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How To Make A Knife Handle From Wood Keith Nix Knives The handle of your new Custom Knife will likely be the first thing people notice and touch. They might comment on the shape of the blade, how "shiny" it is, or how sharp. But the handle will capture them. They'll turn it in their hands a few times as if they're memorizing the grain and contours. The first four pictures attached here show different pieces of Flame Box Elder, from a raw green log to a kiln-dried and stabilized wood block, then that same block sawn and book matched as knife "scales," and finally that block again as a finished knife handle. I chose Flame Box Elder for this article because the bright red streaks help keep our eyes oriented to the block as it goes through the different processes. This has both nothing and everything to do with putting an attractive handle on a Custom Kitchen Knife. If the wood isn't properly dried, professionally stabilized, sawn in the correct orientation to the grain or color, book-matched, glued, pinned, and finished, a beautiful piece of wood is ruined, and we get to start over. I will try below to describe what happens at Keith Nix Knives. I have no idea what other people do. So let's get started! 1- Why use stabilized wood? What is stabilized wood, and how do you do it?- Stabilized wood knife handles have undergone both vacuum and pressure to force a liquid polymer resin completely through a block of wood into every pore and crevice. It is then heated to a specific temperature until the liquid "polymerizes" or becomes solid. At this point, the wood knife handles are no longer poro us an d become impervious to the shrinking and swelling associated with changes in humidity. This is especially important for kitchen knives in a professional, wet environment. The stabilized wood knife handles won't absorb the sometimes yucky stuff it comes in contact with when working in the kitchen, or field dressing fish or game. It's just good business to stabilize custom knife handles! Here's a short piece about selecting wood for knives. 2- Sawing the block- I usually send my wood to K&G for stabilization, typically as 2x2x12" blocks. When they return, I can saw that block into four wood knife handle blocks of 1x2x5"—at this point, looking at your blocks, studying the grain, and determining which of those 2" flats you want to be the faces of your handles is essential. Nearly always, the grain on one side will be curlier, burlier, more twisted, or have some attractive color variation than what you see on the adjacent sides. Ensure you saw your block, so the pretty sides are OUT on your knife! Making book matched handle scales for a knife maker involves selecting a piece of wood with interesting grain patterns and color. The wood is cut in half lengthwise and carefully matched to ensure the two sides are mirror images of each other. We then sand and shape the handle scales before fitting them to the knife tang. The result is a stunning, symmetrical handle that showcases the natural beauty of the wood grain and color. I like to start with two stabilized wood knife scales, or sides, about .450", or just over 7/16 thick. I use a bandsaw to split a 1" block in half and have a little wood to spare for sanding, flattening, and such . Afterward, we will have two blocks that are .400-.420" thick, 2" tall, and 5" long. Plenty of wood for the handle we're about to make! 3- Flattening the Scales- How to make a knife handle from wood. After sawing and book matching the two scales of the wood knife handle, it is necessary to make each scale flat and parallel to attach to the tang of the knife without gaps and voids. This also helps with drilling the pin holes perpendicular, straight, and to the proper size. I use the 2x72 belt sander and a 9" disc sander for this operation and check for flat and parallel on a granite surface plate and with digital calipers or micrometers. I can't stress enough the necessity that the side of the scales glued to the tang is FLAT. If not, there will be gaps in your scale/tang joints. 4- Liners- I use liners made from G10 or Micarta between the wood and tang of my knives. It is an aesthetic feature and serves no practical or structural purpose. Liners add a bit of color to the handle as a whole. To me, liners bring the whole handle together as a unit and offer some color contrast to the wood and steel. I primarily use G10 for liners in the .045-.060" range. The shop has several colors in stock, but I lean toward black or deep cherry red for nearly all knives. The material only needs to be roughed up with 100-grit sandpaper for better glue adhesion, and it's ready to go. ​ 5- Drilling- I use a small benchtop drill press for drilling pin holes. I clamp one scale half, liner, and tang together and transfer drill the handle holes right through the tang holes in the blade. This ensures a good lineup and saves the need for a mill and digital readout. I use 1/8 pins, so I drill with a #32 drill (.116) and follow that with a .1250 reamer. This makes for a snug hole for the pins, an important step in how to make a knife handle from wo od. 6- Rough Sanding- Once the pin holes are reamed, I dry fit the handle to the knife tang and belt sand a rough finish, making sure to get a good start on the contours of the handle, breaking all sharp corners down to gentle contours. After this, I disassemble the knife handle and put the handle back together without the knife. This step is critical. The purpose is to shape, sand, and finish the front of the scales where they meet the steel of the knife at the ricasso. Once glued, finishing this part of the handle would be impossible without scratching the already polished blade with sandpaper. 7- The Glue Up- Once the holes are drilled and reamed and the front of the scales finished, we can glue the handle to the knife's tang. I use West Systems "G-Flex" epoxy glue because it retains some flexibility even after it sets and cures. I apply a thin coating to all mating surfaces, the scale, liner, pins, and tang. The pins are dipped in epoxy and worked back and forth through the pin holes to ensure a good epoxy coating inside the holes. It's crucial to have already finished sanding the front of the handle scales. (See #6 above) Don't forget this step! Once the handle is glued and assembled, I use two or three "quick clamps" to LIGHTLY squeeze the handle scales to the tang of the knife and secure them until cured. An important note here is not to clamp too tightly. Doing so creates the possibility of squeezing too much glue out of the joints, causing a GLUE-STARVED JOINT. Just don't do it. After clamping, there will be glue seeping out of all your joints. Gently rub all this away, especially from the FRONT of the handle where you've already finished the wood. Isopropyl alcohol is a suitable solvent for wet epoxy. Be sure not to rub too much on the front, as the alcohol can erode the epoxy from under the front of your scales, leaving an empty joint! 8- Finish Sanding- G-Flex epoxy is a 24-hour cure glue, so give it time to set and cure thoroughly. After that, it's back to the belt sander for some final shaping and removal of "squeeze out," or the excess glue leaked out of the joints due to clamping. Next, I use a half-sheet handheld orbital flat pad power sander. I start with 120 grit and smooth the handle to its final shape. It's pretty quick work if you apply a little pressure! Be careful not to create deep gouges by over-sanding in one spot. After the 120 grit, I usually jump to 400, then 800, 1000, 1500, 2000, and finally 2500 grit for a final finish. Once to 2500, the professionally stabilized wood will take on a luster and shine like it already has a coat of satin or semi-gloss finish. Because the wood is stabilized, there is no need for any other finish at this point. A coat of paste wax and a good buffing is all it needs! If your wood knife handles material is one of the wood types with large pores like oak, walnut, or chestnut, I suggest wet sanding at 400-600 grit with thin CA glue (Super Glue). The glue will catch microscopic bits of wood dust; the sanding will force the glue/dust into the pores and fill them. Once you have filled all the pores, continue sanding as usual. 9- The Finish- If the customer does want a high gloss knife handle finish, I apply two to three coats of Tru-Oil gun stock finish, a blend of boiled linseed oil, varnishes, and hardeners that dries faster than pure linseed oil. Tru-Oil makes a very durable waterproof finish that is EXTREMELY glossy. A 4-ounce bottle will do dozens of knives if you apply it with a gloved finger, rubbing vigorously to ensure the oil is worked down into the pores. This is a quick and dirty list of the steps required to attach a handle to the tang of your kitchen knife and make the grain and wood color stand out in a beautiful and satisfying way! Or you can choose an "All Synthetic Hand le." ​ More FREE Learning: Learn About Stabilizing Wood HERE! Click here to learn about knife steel properties! Click here to learn about kitchen knif e types and styles. Knife Safety Ti ps Order Your Heirloom Knife from Keith Nix Knives Shop Now! ​ keithnix@gmail.com 828-337-7836 ​ Thanks for reading, Keith Keith Nix Kniv es ​

