Mountain? Where Can I Get Knife Sharpening Near Me? Keith Nix Knives sharpening service is at 244 Cragmont Rd in Black Mountain NC. Keith can be reached by phone or text at 828.337.7836 Knife Sharpening in Black Mountain? Keith Nix Knives is a local professional knife sharpener, also performing scissors sharpening in Black Mountain, NC, for professional and home cooks. Hand-sharpened edges are the rule at Keith Nix Knives. (Do machine sharpeners harm knife edges? Find out HERE!) Scissors sharpening is also available for businesses and individuals in the Greater Asheville Area. ALWAYS choose a professional sharpening service, and count on Keith Nix Knives for Knife Sharpening Near You in Black Mountain. And don't forget, we offer Scissors Sharpening in Black Mountain! We are the knife sharpener near you! Learn why we hand-sharpen every knife! I don't know of any business in the area offering knife sharpening services that HAND SHARPENS knives with a grit progression of up to eight diamond and ceramic sharpening stones other than North Carolina knife maker Keith Nix Knives. We are the knife sharpener near you! ​ I've written and provided links on why hand-sharpened edges are superior to powered machine sharpening . We sharpen all knives, including traditional Japanese, French, German, serrated, single bevel, and all Western and custom knives; even more, we are quantifying the sharpness of your blades with "The Edge on Up" Sharpness Tester, that is WE MEASURE the level of sharpness before we return your knives. Don't trust your custom knives to some hardware dude. There will be no loss of quality when you choose knife sharpening near you! ​ KEITH NIX KNIVES, CUSTOM KNIFE SHARPENER IN BLACK MOUNTAIN! Quality Control makes for better products and services and genuinely professional knife sharpening. Expert edge, chip, and tip repair from the knife sharpener near you! We're a scissors sharpener in Black Mountain! Call or text 828.337.7836 to make an appointment with your local knife sharpener, or email keithnixknives@gmail ​ ​ ​ ​ ​ ​ ​ ​ ​ Where is Keith Nix Knives?? Where is the Knife Maker In Black Mountain Located?? Keith Nix Knives is located at 244 Cragmont Road in Black Mountain NC. Now it's going to look like you're coming up a driveway because you will be. The mobile navigation will bring you straight here. The knife shop is right next to the house! Call 828.337.7836 if you get lost. That's Keith! ​ Do any local knife makers use cryogenic treatment of knives? Keith Nix Knives uses liquid nitrogen to cryogenically quench all knives made. It has been proven through testing that cryo treatments increase the strength and hardness of knife steels, especially stainless steels utilized most often in kitchen cutlery. Who makes Custom Chefs Knives in Black Mountain?-- Keith Nix Knives Who Makes Kitchen Knives In Black Mountain? We are a low-volume knife maker producing small batches or single blades. Local knife makers like Keith Nix Knives have the ability and time to give more attention to details like custom heat treatment protocols, cryogenic treatment (learn about the cryogenic treatment of custom knives HERE), special precise grinds, and hand-sharpened edges. ​ We make the best knives we can simply by taking the time to do things right! On top of that, you get to choose the material for your handle and blade! These details ensure you harder, tougher, sharper, better-looking custom knives right out of the box, a knife we cannot make any better, and the custom knife you envisioned. Heirlooms for the next generation. Let us be your Asheville Knife Maker. We offer laser etching for personalization on all knives built in-house. ​ At mass-producing major knife companies, quicker is often better, and the big corporation won't go to the time and expense to cryogenically treat or hand sharpen your blade with a progression of stones. This kind of attention to detail gives the custom knife maker the edge, literally! And I promise your local knife maker will be more interested in your happiness than some corporate customer service representative! Check out our Guarantee! ​ About The Steels We Offer Who Makes Stainless Steel Kitchen Knives In Black Mountain? We make them by hand at Keith Nix Knives! The heart of any custom knife is the steel it is made from. The heat treatments and grinds applied to that steel by the knife maker become the "personality" of the hand-made knife and determine whether it will be a pleasure or a pain to use for its intended purpose. Let's talk about how you use your knife and then make a custom knife you can USE! We offer three stainless steels, three carbon steels, and three tool steels because no ONE steel is perfect for every job! And yes, we have CPM MagnaCut! Do You Make Custom Sheaths? Why YES! Yes, we do! Custom Leather Knife Sheath Black Mountain We offer heavy-duty vegetable-tanned top-grain leather custom sheaths hand-made for YOUR knife by Curtis Cooper, right here in Black Mountain. Welted, glued, dyed to order, and hand saddle stitched to hold up to abuse! ​ North Carolina Knife Maker This Black Mountain Knife Maker does everything "In House" except make the raw steel, laser etch the logo, and stabilize the wood for handles. We cut and grind the profile, heat treat, quench, apply a cryogenic extension of the quench, temper, grind bevels, make the handle, and apply the finish. Once complete, your custom knife will receive its first HAND sharpening before transferring it to your possession. If you have questions, consult our FAQ Page HERE! Email: keithnixknives@gmail.com Phone 828-337-7836 The Mini Cleaver In Black Mountain! Custom Chef's Knife HERE! To Cal l Or Text With The Knife Maker, Click HERE! Paring Knives NEW! ! Steak Knives!! Review And Testimonials HERE! Custom Knife Maker Near You "I brought in a 12 year old chef knife that was in rough shape (it had not been sharpened in those 12 years, and had small chips all along the blade) and a boning knife that was really dull. Turn around was fast, Keith was very kind and professional, and when I got home I was able to slice through broccoli stems like butter and remove chicken tendons like paper. Pretty sure the chef knife is sharper than when I first bought it. Now cutting vegetables is seriously weird, I'm not used to this level of effortless slicing and dicing. Do yourself a favor and take your knives to Keith." -Jordan ​ "What first took my breath when I opened the gift of a Keith Nix Knives petite chef’s knife was the handle. Keith crafted it from a dead limb removed from a dogwood tree on my land. The subtleties of hue and depth of grain are extraordinary! The handle fits as if it were made for my hand. The weight, balance and edge of this knife make every type of cooking prep effortless. It’s as if the knife is an extension of my arm. "Keith also gave new life to several heavily used and abused knives in three vacation rentals I own. Sharper now than they were new. The same applies to two heavily rusted and terribly dull garden loppers I took to Keith Nix Knives. Keith’s craftsmanship, skill, integrity, humility and humor are a rare combination. 1,000 thanks to you, Keith, and to Keith Nix Knives!" -Marisa ​ "The kitchen knife, cook's knife, or chef's knife, is the most used single tool in the house for many of us. To be continually disappointed by dull, cheap knifes is something I can't understand. If you cook for yourself or your family, you DESERVE a great kitchen knife!" -Keith Nix My Guarantee to You! Your Keith Nix Knives custom knife is guaranteed for life. Whether a custom chef knife or a handmade hunting knife, I will repair, replace, or refund your custom knife at my discretion. All you have to do is ship or deliver it to me and pick it up, or I'll pay return shipping. If you don't like your Keith Nix Knives product, ship it back. I'll refund or exchange the purchase price for another knife, no questions asked. When your knife gets dull, and it eventually will, I'll always sharpen it free of charge. Dull knives are awful to work with. Just don't do it. Buy a custom knife with a guarantee that matters! STAY SHARP! WHENEVER, FOREVER! See Styles and Prices Here! ​ Click Here To Submit a Review of Keith Nix Knives on Google! Contact Keith Please get in touch to find out more about the process and work of Custom Knife Maker Keith Nix or to consult about your own project. Phone/Text: 828-337-7836 keithnixknives@gmail.com 244 Cragmont Rd Black Mountain, NC 28711 Where is Keith Nix Knives Located? Keith Nix Knives is a short five minute drive from downtown Black Mountain, not far from Lake Tomahawk. We are located at 244 Cragmont Rd. As you turn up the drive, don't let the house fool you, you're on the right track! Call or text and schedule a visit! 828-337-7836

Cutting Board Choices Use And Tips For The Kitchen Whatever Comes In Contact With Your Custom Knife Can Damage The Hand Sharpened Edge! Proper Use, Materials, and Safety Tips for Cutting Boards And Butcher Blocks Taking appropriate measures to maintain your customized knife is critically important to ensure its longevity. Cultivating and practicing proper habits when it comes to washing, rinsing, drying, and storing the knife will go a long way in maintaining your knives well. Opting for cutting boards made of softer materials like wood or bamboo can help prevent any unwanted wear and tear. By adhering to these guidelines, you can ensure that your knife stays in top condition for a long time to come. These simple adjustments can help your custom knife maintain its sharpness and durability for years to come. Read on for some solid tips regarding cutting surfaces. ​ Cutting Boards and Knives-- When considering the selection of a cutting board, there exists a plethora of options available in the market. Each material, including wood, bamboo, plastic, silicone, and rubber, is characterized by its unique set of features and advantages that address distinct needs. Maple wood is a highly recommended choice for everyday use due to its durability and resilience to constant use. It offers a smooth surface for your knife and is less prone to developing knife marks. Alternatively, bamboo is an eco-friendly option that grows swiftly and is renowned for its strength and durability. Moreover, it is gentle on your knife blade and naturally resistant to bacterial growth. Plastic cutting boards offer a suitable solution for heavier tasks, such as cutting meat, poultry, and fish. Their ease of cleaning and sanitization, as well as a range of colors that can help avoid cross-contamination by designating specific colors for specific food types, make them highly practical. Silicone cutting boards are flexible and lightweight, making them easy to store and transport. They are also heat-resistant, making them ideal for use as trivets or pot holders. Rubber cutting boards are distinguished for their non-slip properties, making them perfect for use on wet surfaces. They are also gentle on knife blades and do not develop deep grooves or scratches. When selecting a cutting board, it is essential to consider safety features. Non-slip rubber feet or a mat under your board are crucial to ensuring that it remains securely in place during use, preventing accidents, and keeping the board stable. A high-quality cutting board is indispensable for both professional chefs and home cooks. It should provide a stable and safe platform for your prep work. A good board should be easy to clean and sanitize, and it should not dull your knife blade. By choosing the appropriate cutting board that meets your needs, you can guarantee that your prep work is safe, efficient, and enjoyable. TI P- Place a da mp towel or nonslip mat under your board if it tends to slip around. Please don't try to dice or chop a moving target! TIP- Avoid cross-contamination when using your boards. Use separate boards for meats and veggies, or wash in between. Don't risk illness! Cutting Board Materials-- Boards