What Sort of Steel Makes Great Knives?

Aug 9, 2017

Ever had a knife that doesn’t hold its edge?

You search high and low for that sharpening steel, and when you can’t find it, you just carry on and use it anyway.

Using a blunt knife can be hazardous to your health.

With a blunt knife, you have to apply so much more pressure onto that hard slippery tomato that the knife, could easily slide right off and cut your finger. Whereas a sharp knife will easily pierce the surface and slice with ease.

Having a sharp knife starts long before it ever reaches your kitchen.

A sharp knife begins its journey when the knife maker chooses the type of steel to be used.

You may well think that steel is steel like it’s all the same.

Not so.

The best steel for ‘homemade’ knives is 1084 steel (.84% carbon). 1084 can accept heat and be hard but not too hard to accept a cutting edge.

Forgotten Arts believes in the
importance of quality.

We want you to have a quality experience when you come and attend one of our workshops. We also want you to take home a quality product. This is why we use 1084 steel.

When you are at home with your classy knife, you will know that it’s been made from the right steel. Not some old lawnmower blade.

The 1084 steel is imported from the USA. Add to this brass, various woods options for your handle and you can create something that you boast ‘Made it Myself’.

So when are you going to come
and handle some 1084?

Check out the dates of our upcoming workshops.

Knifemaking Workshops

Oh, yes we also give you a little lesson at the end of the workshop on how to care for your knife.


About Forgotten Arts

Located on a lush 40-acre lifestyle property in Clevedon, a 40-minute drive southeast of Auckland’s CBD, Forgotten Arts is for individuals, adult couples, girls weekend out events, hobby clubs, or organisations seeking a unique learning and destination experience.

Our hands-on workshops, taught by New Zealand artisans known for the originality and beauty of their work, will transport you to another time and place . . . to a world where nature and work move at their own pace.

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