Knife Making Information From The FREE Learning Series From Keith Nix Knives, a series on the steps and processes involved in taking wood and steel, and marrying the two to make a useable and attractive heirloom knife. Are you a custom knifemaker just learning the trade? Or a curious collector wanting to know how wood and steel become a custom kitchen knife? Either way, I have some answers, and something of a step-by-step processes to help! We'll also cover Heat Treating, Bevel Grinding, Hand Sanding and Polishing, Wood Choice, and Handle Attachment and Finishing! We never claim that our practices are the ONLY way to make a knife, just our way. There are as many ways to make a knife as there are people who make them. As long as the finished product makes a serviceable, durable knife, that's what matters most! Making The Handle For A Knife - A beautiful Custom Knife with an uncomfortable handle is useless to me. If it doesn't fit comfortably in my hand, is too fat, too skinny, has harsh corners, or is too flat, I won't like it. I spent a lot of time developing what I think is an attractive design that feels good in large hands or small. This article is about the handle, the contours, means of attachment to the blade tang, and the shaping, sanding, finishing, and final polish of the wood surface to create the right sheen! To check it out, Click HERE! Kitchen Knife Design - From choosing and heat treating the steel to profiling the blade, designing the handle, and choosing an edge type. How to make your kitchen knife a functional piece of art! Read the article now!