can be made from almost anything, from lumber to bamboo, plastics, stone, rubber, or glass. Each material has its own properties, look, feel, ability to be sanitized and cleaned, and specific interaction with your custom knife. Please Say NO! to Glass, Stone, Steel, Ceramic Tile-- Whether one is an amateur chef or an experienced professional, the selection of the appropriate cutting board material is a critical consideration that can significantly affect the longevity and sharpness of knives. While materials such as glass, steel, stone, and ceramic may appear sturdy and durable, they can, in fact, cause great harm to the sharpness and overall life of knives. To retain the optimal condition of one's knives, it is recommended to opt for cutting boards made of softer materials such as wood, rubber, or plastic, which are less likely to cause damage to the blades, resulting in less frequent sharpening. By choosing the appropriate cutting board material, one can ensure the longevity of their knives, as well as a more efficient and enjoyable food preparation experience. ​ Say YES! to Wood-- If you are in search of a cutting board option that is both eco-friendly and protects your knife edges, investing in a high-quality wooden board crafted from sustainable hardwoods is an ideal choice. This type of board is an excellent option for everyday use and promotes an environmentally responsible approach to meal preparation, ultimately minimizing carbon footprint. Additionally, wooden boards offer natural antimicrobial properties that help to keep food safe and hygienic, making them a practical choice for any kitchen. It is crucial to choose hardwoods such as maple, cherry, or walnut when selecting the right type of wood for your cutting board. Softwoods such as pine or spruce require extra maintenance and should be avoided. Although end grain type butcher block boards may be slightly more expensive, their beauty and durability make them a wise investment. Maintaining the hygiene of your board is essential, and sanitizing it with a combination of 3% hydrogen peroxide and water is an excellent option. If you notice any stains on your board, a mixture of kosher salt and half a lemon can be used to remove them effectively. Coating your board with mineral oil, walnut oil, coconut oil, or other food-safe oils is vital to ensure its long-lasting performance, allowing the oil to soak into the wood. You can also use a commercially prepared board or butcher's block conditioners for this purpose. Avoid putting your wooden boards in the dishwasher, and always wash them by hand with a soft cloth or sponge and regular dish soap. Rinse well and dry promptly to maintain their pristine condition. These simple tips will help you keep your wooden cutting board in excellent condition, ensuring it remains a valuable asset in your kitchen while promoting an eco-friendly approach to meal preparation. ​ Important Tip: We highly recommend that you avoid using mineral oil or any other cutting board/butcher block conditioner on the handle of your personalized knife. While regular oiling is a great way to preserve the quality of wood or bamboo boards, it's worth noting that both butcher blocks and cutting boards lack a protective finish. Unfortunately, these oils, in particular, have the potential to liquefy and ultimately harm the protective finish on your handle. We recently had a patron who learned this lesson the hard way, and we want to make sure that you don't have to go through the same experience. So please, take extra care when it comes to caring for your personalized knife, and always err on the side of caution. ​ Say YES! to Bamboo Boards-- Whether you are an amateur or a professional culinary specialist, in search of a cutting board that is both eco-friendly and sustainable, bamboo boards may be a prime option to consider. With analogous advantages to wooden boards, bamboo cutting boards are not only facile to use and maintain, but also comprise of a rapidly growing and renewable resource that is stronger than its wooden counterpart. Furthermore, owing to their natural resistance to bacteria, bamboo cutting boards are a hygienic alternative for food preparation. Additionally, maintaining a bamboo cutting board is an effortless task, as it can be cleaned with hot, soapy water, akin to wooden cutting boards. All-in-all, if you desire a cutting board that is both durable and environmentally-friendly, bamboo cutting boards are unequivocally a commendable choice. ​ Maybe? Plastics-- Plastic cutting boards have emerged as a popular and pragmatic option for food preparation. These boards offer a cost-effective solution that provides a durable and hygienic surface for food preparation while being very easy to clean and sanitize. They are available in a range of sizes and colors, making them lightweight and easy to handle. Unlike wooden boards, plastic cutting boards are non-porous, which renders them impervious to food odors or bacteria. Moreover, they can be easily cleaned and sanitized in a dishwasher, which is not possible with wooden or bamboo boards. In addition, they are resistant to warping and splintering, making them a safer option compared to wooden boards. Furthermore, plastic cutting boards come in varying thicknesses, with thicker high-density polyethylene (HDPE) boards providing a sturdy work surface, while thinner ones can be conveniently folded to create a funnel for loading vegetables into a pot or blender. Thus, with all these benefits, plastic cutting boards are a viable choice for both home cooks and professional chefs alike. YES, TO R UBBER? For a Cutting Board?-- Rubber cutting boards have gained immense popularity within professional culinary settings due to their superior features. In comparison to traditional wooden or plastic boards, rubber cutting boards are considerably softer, which allows them to be gentle on knife edges and significantly reduces the likelihood of dulling. Additionally, rubber cutting boards are non-porous and non-absorbent, making them extremely easy to sanitize and an ideal choice for prep work. The non-absorbent nature of the rubber material also prevents the accumulation of harmful microorganisms and bacteria, ensuring a safe and hygienic food preparation environment. As a result, it is not surprising that rubber cutting boards have become the go-to choice for many professional chefs and cooks. TIP-- To save undue stress on the fine edge of your custom knife, scrape meats and veggies from the cutting board with the SPINE of your blade rather than the edge. In summary, use wood, bamboo, rubber, or plastic cutting boards. Maintain and sanitize them correctly according to the material they're made from. Avoid cross-contamination! Never use a board of stone, glass, steel, or ceramic, as they are highly abrasive and harder than your knife. More FREE Learning! Caring for Custom Knives Knife Safety Tips How I Sharpen Your Knife Kitchen Knife Design Kitchen Knife Bu ying Guide ​ Order Your Custom Knife from Keith Nix Knives Shop Now! Sign Up For The Keith Nix Knives Newsletter! Click HERE! keithnixknives@gmail.com 828-337-7836 Thanks for reading, Keith Keith Nix Kniv es

Keith Nix Knives Work Gallery Photos Of Custom Knives In Black Mountain NC Keith Nix Knives photos of custom kitchen knives, unique handmade bespoke hunting knives, custom nakiri, cleavers, pig skinners, fillet knives, the hand sharpening equipment, works in progress, unique handle woods, and other exciting tidbits from the Knife Shop in Black Mountain, NC. Call, text, or email me to set up a visit to the shop! Keith Nix Knives is just outside Downtown Black Mountain, only minutes from Asheville or Marion NC. Phone 828-337-7836 keithnixknives@gmail.com Click Here To Order Your Custom Knife! Custom Knives, Works In Progress, Handle Materials From The NC Knife Maker. "Very fine craftsmanship, super sharp. One of the best knives I've ever used. I'm excited to have more made for me. Thanks Keith." -Ivan

Kitchen Knife Design In Black Mountain How To Make A Great Kitchen Knife The appeal and usability of a knife are determined by several crucial factors such as its shape, handle design, type of steel used, and overall balance. These components must work seamlessly together to produce a personalized and functional knife that is not only aesthetically pleasing but also reliable. It is essential for both professional chefs and home cooks to own high-quality chef's knives, cleavers, or paring knives. The correct choice of steel, shape, and handle design can make or break your experience with the knife, so it's crucial to choose wisely. What Makes A Good Custom Kitchen Knife? How to Design a Great Kitchen Knife Let's Explore The Possibilities Who Makes Custom Chefs Knives In Black Mountain? Keith Nix Knives THE STEELS Welcome to Keith Nix Knives, where we are experts in crafting exceptional knives with superior cutting performance and razor-thin edges. Our knives are made of high-performance steel that has undergone custom heat treatment and cryogenic processing for unbeatable toughness, strength, and durability. We meticulously select steels and heat treatment protocols that create a carbide and ferrite matrix strong enough to support acute sharpening angles and tough enough to stand the test of time. Our kitchen knives feature AEB-L stainless steel, which has proven to be the toughest stainless steel in our testing. Trust us to provide you with knives that are unrivaled in performance and quality. ​ AEB-L offers high hardness and an excellent grain structure while also being easy to sharpen, polishes well, and has good stain resistance. Additionally, we offer CPM MagnaCut, the super steel, in addition to 80CRV2, 26C3, or 52100 high-carbon steel for our kitchen knives. These simple steels have low alloying and high carbon, resulting in a fine grain and carbide structure that offers outstanding toughness, high hardness, ease of sharpening, and machining, at a comparably low restock cost. Our knives are ideal for professional chefs, hunters, and outdoorsmen who demand the highest level of performance from their blades. ​ Keith Nix Knives are Guaranteed For Life! Free Shipping in The US! ​ Who makes kitchen knives in Black Mountain? Keith Nix Knives! "Keith Nix, the local custom knife maker in Black Mountain, brings a unique touch to his craft. He is a native of the small mountain town just minutes east of Asheville, NC, and specializes in making custom chef knives, kitchen knives, hunting knives, belt knives and outdoor knives right here in town." ​ HANDLE DESIGN Finding a knife that fits perfectly in your hand can be an indescribable feeling. This is why custom knife handles are crucial. At The Black Mountain Knife Shop, we prioritize designing handles that are both functional and aesthetically pleasing. Our selection includes a range of materials, from local and exotic hardwoods to durable synthetics, with each handle crafted with great attention to detail and precision. Our ultimate goal is to provide you with a handle that fits your hand comfortably and offers top-notch comfort, regardless of how frequently you use it. Our handles are exclusively designed by and used only for Keith Nix Knives. They are fashioned from premium materials such as stabilized wood, G10, or Micarta, each boasting a unique pattern and profile resembling a soft drink bottle, with no straight edges other than at the spine. The center of the handle is slightly bulged, ensuring your palm is at ease, while two smaller diameter areas located at the front and rear to guide your finger placement. Our wooden handles are polished to a smooth finish of up to 3000 grit and treated with Tru Oil, a robust blend of oils and varnishes typically used on gun stocks. Furthermore, we can customize the handles to match your hand and grip style. It's important to note that while the handle finish is durable and can withstand many hand washings, it won't survive even a single dishwasher cycle. We recommend hand washing and drying your knives without the use of abrasive scrubbers or harsh chemicals. that could damage the handle or blade. THE PROFILE When using knives, their profile plays a vital role in determining their intended use and convenience. At Keith Nix Knives, we specialize in creating custom knife profiles that cater to your individual requirements and preferences. We carefully consider different factors, including the edge's curve (belly), handle shape, and blade's overall height and length, to ensure that every knife we make is perfectly suited for its intended purpose. Our objective is to deliver custom knives that are not only visually appealing and sophisticated but also comfortable to use and durable.. When it comes to knives, their profile refers to their external dimensions. This includes the amount of belly in the edge, the meeting point of the spine and edge at the tip, the shape of the handle, and the overall height and length of the blade. These elements are important as they work together to create a knife that is both practical and aesthetically pleasing. For instance, if you prefer a rocking motion while using your 8" chef's knife, then you'll want a knife with enough belly to allow for that. On the other hand, if you tend to lift your blade off the cutting board while chopping, then a flatter area near the heel may be more suitable for a guillotine chop. Different people have different preferences when it comes to the profile of their knives, with some favoring German, French, Japanese, or modern Western styles. Ultimately, there is no right or wrong profile – it's all about finding what works best for you. Click Here For Brand New Steak Knives Introducing the Mini Cleaver! Check out the new MICRO CLEAVER here! Take a look at this Western style all carbon Deba! ​ THE EDGE When creating the perfect edge on a knife, there are various methods to choose from. Personally, I use a compound bevel approach, similar to the fifth method in the accompanying picture. However, my edges are much sharper and have three different angles. ​ The first angle is responsible for forming the "cheeks" of the blade, and it typically ranges from 2-3 degrees, depending on the height and thickness of the blade. This angle extends from the spine to an edge thickness of 0.000 -.005 at the heel and .005-.010 at the tip, which adds more strength to the blade. ​ The second angle, which is about 11 to 13 degrees per side, forms an apex at the edge. The final angle, which is applied by hand on a fixed angle sharpener and is finished to 3000 grit, is 15-17.5 degrees per side. This angle is then stropped to achieve a shaving keenness and a score of 150-170 BESS. After that your knife is delivered to you. ​ To summarize, the steel, profile, handle, and bevel angles must all work together to support your slicing or chopping efforts. The steel used must be tough and strong enough to support the thinner edge geometry of a kitchen slicer, and the handle must fit comfortably in the hand and provide a firm grip. Finally, the profile must be both functional and visually appealing. STEEL HARDNESS Let's start by clearing up a common misunderstanding: in steel, hardness and stiffness are not related. A steel part can have high or low hardness, but its stiffness remains the same. To increase a knife's flexibility, we need to make the blade thinner, which means simply that we are bending less steel. Hardness measures a material's relative strength. This is a bit counterintuitive for me, as I naturally associate the Charpy toughness test with strength. However, the definition of hardness states that it is directly related to a steel's "ability to resist permanently deforming." Therefore, hardness contributes to edge stability. ​ Hardness also improves wear resistance, which is important to keep in mind. There are various methods to measure the hardness of a hardened steel, but the Rockwell C test and scale are the most widely used. This test measures how deep a diamond cone can penetrate under a 150 kg (330.693 lbs) load. Although I know what hardness my heat-treating recipes should produce, testing the hardness of every blade ensures that human error and failure of my ovens or cryogenic quench have been eliminated. This hardness translates to greater strength and better edge holding, up to a certain point. ​ All knives must be "tempered" in their heat treatment process. When first hardened, they become quite brittle and have severe internal stresses due to the rapid quenching. To relax these stresses and slightly soften the knife, the blades must be reheated to a lower temperature. Many mass producers of knives temper their blades to be much softer than necessary for kitchen use. At Keith Nix Knives, we strive for 62-63 HRc most of the time, whereas other producers are usually in the upper 50s. We use a digitally controlled convection oven for tempering, which is accurate to within plus or minus 2 degrees at 400F. Therefore, tempering is crucial to ensure that the knife is a reliable kitchen companion. TOUGHNESS The ability of steel to withstand catastrophic fracture is called steel toughness. In the chart displayed on the left, you can see various stainless steels and D2 tool steel. The vertical lines indicate toughness, measured in foot pounds of force required to break a standard sub-size Charpy sample. Meanwhile, the horizontal lines represent the hardness of the steel, which is measured on the Rockwell C scale. One significant observation is that the harder the steel, the lower its toughness. These two desirable properties nearly always have a negative impact on each other. However, maximum hardness/strength and toughness/fracture resistance are essential for maintaining edge stability. Based on the chart, I chose AEB-L as my preferred "House Stainless." ​ Carbides and Edge Stability- It has been established that the stability of the blade's edge is at partially dependent on its hardness and toughness. However, the size of the microscopic carbides in the steel also plays a significant role in blade performance. While larger carbides negatively affect toughness and edge stability, they have a positive effect on edge retention. Carbides are formed by a combination of carbon and other elements found in steel, such as iron carbides, Chromium, Tungsten, Vanadium, etc. These carbides are much harder than the steel matrix around them, but they are also brittle. When steel is subjected to stress, the carbide particles can crack, which leads to a "crack initiation point", that may cause the entire blade to fail. More carbides result in better edge retention but poorer toughness. Fortunately, this issue can be addressed by processing the steel to have smaller carbides. Tests have proven that smaller carbides are less detrimental to toughness and edge stability while still contributing to edge retention. Therefore, the ideal steel for blade production should possess extremely fine carbides, such as AEB-L. SEM images of D2 and AEB-L demonstrate how the size of carbides affects blade performance. D2 has larger carbides, leading to poor toughness, while AEB-L has tiny carbides and excellent toughness. Blade production requires careful consideration and balance of various properties, including sharpenability, affordability, and ease of manufacture. At Keith Nix Knives, we strive to find the best balance of properties to produce high-quality, affordable knives. Our commitment to unmatched customer service and the Keith Nix Knives "Guaranteed For Life" policy sets us apart from other brands. ​ Look to Keith Nix Knives for Hand Made Chefs Knives near you! ​ Check out "The Norton" Fillet/Boning/Camp Kitchen Knife to experience the quality of our products. Other FREE Learning Articles: See t he Mini Cleaver! Learn To Care For Custom Knives Cheap v.s Custom Knives Heat Treating Steels Making A Knife Handle

Professional Knife Sharpening Tips And Tricks From The FREE Learning Series It can be a challenge to find a trustworthy local knife sharpening service, let alone one that offers professional-grade sharpening. At Keith Nix Knives, I specialize in sharpening knives and have shared some tips on how to improve your own sharpening skills. Feel free to browse through the articles and click on the one that interests you. Do Grinders Harm Knife Edges -- Grinders create friction, and friction creates heat. Will that heat be enough to harm the edge of your fine knife? Look for the answers HERE! How I Sharpen Your Knife -- It can be quite a challenge to find trustworthy a nd skilled local knife sharpening services. For those who are not adept at sharpening their ow n knives, the task of locating a nearby professional service that guarantees a consistent process and won't harm the steel can be daunting. To find out how I do it, Click HERE! Quantifying Sharpness - When it comes to Professional Knife Sharpening Services, achieving top-notch results is a must . And to attain such results, quality control is a must. However, measuring sharpne ss is no easy feat. One can ask for a "shaving sharp" or "paper cutting sharp," but that is only anecdotal evidence. This lack of precision can be an issue. Fortunately, I discovered the "Edge On Up" Sharpness tester, which provides a reliable way to measure and compare sharpness. Read about it HERE! Quantifying Sharpness II - A Professional Knife Sharpening Service should be able to provide professional results EVERY blade. After sharpening a number of knives and testing with the Edge On Up sharpness tester, I have some findings to share, with hopes that they might help others be better sharpeners! Check it out HERE! Quantifying Sharpness III - Professional Knife Sharpening with verifiable, measurable results! Three short videos to show you how the sharpness tester has benefitted your knives and my sharpening routine! See the short videos HERE! Learn To Sharpen - Knife Sharpening is considered by some to be a form of magic. Truth is, it's just a science or PROCESS based operation that you can learn to do with practice and patience. Learn more about the science HERE! Professional Knife Sharpening Questions Answered - S ome questions keep coming up about dull knives, knife sharpening, costs, what to expect from a Professional Knife Sharpening Service. Here's a whole page of Q&A to help you get answers! Click HERE!

Keith Nix Knives Guarantee and Shipping Lifetime Guarantee, Free Shipping In the US "Had a great experience with Keith recently on a knife and axe sharpening job. It's clear Keith has deep knowledge of his trade, and the work he performed was top notch! Combined with a personable and accommodating attitude, he's the go to guy in the area for good reason. Fast, too!" -Walter ​ Lifetime Guarantee Your Keith Nix Knives custom knife is guaranteed for life. Yours or mine, whichever comes first. If there is a defect in my materials or workmanship, or if you just don't like the knife, I will either repair or replace your custom knife at my discretion. All you have to do is ship or deliver it to me and pick it up. If you don't like your Keith Nix Knife, ship it back or bring it by. I'll refund the purchase price or exchange it for a knife you DO like, no questions asked. When your custom knife gets dull, and it will, I'll sharpen it free of charge, always. Dull knives are awful to work with. Just don't do it. STAY SHARP! WHENEVER, FOREVER! Free Shipping In The US When you purchase a Keith Nix Knives custom bespoke knife, I'll ship it to you free of charge, anywhere in CONUS. Period. When you are requiring sharpening service, replacement or claims, you must pay shipping both ways. That's the deal unless otherwise specified by me at my discretion, because I really screwed something up. Which I won't. ​ Check The Knifeworks Store Now Call or Text Email Now to Get Sharp! Join our mailing list Email First Name Last Name Subscribe Thanks for subscribing!