The Free Learning Series From Keith Nix Knives We've gathered all the best of the Free Learning articles from Keith Nix Knives here for your convenience! Posts about kitchen knives, outdoor knives, knife safety, and maintenance, from the Black Mountain Knife Works to you! Each article will have its own link and description under the subjects listed below. Just find the subject you want to read about and click to check out the available articles! Or Check The Keith Nix Knives Store Now! Sharpening Knives - Reliable local Knife Sharpening is hard to find, and Professional Knife Sharpening even harder. This group of articles relates how I do it, and how you can get better at it. Click to read! Kitchen Use and Safety - Caring for quality custom knives, safety tips, how to keep your knives sharp longer. Tips and tricks for the kitchen knife user! Click here to learn more! Knife Steels And Heat Treating - The heart of any custom handmade knife is the steel it is made from. The heat treatments and grinds applied to that steel become the "personality" of that custom knife. Keith Nix Knives takes the time to maximize the properties most important to your knife and its use. To learn more about knife steels and heat treating, click here! Knife Making Information - Articles of interest about the processes required to take pieces of steel and wood and put the two together to make a useable and beautiful knife. Learn More HERE!

Sharp Knife Verified Quantifying Sharpness III, Quality Control Video! Scroll down for three short videos of the Edge On Up Sharpness tester in use. To continuously improve product quality, we have to measure where we're at today . When I got the Fixed angle sharpening systems I now have, the quality of sharpened edges at Keith Nix Knives jumped dramatically. Now that I can directly measure the sharpness of those edges, I expect to squeeze every last drop of keenness out of my sharpening protocols. Quality Control and Continuous Improvement- If you want a sharp knife, you must know how to get there and understand WHEN you are there! There is no quality without quality control; if there is, it is BLIND LUCK. As a knifemaker, I must control time and temperature in all heat-treating processes as I make your knife. Quality management is controlling manufacturing processes! When I create your fine wood handle, I have to maintain flatness and parallelism early in the process to ensure the handle fits the tang without gaps. The pin holes must be drilled perpendicular to the handle's flats and reamed to a very tight tolerance. We measure and control many variable temperatures, dimensions, material conditions, and surface finishes to ensure the best custom knives we can make, with an eye to continuous improvement. So I was overjoyed to find the Edge on Up sharpness tester and the BESS Scale of sharpness. Now we can measure shar pness because sharpness is necessary for a knife. Here are three videos Sarah shot for me on 7/22/2022. The top one of her beautiful but dull Keith Nix Knives petite chef's knife shows it cutting the certified test media, requiring nearly 550 grams of force, or 550 on the BESS scale (Brubacher Edge Sharpness Scale). This is the starting point and shows how dull the knife had become. Quality Assurance, Quality Control, and Sharper Edges begin by establishing a baseline to be sure our products meet customer expectations! The second video shows the knife after sharpening with 80 to 2000-grit bonded diamond stones and finishing with a 3000-grit ceramic, all at 16.5 degrees per side. This part of the test was conducted BEFORE stropping. Force to cut was reduced to 198 grams or 198 BESS scale. This is precisely the routine I now use on every knife I sharpen. Sharp, but NOT sharp enough. This is Quality Control in action. Video three shows the same knife with no further sharpening on the stones, but after stropping on a hard-backed denim strop loaded with Flitz chrome polish, and then a smooth leather strop loaded with 1-micron diamond paste. The knife received only THREE strokes per side on each of the two strops. The stropping took the knife to 156 BESS, right in the middle of the sweet spot I'm looking for. This is Quality Assurance! Findings- This little test reveals a couple of surprises. 1- Knives sharpened to high grit finishes at FIXED angles and deburred well with each stone, need very little stropping, but they do need stropping to reach maximum sharpness. 2- To get the most from your sharpened edges, light stropping as a "deburr and polish" finishing step is a necessity. 3- Sarah didn't think her knife was particularly dull. It was awful. 4- OVER STROPPING is a very real phenomenon, at least for me. I will be KEENLY aware of that in the future. 5- The Edge on Up Sharpness Tester has a place in our shop going forward. We cannot improve or control what we don't measure! Now we can rest assured you're getting the SHARPEST KNIFE we can offer! Sharp Knife Verified! ​ The quality management process should make evidence-based decisions and work toward incremental improvements in every area of a business. Customer satisfaction is very important, but we believe making the best knives we are capable of making is our highest goal! Your complete satisfaction and long-term patronage is our NUMBER ONE goal! To Make an Appointment for Knife Sharpening Near you, Click Here! More FREE Learning: Quantifying Sharpness I Quantifying Sharpness II 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