Keith Nix Knives FAQ - Frequently Asked Questions Knife Making FAQ KEITH NIX KNIVES FAQ-- "How do I get knives sharpened at Keith Nix Knives?" Custom knife makers are asked a lot of questions. Let's face it: unless you're a knife maker, you don't know the process. Some questions I've answered often enough to think we need this Knife Making FAQ page to save us both some time. I want you to be informed, and it's fun and enjoyable for me to talk with a customer who is really interested in how their knife will be made! However, I'm a very slow two or three-finger typist, and trading texts or emails isn't a face-to-face conversation. So, if I can answer the most common questions once for everyone, that's a good thing! If you don't see the question you wish answered, please take a moment and contact me, and "Ask The Knife Maker" Dive in now and learn how to order a knife and how they're made. Learn about caring for your knives, how to get free sharpening, and how to order personalized knives. We can fill you in on heat treatment, our philosophy on customer support and customer service. And straight up right now, we NEVER turn scrap metal into knives! Are Keith Nix Knives Made in the USA? Yes! All Keith Nix Knives are made here in Black Mountain, NC, using new, KNOWN steel purchased from USA based suppliers. We purchase bars of steel up to 6' long, and of the appropriate width and thickness. We then cut these bars into the correct lengths for the knives we are making. After that we profile, heat treat, grind bevels, polish, and apply the knife handle, and give it the final sharpening before pickup or shipping. Additionally, we purchase the steel we use from American distributors. Who is Keith Nix? Keith is a Black Mountain native, machinist/tool maker, former Internet Sales Manager, and knife maker. He grew up in Black Mountain, and has roamed these beautiful Southern Appalachian Mountains and valleys and worked here all his life. You can read more about his roots in WNC here: https://www.keithnixknives.com/about-keith-nix Or enjoy this short video made by the Carolina Photo Journalism Workshop(Yes, THAT Carolina!!) How long is your backlog? I am currently delivering knives in 28-32 weeks. No, I can't fairly put your blade in front of another. No, a cash bonus won't buy more hours in a day or a spot closer to the front of the line. Yes, I absolutely understand {insert holiday} is right around the corner, it's why I'm so busy! In my wildest dreams, I never expected this level of interest in my work. I'm grateful to everyone who has made Keith Nix Knives a success! I would love to make you a knife or knives, but I ask for your patience. It will be rewarded... Can I bring my own design and commission you to make it? Generally the answer will be yes, within these guidelines: I won't knowingly copy the work of another knife maker. I won't make "fantasy pieces" that have no practical use. I won't make fighting knives, daggers, swords, and such. I make practical, USEABLE cutlery for kitchen and outdoor use. Beyond that the door is open! Do You Require a Deposit? No. NO! I have seen websites of other makers in this area who charge as much as 50% of the price of their product as a NON-refundable deposit just to put you on the books for a custom blade. I refuse to do that. I can't imagine taking your money and then you lose your job, or someone gets sick, or your car breaks down, and you can't complete a transaction you and I initiated 3-5 months ago. So I'm supposed to kick you while you're down and keep your deposit? no. No. NO! NO. I don't take deposits from anyone. A couple of people have prepaid me, and I didn't like the feeling of "owing" someone something. It is stressful enough to be 24-28 weeks behind. I WILL NOT hold your money that long. You may pay on delivery, or walk away if you don't like my work. The only exception I'll make to that is if you request an exotic, really expensive steel, sheath, or handle material, I'll ask you to pay for those materials in advance, or provide them yourself. Are you able to personalize my knife with a name or date? Yes. Personalization is as easy as choosing the phrase, name, or date you wish to have engraved on your custom knife. There is a small upcharge for the service. Laser etching is only available through me on knives that I have made, but I can refer you to my provider... What makes a good hunting knife? A hunting knife is a tool, in fact a multi-tool. Typical classic designs try to make the hunting knife a tool to gut and clean a carcass, skin it, break it down into primal cuts, debone the primals, and fillet a few trout for dinner, after the knife is used to process enough firewood to last all night. Of course no knife will do all that well, and it makes no sense to even try to make one I do make a "classic" looking hunting knife(left), I make it thin enough to actually serve as a knife, and not a small axe like object for splitting firewood! It's a simple 4-4.5" drop point, with a handle that fits just right. I offer another blade, smaller and more agile than a standard hunter. A friend commissioned this blade and we designed it together, called "The Pig Skinner". He uses this 3" blade to skin the feral hogs he hunts in SC. A third hunting knife I offer is a 5" or 7" fillet/skinning/boning/camp kitchen knife. Another great friend and I designed this one, around his love of an old fillet knife to skin deer. It's thin and flexible similar to a fillet knife with enough heft to still be useful skinning large game. It would also be great in the camp kitchen! My thinking is that a "hunting knife" should actually be a "Hunting Set", with three or four more specialized knives to do all the tasks needed to move game from the field to the frying pan or freezer. Do you have a need for a specialized hunting knife? Let's talk about it and get it built for you! Call Anytime, Keith 828-337-7836 Are handmade knives better than "store bought"? The short answer is yes, usually. The long answer is a little more complicated. A custom knife maker has the ability to give more attention to details like custom heat treating protocols, cryogenic treatment, special precise grinds, and hand sharpening. Plus you get to choose your own handle material! These details ensure you a harder, tougher, sharper, better looking knife right out of the box. At major knife production facilities, quicker is often better, and the corporation won't go to the time and expense to cryogenically treat or hand sharpen your knife with a progression of stones. They often deliberately make knives thicker and heavier than necessary to avoid warranty claims. Their sharpening procedures are designed more for speed than accuracy. At Keith Nix Knives, I heat treat every blade myself. Every blade is double or triple tempered AFTER spending a few hours in liquid nitrogen at -320F. I hand sand the finish on every blade, epoxy and pin the handle, hand sand the handle to 2500 grit, and apply the finish myself. If it doesn't meet my standards, I start over. It is this kind of attention to detail that gives the custom knife maker the edge over mass produced, assembly line blades. . How do I order a knife? Preferably the process starts with a phone call, text, or email. If you like one of the styles on the store page, we only need to pick a steel and handle material, and I'll get you on the list! If you want a "made from scratch" custom knife, we should spend some time getting the design right! Get in touch soon! I can be reached at: PHONE/TEXT: 828-337-7836 EMAIL: keithnixknives@gmail.com Who is the knife maker in Black Mountain? That would be Keith Nix Knives. We make knives from raw steel and wood, and professionally sharpen your existing knives. Where is Keith Nix Knives? Keith Nix Knives is located at 244 Cragmont Rd in Black Mountain NC. We're just a little west of downtown, and less than a half mile from Lake Tomahawk! How do I order a knife from Keith Nix Knives? It's really simple. Just call, text, or email Keith and have a short conversation with him about your knife, how you use it, what you like, and the kind of handle you envision. Keith Can be reached at: Call or text: 828-337-7836 Email: keithnixknives@gmail.com How should I take care of my new knife? That's a great question and one I've paid extra attention to. It's so important I devoted an entire page to Custom Knife Care! Click the box to visit the page. May I choose the steel for my knife? Most of the time, yes, absolutely! What I won't do is make you a knife from a leaf spring off great grandpa's old Model T. I use only new known steel for knives. When we discuss your knife and agree on price, I'll quote your knife in the steel of your choice. I have chosen the steels I use for their well balanced characteristics, machinability, and of course cost. While steel "A" might add a cost of $10 to your blade, steel "B" might add a cost of $110. There truly is that much difference! What is hardness and why does it matter? WHAT IS HARDNESS?-- First, let's clear up a common misconception- in steels, hardness has nothing to do with stiffness, and vice versa. A steel part may have a high or low hardness, but it will always have the same stiffness. To make a knife more flexible, it is necessary to thin the blade so we're actually bending less steel. Hardness happens when a steel is heated above a transformation temperature and changes to a phase called Austenite. On the atomic scale carbon and iron interact in a different way in different phases. Austenite has a much higher capacity for carbon in its crystalline lattice than room temperature ferrite. When rapidly cooled, this richer carbon relationship is "locked" into the steel and a new phase is created called Martensite. This new martensite is much harder, stronger, and more brittle than previous states the steel has been in. It is also under enormous internal stress. That hardness translates to more strength and better edge holding for you, to a point. All knives must be "tempered" as part of their heat treat protocol. The blades must be reheated to some lower temperature specific to the steel to relieve these stresses and slightly soften the knife. Only then will it be a trustworthy kitchen companion! There are several ways to measure the hardness of hardened steel, but the most common is the Rockwell C test. This test measures the depth of penetration of a diamond cone under 150Kg(330.693 lbs) load. While I know what my heat treating recipes should produce, testing the hardness of every blade guarantees that human error and failure of my ovens or cryogenic quench have been eliminated. How do you heat treat steel to make it hard for a custom knife?? That's a really good question, and the answer is different for every steel I work with. There are some basic steps though, that apply to nearly all steels. Read about them in the link to the Keith Nix Knives Free Learning blog post about heat treating! Can you make me a custom carbon steel chef's knife? I sure can, and would be happy to do it. The carbon steels I offer have an excellent balance of properties and are capable of supporting the thin, fine edge needed in the kitchen. The carbon steels I have in stock are A2, 52100, and 26C3. Either would make an excellent chef's knife. Read about each by clicking on the steel name! Why do you offer so many different steels? Each steel I offer has a different set of characteristics and properties. Some are tougher, some offer a little higher working hardness, some have better edge retention or abrasion resistance, some offer better stain or rust resistance. Each steel in my inventory has a good balance of properties, but each is better than the others in at least one area that is important to knives. So having a selection of steels allows me to tailor your knife to your needs, rather than saying "My knives are made from XYZ steel, because it is the best at EVERYTHING!" Which would be a lie. Are forged knives better/harder/stronger than stock removal knives? Some people think so, but this is mostly a myth, and there's scientific proof. Let's talk about "edge packing" as an example. This is where the knife smith hand forges and "cold forges" the bevels in the knife to "pack the steel", or make it denser at the edge. Those same smiths will brag about their multi-step normalizing and grain refinement cycles, where they alternately heat and then slowly cool their just forged blade to reduce stresses introduced by forging, thus eliminating the "packed" edge and returning the steel primarily to its original atomic state. Moreover, beating steel with a hammer, hot or cold, doesn't pack the atoms closer together. The "work hardening" phenomenon is a different mechanical state, which is also eliminated by normalizing and grain refinement in subsequent heating cycles. When knife steel is made at the foundry, it is molten, poured into a mold, and becomes a cast ingot. It could be round or rectangular, but it is always many times larger than the finished product. After that, the ingot is reheated and forged either by presses or rolling mills from a thickness of several inches down to the 1/4 inch and less used by us in the knife industry. So the steel for your knife has been forged and reduced many times more at the foundry than the typical bladesmith would do. Additionally, there are many things that can go bad in a forged knife. Forging too hot or too cold can ruin a piece of steel forever. Scale and other impurities can be accidentally driven into the steel, creating "inclusions", stress risers, micro cracks, and weak spots. A coal or propane forge heat treatment at the wrong temperature can never bring out the best of any steel. And it's virtually impossible to heat treat tool steels and stainless steels in a forge without MULTIPLE YEARS of experience. There are other reasons, none of which have anything to do with trained journeyman and master smiths who know what they are doing and do it well. A final fact about the very best/strongest/hardest knife. Regardless of the steel your blade is made from, several things need to happen. First, the steel has to be in the proper state before it is austenitized (hardened). The steel could require a normalizing cycle, then a grain refinement cycle or two if it is a simple carbon steel. This generally places the steel in a fine pearlite structure if done correctly. A DET anneal after grain refinement creates a structure of finely spheroidized carbides. For optimum toughness and heat treatment response, temperature control is critical. A pre quench or temper anneal can help refine grain size and increase toughness for tool steels and air hardening steel types. Smiths do not typically forge these steels, but a few have the knowledge, equipment, and ability to do it correctly. My favorite reference, Dr. Larrin Thomas, has a few words to say about it, and his father Devin (Devin Thomas Damascus), is one of the finest bladesmiths in the world: "Forged vs. Stock Removal Blades at Knife Steel Nerds" Why Do You Use Liquid Nitrogen in Your Process? The short answer is it makes your knife stronger and harder with only a slight reduction in toughness. The long answer is a little more complex. I wrote about liquid nitrogen and why I use it in this blog post. Check it out for a more in-depth answer" "Why Cryo Treat Knives?" What will you use to make the handle of my knife? I'll use the material you choose! And to help you choose we've written a page about different handle materials. You can read it here: https://www.keithnixknives.com/handle-materials How do I get knives sharpened at Keith Nix Knives? It's simple really. Just call, text, or email Keith to let him know you need sharpening. He can tell you how to drop off your knives and how long it will take to get them back. Keith can be reached here: Call or text: 828-337-7836 Email: keithnixknives@gmail.com How do you sharpen knives? Because I make knives, I have a lot of equipment and tools specialized for putting that first, "perfect" hand finished edge on your custom knife, so why not offer sharpening service to individuals and businesses? I've written extensively about sharpening in my blog, so just follow this link for the in-depth answer: How I Sharpen Your Knife https://www.keithnixknives.com/how-i-sharpen-page Professional sharpening services are available in Black Mountain, Asheville, Marion, and surrounding area!! Can you sharpen my scissors? Yes, I can! I have an attachment to hold shears and scissors on the Hapstone fixed angle sharpener. This enables me to set and hold an exact, precision angle as I sharpen scissors! When you sharpen my knives, will they stay sharp longer?" The short answer is no. That is the short answer for every knife sharpener out there no matter what they say. My sharpening protocol cannot change the steel or the heat treatment of a knife, or the inherent edge retention of that steel your knife is made from, or your care of the knife, or your habits of use and storage. However, edge geometry plays a small part in edge retention. When I sharpen your knives, I make sure the "thickness behind the edge" is appropriate for the knife and its intended use, and the angle of the apex, or edge, is appropriate as well. This greatly affects the "keenness" of the knife. So while the edge of your knife will deteriorate in the same amount of time it did, there's a possibility your knife will FEEL sharper for longer because I thinned those first few thousandths of an inch of your blade for you! Contrary to what others might say, there is no real magic in sharpening knives. It is science... Can you sharpen my knives if I bring them by today? If we have previously discussed that you'll be bringing your knives to me for same day professional sharpening service, then yes, I'll do them today, if you are able to keep your appointment time. If it's 5:00PM and I don't recognize your name, the answer is generally no. Proper knife sharpening takes time and cannot be rushed without potential damage to the steel your knives are made from. I will help if I can. But, please be considerate. I promise you I will. What Does Professional Knife Sharpening Cost Near Me? What Does Professional Knife Sharpening Cost Near You? Knife Sharpening In Black Mountain Fair Pricing- Full-Service Sharpening Every Knife receives this attention: 1) A full inspection of your Knife to check for cracks in the steel and other safety issues. 2) Measurement of "thickness behind the edge," the key metric in keenness. 3) Edge thinning is usually 10-12 degrees per side for kitchen knives and higher for heavy-use blades. 4) Final HAND sharpening, on a fixed angle sharpener (Hapstone), at a final sharpening angle appropriate for the Knife, its use, and the steel quality it is made from. We utilize a progression of diamond sharpening stones from 80 to 2000 and a 3000-grit ceramic for final polish and deburr before hand stropping. 5) Final Hand Stropping on leather loaded with 1 micron diamond paste to polish the apex of your Knife and remove the burrs created in the sharpening process. 6) Measurement of the sharpness with the Edge on Up Sharpness tester. 7) Final clean up and wipe down with isopropyl alcohol to remove residues. 8) 100% satisfaction guarantee! All for $1 per blade plus $1 per inch of edge (serrated blades, $2 per inch). So an 8" knife is $9, a 6" knife is $7, and so on. What are you waiting for? Call or text 828-337-7836 to make your appointment! Join our mailing list Email First Name Last Name Subscribe Thanks for subscribing!

About Keith Nix Black Mountain Knife Maker Knife Store Near Asheville North Carolina Knife Maker, Knife Sharpener Near You Professional Knife Sharpening Service Who Is Keith Nix? WHO IS KEITH NIX? Greetings! My name is Keith. I am the owner and knife maker at Keith Nix Knives. As a local Black Mountain Knife Maker, I operate both a Knife Maker's Shop and Knife Store in the area. My specialty lies in crafting affordable, top-notch custom kitchen knives and handmade outdoor blades for a variety of purposes, including hunting, fishing, and all-purpose belt knives. My inventory includes an array of fine slicing blades, pig skinners, custom carving knives, boning knives, and heavy-use bushcraft blades. THE BEGINNING-- Several years ago I came across a beautiful piece of Birdseye Maple and thought it would make a great knife handle. But, I didn't have a knife to go with it. After some searching, I found a company that sold pre-drilled, shaped, and hardened knife blanks, which meant I could add my own handle and sharpen it, and have a knife I "helped" make! I ordered a blade from them, but unfortunately, it wasn't up to par. The bevels were off-center, the pin holes were uneven, and it wasn't very hard. It wasn't suitable for everyday use, or eye pleasing enough to carry ​ That $20 blade actually led me to start making knives as a hobby. Being a machinist, I knew I could do better. I researched knife-making techniques, materials, and designs. I invested a lot of money in equipment and machines, and even made a few poorly ground blades before finally getting the hang of it. Now, I'm producing and testing my own knives from raw materials. Calling Black Mountain Home My childhood in Black Mountain was surrounded by the beauty of the Southern Appalachian Mountains and valleys, which became my playground and played a significant role in shaping my character. I hold dear to my heart the memories of chasing after stunning waterfalls, fishing in the creeks, and discovering the natural wonders of this region. I've lived and worked here my entire life and wouldn't have it any other way. My home, store, and knife shop are situated just five miles to the west of the Eastern Continental Divide, nestled in the breathtaking Blue Ridge Mountains. The water from the Swannanoa River here in the Valley eventually flows into the Gulf of Mexico via the Tennessee and Mississippi Rivers. On the other side of the Continental Divide, the Catawba River flows southeastward, finally entering SC, becoming the Wateree River, then the Cooper River, and flowing on down to the Atlantic Ocean at Charleston, SC. I run my small knife shop and store on the land where I spent my childhood. Nestled on the north side of the Swannanoa Valley, my home offers great views of High Windy, High Top, Lakey Gap, Sunset (Miami) Mountain, and the Swannanoa Mountain range to the south and east. We are approximately twelve "crow miles" south of Mount Mitchell, the highest peak in the eastern United States. ​ Access to the Blue Ridge Parkway is nine miles from home. I can be in the Great Smoky Mountains National Park in an hour, Craggy Gardens in less than an hour, and Shining Rock Wilderness in an hour. Easy access to these wonders has helped shape who I am. To this day, the natural beauty of Western North Carolina sometimes takes my breath. ​ Custom Hand Made Knives-- I take pride in crafting each blade myself using high-quality steel purchased from reputable dealers, who are known well in the knife community. I only work with suppliers who can provide factory certifications and details about the specific "Melt" of the steel I use. You can trust that none of my knives are made with scrap, recycled, or mystery steel. As a member of the NC Custom Knife Maker's Guild, The Better Business Bureau, and The Swannanoa Valley Chamber of Commerce, I am committed to providing top-notch craftsmanship and ethical business practices. DEEP ROOTS-- My parents and three of four grandparents grew up here in Western North Carolina. So did most of my aunts, uncles, cousins, and siblings. Many of us are still here in Black Mountain and Buncombe County, along the Blue Ridge, and my children are also here. As a child and an adult, we have enjoyed picnics, hikes, and rides along The Blue Ridge Parkway. Now my young grandson is calling Buncombe County home. My roots in Western North Carolina are long and deep. That alone guides me to provide the best products and services possible. My client is likely to be a friend, or referred by a friend, a neighbor, former schoolmate or coworker, or even a family member, or maybe one person away from knowing my family or me. Because of this, you will get the best I have to offer! ​ "Keith was great to work with! Not only was he quick and professional, his work with our broken knife was fantastic! We will use him in the future, and I highly recommend him!" -Lori Ezra Maille of The Black Mountain News wrote an excellent article about Keith Nix Knives. Please read it HERE! Cooper Metts of the CPJW shot a video of my little shop. View it HERE! Knife Making Articles HE RE! You can visit the gallery of past knife-making projects HERE. Click Here For Bran d New Stea k K nives I've always appreciated a good knife that does its job well, whatever that job may be. I constantly strive to make a great 8-inch custom chef's knife , a handmade nakiri , a hunter, or a skinning knife in a price range that regular folks like you and I can afford. Background Working with steel and other metals for most of my adult life as a manual and CNC machinist and tool maker, the jump to custom knives was a natural choice. I'm constantly refining my "process" as if I'm still in a production atmosphere; for example, making or heat treating a batch of five or ten knives is more cost-effective and less time-consuming "per knife" than making them one at a time. Developing and refining my skills also saves time and improves quality, as does having and choosing the right tool to perform the task at hand. I am constantly studying the science of metallurgy to understand better what each element in a particular steel composition does to