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

Quantifying Sharpness Using a Knife Sharpness Tester Knife Sharpening Is Now a Measurable Process! You Can't Improve What You Don't Measure! Want Sharper Edges? Hair Shaving Sharp Edges? Me Too!! You should expect professional results from the Professional Knife Sharpening Service near you. Since I began making and sharpening custom knives, I'm most satisfied with the final edge I put on the blades. My system and tools give precise, repeatable results and shaving sharp edges. BUT, these edges have in the past been tested using anecdotal measurements. For example, "does it shave hair? How easily?" or "Will it slice phonebook paper? How smoothly?" I wanted an instrument that would permit "Quantifying Sharpness"! I have a problem with the way knife sharpness is traditionally tested. Shaving hair or slicing paper only answers a "yes" or "no" quality question. As a machinist, I'm used to being able to measure features with instruments that have a resolution of one ten-thousandth of an inch or less. Unfortunately, there's been no such thing as a standard measurement for knife sharpness that everyone can relate to. This means that there's no real way to ensure the quality of a knife's sharpness beyond simply testing it by shaving a nearly naked arm or slicing paper. While this may give you an idea of how sharp the knife is, it's not a quantifiable measurement that you can share with others. That's why I was excited to discover the Edge On Up sharpness testers. The company uses a standard called the Brubacher Edge Sharpness Scale (BESS) to measure the sharpness of knives. The BESS was developed by Mike Brubacher, the owner of Edge-On-Up, and has become one of the most user-friendly methods for determining the sharpness of a knife. This little instrument uses a certified and calibrated synthetic test medium, a "wire" (some calibrated plastic) similar to a heavy fishing line, and a weight scale with 1 gram of resolution. The knife is pushed gently into the test media being held by the sharpness tester until the edge severs the "wire". The instrument reads the force required to cut the wire in grams, and that is the BESS score. What's more, the BESS score correlates directly to the edge radius (yes, radius. No edge can be sharpened to a perfect apex). So if your sharpened edge rates 85 BESS, it tells you the edge radius of that blade is 85 nanometers (a human hair diameter is 60,000-100,000 nm, or .002-.004") The BESS knife sharpness scale in the picture above gives comparative results. For example, a block between 250-350 on that scale is notated as "new high-end cutlery edges". Another block between 150-200 says "utility razor blade". Another roughly between 25-75 is noted as "double edge razor blades". The knife I carry every day for a "box opener" needs a touch-up; it just checked 208. To check out a quick little video from "Sharpening Supplies" of how simple this instrument is to operate, just click HERE! Measuring the actual s harpness of sharpened knives on the BESS Scale helps me inspect, control, and refine my sharpening process to the point where I'll be comfortable saying I'm delivering your custom kitchen knives that are as sharp as anyone in the country. Now, I know I'll never get to the 50-gram level of a razor blade, and you shouldn't want me to. There are a couple of reasons. One, knives are much thicker than razor blades, with far more obtuse primary and secondary bevels, and that negatively affects the force required to cut the media. Two, an edge as keen and sharp as a razor would not hold up well in the kitchen, in the sheath, on the cutting board, or in the pocket. I think the right place to be for kitchen knives will be around the 135-175 mark (VERY sharp utility razor range), and probably about 150-200 for hard-use outdoor knives. (Incidentally, that knife in my pocket at 208, still shaves hair, but it pulls too much!) I'm pleased to address knife sharpening again in the quest to improve quality overall. I settled on my sharpening system, stones, and strops early on in the shop setup. Since then, I haven't really looked at it because I was slicing phone book paper and comfortably shaving arm hair, and the process is by hand and FAST!! If Quantifying Sharpness gets us a few more points on the sharpness scale, I think we'll all be winners! To learn more about "How I Sharpen Your Knife", CLICK HERE! To Make an Appointment for Knife Sharpening Near You, Click Here! ​ More FREE Learning: Knife Sharpening Q&A HERE! Measuring Sharpness Part II 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