the finished product. I've studied deeply the steels I choose to offer for knives, and I chose these for their BALANCE of properties, such as toughness, ease of sharpening, potential working hardness, and for stainless steel, stain resistance. At Keith Nix Knives, we offer three high-carbon steels, three stainless steels, and three tool steels from which to choose for the home kitchen or professional environment! Included are AEB-L, 14C28N, CPM MagnaCut, CPM M4, A2, D2, 52100, 80CRV2, and 26C3. I've tested heat-treating protocols for the steels I use and offer to you. I've done all this in my ovens, and I know my ovens' idiosyncrasies. They produce results comparable to the people whose teachings have helped me achieve my goals. I am set up to do cryogenic treatment of all the knives I make, because it has been proven that a soak at -320F (yes, 320 BELOW ZERO) makes every steel stronger, harder, and more abrasion resistant to support sharp keen edges. I use the knowledge I've gained to produce the very best knives possible for folks in Black Mountain and the surrounding area. And I'll share what I know with those interested! ​ Looking for custom knives that are handmade with precision, quality and affordability? Look no further than Keith Nix Knives! Led by the head grinder and Black Mountain native, Keith, these custom kitchen and outdoor blades are top-notch, perfect for everything from hunting to paring, and even fine slicing. Shop now and find the perfect blade! HOME PAGE Learn About Heat T reating HERE! Learn About Liquid N itrogen HERE! "The Norton" Fillet/Boning/Camp Kitchen Knife Keith Nix Knives also offers Knife Sharpening Services and edge and tip repair to individuals and businesses in Asheville, Weaverville, Black Mountain, Old Fort, and Marion, NC. Call or text to book your knife or make your appointment! Knife Sharpening Q&A HERE Knife Sharpening In Black Mountain Learn How I'll Sharpen Your Knives HERE! Check The Knifeworks Store N ow! Crafted By Hand, Informed By Science! keithnixknives@gmail.com 828-337-7836 "I've already put some good use in from working in a professional kitchen with my cleaver and 10" chef knife; also, love the quality, balance, and sharpness. Keith let me pick the wood in for the handles, talked me through blade sizes, and also the edge type that was right for me. All of my coworkers are just as in love with the product as I am, as well I've already been asked by family and friends where to get the high quality craftsmanship that I received. The handles are beyond beautiful, the blades are beyond sharp and strong, and I love how great Keith is with making sure the product meets the person and need for the knife. All around, better than anything I've ever bought from major knife brands!" -Gavyn Join our mailing list Email First Name Last Name Subscribe Thanks for subscribing! Sharpening Services Click here for professional, precise, knife sharpening. Please, PLEASE, don't hesitate to call or text before ordering a product or service online. In order for me to customize your work for you, we need to talk. Email works too, just talk to me! 828-337-7836 keithnixknives@gmail.com

FREE Learning - The Great Steel Debate Carbon Steel vs Stainless Steel For Knives? Which Is Right For You? Carbon or Stainless steel for your Custom Knife? Why is one better or worse than the other for my knife design? Why do some people have a preference? The great steel debate has raged for decades about which is better, carbon steel or stainless steel for custom knifemaking. I don't know your answer, so I make stainless and Carbon steel knives! Let's explore some facts here. We'll discuss these questions and rather than try to defend one side or the other, try to explain the facts and fallacies that both sides stand on in this argument. Simple Carbon Steels-- The conversation about Carbon Steel vs. Stainless Steel begins with the simplest form of steel. The definition of steel is "iron with carbon added." The carbon helps refine the iron ore and make it hardenable, along with trace elements like manganese and silicon. When steelmakers provide a chemical analysis of a given steel, they list all alloys by the percentage of the weight. Simple Carbon steel for knives must contain no less than about .6% carbon to provide the hardness necessary to make a good knife. They take an excellent, keen edge, but don't hold it very long(remember Edge Retention), yet are easily resharpened. Simple carbon blades rust quite easily and require special care to avoid corrosion. This class includes steels in the "10xx" category, like 1060, 1075, and 1095, where the last two numbers indicate the carbon content in fractions of one percent. So 1060 is .6%, and 1095 is .95 % nominally. Several steels from Japan and Europe are of this type, the Japanese being the most renowned. All these steels are called "water quenched" and need a fast quench like water, brine, or a fast-engineered quench oil to harden fully. Some of these are quite forgiving in heat treat, are fairly easy to forge, and a barely serviceable knife can be made with a homemade forge or even a torch. When the carbon content of simple steels gets over 1%, the hardening process can result in an extremely hard blade, around 65-66 HRC, or even harder. In Japan, due to low alloying and careful heat treatment, these steels' carbide and grain structures are extremely fine. This is the trademark of carbon steel Japanese knives. Exceptionally high working hardness and thin, acutely ground, KEENLY sharpened edges make these knives feel and cut like lasers! This combination of geometry, hardness, thinness, and acute edges is the epitome of cutting, and many makers in the west are just catching up! Alloy Steels-- Another subclass of steel is referred to as Alloy Steel. The alloying elements are a bit higher in these steels, including molybdenum, manganese, nickel, vanadium, cobalt, and chromium, among other elements. These alloys help to make a stronger steel that will harden without the shock of a water quench, and with better edge retention. They still need special care to prevent corrosion. These steels include 5160, 15N20, and 52100, among many others. 52100 is among this group, at 1% carbon and 1.5% chromium, and is one of the toughest, finest-grained alloy steels available. Tool Steels -- The next category is Tool Steels. These steels have an even higher content of alloying elements, including those listed above and tungsten, niobium, nitrogen, and cobalt, although some are essentially simple carbon steels. Most of these still need care to prevent corrosion, as they are not stainless steel. This class includes A2, D2, W2, O1, M2, M4 and many newer additions. The more complex of these are called "High-Speed Steels" for their ability to withstand higher temperatures in cutting applications without losing temper or seeing failed edges. With some of these tool steels, adding certain alloying elements slows the quench time into the realm of "air hardening," meaning the steel can be quenched from heat in still air and achieve full hardness. Most of these steels sacrifice some toughness for increased hardness, abrasion resistance, and edge retention. Stainless Steels For Knives -- Then there are Stainless steels. Stainless steel for knives must contain enough "free" Chromium(Cr) to form a Chromium oxide film on the surface of the steel, which then helps prevent corrosion. They must also have enough carbon to properly harden for knife use. Generally speaking, the Cr content must be around 13% or above for a steel to be considered stainless, though Cr must be balanced with carbon content. Chromium also combines with carbon to create chromium carbides. These particles interspersed in the steel increase edge retention and wear resistance, sometimes at the expense of toughness. The earlier stainlesses had big clumpy carbides, microscopically speaking. Due to the processing of the molten alloy at the foundry, these alloys would experience "carbide segregation," where clumps of one element or another would segregate into relatively large clusters of nonhomogenous material. These large carbides adversely affected toughness by creating crack initiation points. Additionally, early on, many stainless cutlery steels did not achieve higher working hardnesses and gained a bad reputation for being too soft to hold an edge. These conditions initially started the Great Steel Debate. I hold many European and American mass producers responsible for the bad reputation of stainless steel. In the early days of stainless cutlery, these producers sold inferior products with inferior heat treatments to be in the "stainless game." To a lesser degree, that continues today. With new alloys in the stainless category, that doesn't HAVE to be the case. I doubt any custom knifemaker would spend time making custom kitchen knives from those old steels chosen for all the wrong properties. Carbides, Toughness, and Edge Retention-- To this day, I read articles stating that "xyz" carbon steel is "harder, tougher, better edge retention, holds an edge forever"; you get the drift. Look at the chart above showing carbide types and their hardness. The top one is iron carbide. This is the carbide formed by iron and carbon(steel). When no other alloying elements are present, this will be the only carbide in the steel matrix. Being the softest carbide, it seems impossible that iron carbide (cementite) can possess all those magical properties. The facts show that this is a fallacy; Carbon steel does not outperform stainless in any category except toughness, and there are a few stainless steels that are tougher than your favorite carbon steel. These days many stainless steels offer high hardness, excellent toughness, better edge retention than carbon steels, very fine carbide and grain size, and excellent stain resistance. These alloys are easily sharpened with conventional abrasives and offer a less intense maintenance regime than their carbon steel counterparts. Possibilities exist for those who want performance steel without a demanding maintenance schedule! ​ Summary-- It's important to note that every knife steel contains iron and therefore is not genuinely STAINLESS or rust PROOF. The chromium delays corrosion but cannot entirely prevent it from happening. For example, if you wash your stainless knife, don't dry it, and leave it in the drainer, you will likely see a clean knife in the morning. If you leave your stainless knife soaking in the sink for a couple of days, don't be surprised to see the beginning of some corrosion. Stainless alloys can also provide improved edge retention over simple carbon steels. If your application doesn't require exceptional toughness (think kitchen knives), you have a perfectly viable stainless option without sacrificing performance. However, if you need a hard-use camping or hunting blade, carbon steel could still be the right choice! So while the Great Steel Debate still rages, the sides are getting closer to the center! ​ To learn more about the steels I use, click HERE. Check out the online store HERE! keithnixknives@gmail.com 828-337-7836 ​ Thanks for reading, Keith Keith Nix Knives

Quantifying Sharpness - Part Two The Sha rpest Edges With Measurable Results Professional Knife Sharpening Service Is A Process Which Can Be Measured, Controlled, And Improved Enter The BESS Sharpness Tester and Tester I've gathered information from testing my knife sharpening protocol with the Edge On Up BESS sharpness tester. A few of the findings were a bit unnerving at first. The good news is that when you have a way to quantify and measure your work, you can control and improve your process! Here's what I came up with in a completely unscientific presentation on making the sharpest edges and Quantifying Sharpness You all may remember that a while back, I wrote about the Edge On Up edge sharpness tester I purchased to measure the sharpness of sharpened edges(Quantifying sharpness) on my custom knives and for the Knife Sharpening Service. (If not, you can catch up HERE! ) I was both curious to know if my edges were as sharp as I THOUGHT they were and frustrated because there was no way of knowing beyond slicing phonebook paper and shaving my arm hair. While those tests provide "feedback" on the quality of edges, they don't offer a number or "quantify sharpness." Say an advantage shaves hair cleanly and push cuts phonebook paper with no slicing action; that's SHARP. But how much sharper than SHARP might it be? We want the sharpest edges we can reasonably get. I like testing methods that give a reading of what is being tested. A micrometer will read ".0001-.0005", and a Rockwell hardness tester will read 62.5HRC. A "Knife Sharpness Scale" chart came with the Edge on Up knife sharpness tester(shown left) showing how some fairly well known edged tools measure up to each other. For instance, the sharpest edges measured on the chart are double edge razor blade, measured at 50 grams to cut the test media (1.76 oz). New utility razors come in between 150 and 200 grams, and new high end factory cutlery between 250 and 350 grams. Anything above that is considered "in need of maintenance", and I completely agree! So I decided to do some testing, of course. I sharpened five knives for a customer according to my usual protocol. Since this was my first time seeing these kitchen blades, I thinned the edges at 13 degrees per side until a burr was raised on both sides. After buffing the burr away, I sharpened them on the Hapstone fixed angle sharpener at 16 DPS with bonded diamond stones at 80, 240, 400, 800, 1200, and 2000 grit. After the stones, the knives were stropped with hard-backed strops, leather loaded with fine white polishing paste, denim loaded with Flitz chrome polish, and finished on leather loaded with 1-micron diamond paste, ten strokes per side with each of the strops. Each of these blades was tested on the Edge On Up Knife Sharpness Tester in three places along the edge, and all measurements for the five knives were between 180 and 230 grams. They all slice and cut phonebook paper and shaved arm hair with a slight pull. Needless to say, I was disappointed! (But here is WHY we test and measure features! A guess is just a guess, not a fact!) I returned to the Hapstone at 2000 grit, raised a burr on one of the knives only, and deburred it on the Hapstone with a 3000 grit sintered ceramic stone, no stropping. I tested 180 grams. Three light strokes on the denim/Flitz, and tested 170 grams. Three strokes on the 1-micron diamond/leather, 160 grams. I was easily shaving arm hair with no noticeable pull. Looking back, I'm confident I was overstropping the edges and rounding the apex. To test this, I resharpened all five blades at 2000 grit, followed by the 3000 grit ceramic, and three strokes each on the denim/Flitz and 1-micron leather. Retesting the edges found they all fell between 140 and 175 grams. Well, within the utility razor window on the BESS scale. These results were what I expected from my regular sharpening protocol, and had I not purchased this instrument, I may have never known what was causing the inferior (to me) edges! I believe that now that I have "the feel" of pressure on the strops, I can test every 5-10 knives to verify that I'm still on track. I believe I could also sharpen blades into the 100-gram range with more testing and trial and error. I also know it would increase the expense of sharpening for customers, and that an edge keen wouldn't last long on a cutting board. That doesn't seem cost-effective for the customer, or a good use of my time. I'd love to hear your thoughts on this post, on knife sharpening in general, and what you think of this kind of post or page in particular. Get in touch if you like! To learn more about "How I Sharpen Your Knife", CLICK HERE! NOTE: I'm not trying to sell anyone a Knife Sharpness Tester. It's just that I know from many years as a machinist making EXTREMELY precise production parts, dimensions drift away from what is ideal. What you can't see with the naked eye must be measured with an acceptable degree of accuracy. And it just makes me feel better knowing! ​ To Make an Appointment for Knife Sharpening Near you, Click Here! More FREE Learning: Knife Sharpening Q&A HERE! Quantifying Sharpness Quantifying Sharpness Part III Knife Safety Tips Order Your Custom Knife From the Keith Nix Knives Shop Now! Sign Up For The Keith Nix Knives Newsletter! Click HERE! keithnixknives@gmail.com 828-337-7836 Thanks for reading, Keith Keith Nix Kniv es

Knife Steels, Stainless, Carbon, and Tool Steels High C arbon, Stainless, Tool Steel, CPM Steels Steels Are As Different As The Jobs They Do! WHAT STEELS ARE AVAILABLE AT KEITH NIX KNIVES?- We offer nine different steels at Keith Nix Knives. Included are A2, D2, CPM M4, AEB-L, 14C28N, CPM MagnaCut, 52100, 80CRV2, and 26C3. The performance of a knife is greatly influenced by the type of steel used in its construction. Some steels are easier to sharpen, while others are tougher, harder, or hold an edge better. In my shop, I choose steels based on their potential hardness, ease of sharpening, toughness, availability, and affordability, with a few exceptions. However, the final result also depends on the heat treatment, profile, bevel grind, and sharpening technique. No steel is perfect in every category, as some excel in strength, edge retention, stain resistance, or sharpenability. I may add more steel options in the future, but it will be done at a slow pace. If your favorite steel is not listed, feel free to contact me and we can work together to find a solution. Don't forget to check out our Heat Treating Terms guide! A2 Tool Steel-- A2 steel is a solid choice for those who make knives, tools, and dies, and it can achieve full hardness without the need for water or oil quenching. The steel is made up of 1% carbon, 5% Chromium, 1% molybdenum, and 0.4% vanadium. The Chromium and Molybdenum increase the steel's hardenability, while vanadium helps to maintain the grain structure small. A2 steel's 5% chromium content further enhances its edge retention and hardenability compared to regular carbon steels. When quenched, A2 steel can achieve a hardness level of over 64Rc, making it an ideal material for knife and tool making. Custom knives are tempered to 58-60Rc to ensure that they are strong enough to withstand everyday use. However, a slight increase in hardness to around 62Rc can improve edge retention without significantly reducing the steel's toughness. To enhance its hardness and strength even further, A2 steel undergoes cryogenic treatment at Keith Nix Knives. This treatment involves soaking the steel in a liquid nitrogen bath at cryogenic temperature (-320F) immediately after austenitization, but before tempering cycles begin. Cryogenic treatment helps refine the steel's microstructure and increase its wear resistance by eliminating "retained austenite. Keith Nix Knives offers A2 steel in Black Mountain, which is a testament to the steel's popularity and usefulness. All the knives on our menu can be made from A2 steel, ensuring that customers have access to the best tools for their needs. Learn more about A2 steel at Knife Steel Nerds AEB-L Stainless Razor Steel-- At Keith Nix Knives, we carefully researched and analyzed before ch oosing AEB-L steel as our "house" stainless steel for knives. AEB-L steel is a great choice for knives due to its excellent properties like high potential hardness, strength, toughness, and good stain resistance. It is easy to sharpen too. In the past, stainless steel chef's knives had a bad reputation for being weak, soft, and unable to hold an edge. The reason for this was that manufacturers used 420 series stainless steel with only 0.3% carbon, which made it unsuitable for high-quality knives. Although it was easy to shape, machine, and polish, it just didn't get hard enough for a knife. Uddeholm from Sweden developed a new stainless steel specifically for razor blades about a century ago. This steel had to be very hard (62 HRc or above), able to be stamped to shape with dies, and have a fine carbide structure suitable for razors. The first iteration was AEB, but it had large chromium carbides, resulting in an unsuitable toothy edge for razor blades. Later, AEB-L was developed, which was the perfect balance of all the necessary attributes, such as fine blanking, edge retention, hardness, ultra-fine carbides and grain structure, and good stain resistance. AEB-L steel is widely used in the knife-making industry today and is one of the most exceptional stainless steels available. At Keith Nix Knives, we pride ourselves on providing our customers with the best quality knives, and that's why we use AEB-L steel as our favorite for kitchen knives. We offer this steel at our Black Mountain store, and we can create knives of all shapes and sizes from this remarkable steel. With AEB-L steel, you can be sure that you are getting a knife that is beautiful, strong, sharp, and dependable. From Devin Thomas at devinthomas.com:​ "Few know what AEB-L steel is, and those that do, only have heard that it is similar to 440B or 440A. The only similarity between AEB-L and 440B or 440A is the amount of carbon. The fact that AEB-L has only 12.8% chromium by weight compared to the 16-17% in 440A and 440B makes the steels quite different. AEB-L is more similar to a stainless 52100 than 440A. A copy of AEB-L called 13C26 is made by Sandvik. AEB-L naturally forms what is called K2 carbide, the harder of the two chromium carbides, compared to the K1 carbide, which is formed in steels such as 440C. The K2 carbide is about 79 on the Rockwell C scale, compared to 72 for the K1 carbide. Through proper heat treatment, AEB-L has fine, evenly distributed K2 carbides. AEB-L lies almost perfectly on what is called the "Carbon Saturation Line," which means that all of the carbides formed are precipitated carbides, not primary carbides like are formed in 440C, and there is more carbon and a similar amount of Chromium in solution as compared to 440C. Primary carbides are very large. So, through a balanced composition, AEB-L has excellent toughness, edge retention, workability, ease of sharpening, and ease of polishing." Learn more about AEB-L at Knife Steel Nerds D2 Tool Steel-- D2 tool steel is a type of steel that is highly resistant to wear and has great popularity among tool and die makers. It is often used to create cold-work stamping dies and durable blades that are sharp and long-lasting. What sets D2 apart from other types of steel is its impressive hardness, abrasion resistance, and ability to maintain its edge. It can also resist staining to a degree, making it a reliable choice for tools that may come into contact with liquids. To keep D2 steel sharp, it is recommended to use diamond stones because of its high abrasion resistance. Additionally, cryogenic treatment can enhance its performance by increasing its hardness, slightly improving its edge retention, and boosting its abrasion resistance. Although D2 is not the toughest steel available, it is ideal for creating smaller blades requiring good edge retention. For those interested in working with D2 steel, options are available at Keith Nix Knives in Black Mountain. Learn more about D2 Steel at Knife Steel Nerds. 52100 Carbon Steel-- 52100 is a well-known steel in the industry due to its exceptional hardness, toughness, and strength. It is often used for bearing steel and bearing races, and it has a fine grain structure and an ability to take an extremely keen edge. The steel contains approximately 1% carbon and 1.5% chromium, which enhance its hardenability and reduce grain size within the steel. Bladesmiths have been using 52100 steel to create high-quality knives for years. Nowadays, custom knifemakers can find flat bars of 52100 that are suitable for stock removal. Tests have shown that 52100 steel is exceptionally tough due to the low volume of small, evenly distributed carbide throughout the steel matrix. When compared to other highly-regarded knife steels, such as O1, 1095, 440C, D2, and A2, 52100 outperforms them all. If corrosion is not a concern, 52100 steel makes an excellent choice for hard-use outdoor knives or in the kitchen when a non-stainless option is preferred for a slightly keener edge. You can find 52100 steel available at Keith Nix Knives in Black Mountain. Visit the Shop NOW to get a custom knife made in 52100 steel. Learn more about 52100 steel at Knife Steel Nerds. 