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

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

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

Kitchen Knife Use And Safety From The FREE Learning Series Best Practices to Get the Most From Your Knives, Maintain Sharpness Longer, and Keep Your Fingers and Hands Safe As You Prepare Meals! Whether you use a cleaver or a paring knife in the kitchen, there are some "Best Practices" that will help you keep your fingers and your sanity! The articles below and those to come can help you become better and safer while using your knives in the kitchen, help prevent premature edge loss, and help prevent bloodshed! Just pick any article below and click to read! Knife Safety Tricks And Tips --Your custom knife won't be very enjoyable with a bandage on your hand! Please use caution until you're used to the extremely sharp edge, and exercise these Knife Safety Tips in the kitchen! Click HERE! Cutting Boards -- Your Custom Knife deserves to be treated properly, and YOU need to keep yourself safe! Maintaining the hand sharpened edge of your new blade has a lot to do with what you allow to come in contact with the microscopically keen edge. Your safety in large part comes from a solid, stable cutting board. One thing that is regularly in contact with your knife is the cutting board you use it on. To find out what the best cutting board materials are, click HERE! The "NEXT" Ultimate Knife Buying Guide -- Custom kitchen knives and culinary knives come in all shapes and sizes, Some will be great for You in YOUR kitchen, others maybe not! Here's a breakdown of knife styles and uses WITHOUT a hundred links begging you to buy a knife from "this or that sponsor". Because, y'know, I don't HAVE any sponsors! yuk yuk! Click HERE! ​ The Difference Between Cheap And Custom 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? I hope we'll answer those questions for you in this post! Just CLICK HERE! ​ What Makes A Good Chef's Knife? -- The Chef's knife is probably the most used tool in the home kitchen, and certainly in the professional kitchen. Chef's knife design is a few hundred years old, but there is still room for improvement! To read on, click HERE! ​ How To Care For Custom Knives - Handmade knives deserve a little better care than the typical $10 big box store knives. Custom knives are built to last a lifetime, and some simple tips and tricks will guarantee that happens! Learn More HERE!

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!

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