26C3 Carbo n Steel-- If you're a chef or professional cook who prefers carbon steel knives, you might want to consider 26C3 steel. This type of steel is known as 26C3 in the US and 1.2002 in Germany, and it is produced by Uddeholmstrip for razor and scalpel blades. It has an extremely fine grain and carbide microstructure, making it highly pure and capable of extreme hardness. This steel can reach over 67HRc as-quenched while still maintaining good toughness. Compared to other mainstream steels such as 1095, O1, M2, A2, and PSF27, 26C3 offers better toughness. It can hold a sharp edge and resist chips, even at high hardness. This steel is similar in composition to Hitachi White #1, a well-known Japanese blade steel. However, it's important to note that 26C3 is not stainless and requires proper maintenance to prevent rust and pitting. With proper care, it can develop a beautiful patina over time. These high hardness carbon steel kitchen knives are tough and durable, making them an excellent choice for chefs who demand the best from their knives. If you're looking for a very hard, fine-grained custom chef's knife, Keith Nix Knives has 26C3 steel available in Black Mountain. You can reach us at 828-337-7836. Also, check out "How to Care For Custom Knives" to learn more about the care of carbon steel knives. Learn more about 26C3 at "Knife Steel Nerds." CPM MagnaCut Knife Steel-- CPM MagnaCut steel is a type of stainless steel that is specifically designed for crafting knives. It was developed by Dr. Larrin Thomas, a metallurgist and author of the blog Knife Steel Nerds, and the book "Knife Engineering", which is a great resource for makers. This steel has exceptional wear and stain resistance, as well as high hardness and toughness, making it an ideal choice for knife-making. The steel is produced using the CPM process of steelmaking and Vanadium and Niobium are added to it, which help keep the grain and carbide size small, resulting in increased toughness. This also leads to the formation of small and extremely hard carbides that significantly increase edge retention in this high-performance steel. CPM MagnaCut steel is more expensive than other types of stainless steel but it offers a unique and balanced set of properties that cannot be found in any other composition. You can find CPM MagnaCut steel at Keith Nix Knives in Black Mountain. Learn more about CPM MagnaCut at Knife Steel Nerds HERE! Learn about CPM technology here! ​ CPM M4 High Speed Steel-- CPM M4 is a type of high speed tool steel that is known for its exceptional edge retention and toughness. It has been used in the machining industry to make taps, drills, hobbing cutters, and other cutting tools. It is made up of 4% chromium, 4% vanadium, 5.25% molybdenum, and 5.5% tungsten. The high carbon content in the steel makes it harder and enables the formation of carbides, making it a high-performance steel. The addition of 4% chromium improves hardenability, tensile strength, and edge retention. 4% vanadium ensures that CPM M4 has a fine grain size, which increases wear resistance and edge retention with extremely hard, fine carbides. The high 5.25% molybdenum content enhances the steel's strength and machinability. Tungsten enhances wear and corrosion resistance. This steel has a fine grain and carbides that make it exhibit excellent strength and toughness, thanks to CPM technology. It is an excellent choice for making high-quality knives, especially when stain resistance is not a concern. You can purchase CPM M4 steel at Keith Nix Knives in Black Mountain. Learn more about CPM M4 HERE! 80CRV2 Steel-- 80CRV2 is a type of low-alloy carbon steel that has small amounts of chromium and vanadium. It shares similarities with the old 1095 Cro-Van, which was used by K-Bar years ago. The addition of these elements gives it unique properties during and after heat treatment. By adding 0.8% chromium, the steel's "hardenability" is increased. This means the steel can be hardened without using water, which can cause blades to become stressed. Instead, a fast engineered oil is used, which is less stressful and more effective. The chromium addition also helps to prevent grain growth during the heat treatment process. Vanadium is added at 0.2%, which is not enough to affect edge retention. However, it provides enough vanadium carbides to pin grain boundaries and hinder grain growth. 80CRV2 is ideal for hard-use blades. Its toughness is better than 1095, O-1, or D2, especially at higher hardness. It is easy to sharpen but has low edge retention. As a carbon steel, it is prone to rust staining. However, those who prefer carbon steels are already aware of this. You can find 80CRV2 steel at Keith Nix Knives in Black Mountain. THE STEELS: Text What is Cryogenic Treatment? And What Does It DO?? In simple terms, Cryogenic Treatment is a process where a knife is further cooled down to -320F after being quenched to room temperature from its austenitizing temperature, according to specific standards and protocols for that steel. This extended cooling process helps to convert any retained softer phase Austenite to harder and stronger Martensite, resulting in improved knife steels. To achieve this, we use liquid nitrogen for an hour or even overnight after the quench. Following this, the tempering cycles are performed as usual. At Keith Nix Knives, we ensure that your custom knives receive the very best heat treatment possible, and cryogenic treatment is a proven method to enhance their performance. Learn more about Cryogenic Treatment of knife steels HERE. Dr Larrin Thomas wrote a three part article on his blog "Knife Steel Nerds" about cryogenic temperatures and the effect on knife steels. If you're a knife steel nerd like me, click on the link! Dr Larrin Thomas explains cryo treatment of knife steels Join our mailing list Email First Name Last Name Subscribe Thanks for subscribing! THE STEELS: Welcome

What's the Difference Between Cheap vs Custom Knives? A Fine Wood Handle Or Custom Heat Treating? Why Not Both? Heirloom Knives WHY Purchase a Custom Knife? Custom Handmade Chef's Knife? Who Makes Custom Knives Near Me? What am I getting for the extra cost? Is a $200 knife better than a $25 big box store knife? Why? Will I know the difference? I hope we'll answer those questions for you in this post! The Chef's Knife (kitchen knife, cook's knife) is the most used tool in the house for many of us, preparing our meals daily. With that in mind, what people have in their kitchen as their primary food prep tool sometimes amazes me! While I can understand folks on short budgets getting inexpensive knives, I don't know how DULL they sometimes are. However, most of the time, cheap and dull go hand in hand. Let's explore the difference between "cheap" and "custom" knives. Why Are Cheap Knives Cheap? Cheap, mass produces factory knives are usually stamped from a sheet or roll of steel with a heavy-duty press and dies that cut the knife profile from the sheet. This is called "blanking" in the industry, and steels that tolerate that well are said to have "fine blanking properties." But fine blanking properties are sometimes at odds with good knife steels, in that carbon and other alloys must be sufficiently low for the knife to be cut with dies without damaging the dies. So sometimes, the most desirable knife properties are fudged a little or a lot for the sake of speed and economy in the factory. While not all blankable steels are inferior, they are then hardened and tempered into the 57-59Rc range, much too soft for a kitchen blade, so there is a compounding of errors. A custom knife maker is not bound by blanking properties and can choose a steel for the most desirable properties of your heirloom knife, not the processes used to make the knife. Properties such as hardness, toughness, stain resistance, and edge retention matter to YOU, the end user. Custom makers often use a metal cutting bandsaw, plasma cutters, and waterjets to cut the profiles of their knives so that we can choose the steel for its BLADE properties, not just machinability. This alone virtually guarantees a better knife steel. My stainless knives' final hardness is 62-63 HRc rather than the mid to high 50 found in "factory knives," which is much more appropriate for kitchen cutlery. Testing- Speaking only for myself, I have tested all the steels I use in my ovens, verified my ovens' temperatures, and have recipes for each that produce optimal properties. I test "coupons," little pieces of knife steel, and I test knives after they are finished. Each blade is custom heat treated and cryogenically quenched in liquid nitrogen to extend the quench and maximize hardness and strength. Each knife is then tempered for at least two hours, two separate times at a temperature specific to the steel and the knife's intended use, to achieve maximum toughness for the desired hardness. "As quenched" and tempered hardnesses are checked on each batch of blades. Most factory blades don't receive these extra steps to improve overall quality, which shows. Handle Quality- Another characteristic of low-cost factory knives is the molded plastic handle. Most often, these are low-cost thermoplastics that can be molded directly to the blade or molded separately and then attached with mechanical fasteners like screws or rivets. The advantage of this material is that it can usually withstand the dishwasher but offers nothing aesthetically pleasing to the knife itself. The custom maker chooses fine wood handle material very carefully and handcrafts a work of art for the handle of your knife. I use mostly local woods, professionally stabilized, with interesting grain patterns, burl, curl, and spalting to raise the WOW! Factor. Keith Nix Knives handles have a gentle swell in the middle to nestle securely into your palm and provide additional grip when wet. The capstone of this is that when you order a custom knife, you should be able to choose YOUR HANDLE MATERIAL! Custom, right? Learn about how handles are made, attached, and finished HERE! Factory knives are typically thick and heavy, an easy way to help prevent breakage and warranty claims. Custom knives generally are thinner for keener, sharper edges, which are much better for slicing and putting less weight in your hand. While sheer weight is sometimes associated with high quality, it is no indication of quality at all in the knife world. HOW MANY Knives?- I'd wager that many of you have a block on your counter with six or eight, maybe even a dozen knives in it. But think, how many of those do you USE? Many "experts" think a home kitchen needs only a chef's knife, a bread knife, and a paring knife. I have to say I pick up a 6-7" petite chef more often than the eight or ten-inch chefs, but that's just me. I don't want to be without either. If you don't slice bread, a utility knife might work better. If you often prepare significant cuts of meat, a slicer might be a good choice for your kitchen. Owning knives that have a PURPOSE in your kitchen is essential, not because they came in the block you purchased. Another reason to buy knives one or two at a time for an intended purpose! ​ Custom knives should last a lifetime or longer and then be something your heirs want when you're gone. That big box knife? Please send it to the thrift store! My point is simple: when you purchase a custom handmade knife, you have invested in an heirloom. You will have something that you HAD A SAY in creating. It will be your vision come to life. You may have chosen the steel, the wood, the profile, and the finish on the handle. It will be your knife, not some assembly line piece that your guests or family don't even acknowledge. And I promise you, people WILL see it; they'll oooh and aaah over it! And it will serve you well. Learn to care for Custom Knives HERE! What Does That Price Get Me? You can easily buy a big box chef's knife for $20-100. You can probably buy an entire block of kitchen knives for $100. My chef's knives are currently $210. What do you get for all that money? Let's make a list: ​ 1) You get a custom knife designer who can help you make the heirloom knife of your dreams. 2) You get a piece of steel that I know has received its OPTIMUM heat treat to maximize and balance the properties of that steel for THIS application. ​ 3) It will be thin enough to slice, not thick enough to pry open stuck windows. Not because it's easy for me but because it's a kitchen knife we're making. ​ 4) You get a custom handle designed by and used exclusively on Keith Nix Knives. Made from professionally stabilized wood, finished to satin, semi, or full gloss, with a grain pattern you will think you can see down into. It will be a conversation piece. ​ 5) You get a professional, precise, even, HAND-SHARPENED edge, finished to 3000 grit, stropped with pasted strops until your blade is hair-shaving sharp. Read about How I Sharpen Your Knives HERE! ​ 6) You get an heirloom knife and a great tool. Something your kids or grandkids will want. Something with LASTING value. ​ 7) And this guarantee--- "Your Keith Nix Knives custom knife is guaranteed for life. Yours or mine, whichever comes first. I will either repair or replace your custom knife at my discretion. All you have to do is ship or deliver it to me and pick it up. If you don't like your Keith Nix Knife, ship it back or bring it by. I'll refund the purchase price or exchange it for a knife you DO like, no questions asked." (OK, I'll ask questions to learn, not criticize. ​ When your custom knife gets dull, and it will, I'll always sharpen it free of charge. Dull knives are awful to work with. Just don't do it. Nope, they're not $25. But Keith Nix Knives are a GREAT value! More FREE Learning: T he Great Steel Debate The Next Ultimate Knife Buyer's Guide How I Design and Make a Kitchen Knife What Makes a Good Chef's Knife? Why Cryo Treat Knives? Knife Safety Tips Order Your Custom Knife from Keith Nix Knives Shop Now! keithnixknives@gmail.com 828-337-7836 Thanks for reading, Keith Keith Nix Knives