tag:blogger.com,1999:blog-43745576035764427752024-02-27T21:46:01.637-08:00California Custom KnivesHand Made Heirloom Quality knives made by Don Carlos Andrade apprentice bladesmith to Master Metalsmith Tai Goo.
Each knife is forged to shape from high carbon tool steel and is finished with minimal power tools.
I employ spiritual principles and practices in making my knives and each knife has a beautiful energy all it's own.
Each and every knife is made with goodness and medatative intention.California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-4374557603576442775.post-35459524969433664352020-03-22T16:45:00.001-07:002020-03-22T21:01:18.295-07:00Welcome To The 2020 French KnifeGreetings everybody,<br />
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WOW, it’s been a long time since I have posted anything over here!<br />
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Given that many of us...if not most of us are spending more time at home....I figured why not start getting back to my blog!<br />
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In the closing months of 2018, I redesigned the classic French Knife. What I was looking to develop was a new look that felt modern and fresh, while still echoing the traditional patterns of years gone by. This new creation would retains plenty of belly, which in many new forms created by modern makers has all but gone away, while still being highly functional throughout the general profile. The French knife has always been demanded to execute a wide variety of chores in the professional kitchen; from basic vegetable prep, precision culinary cuts, to carving meats and mincing herbs. Creating a new French knife also involved designing a handle that would remain classic. I always loved the birds-head pommel and so kept somewhat close too that idea but simplifying it some from my older Classic European French. Keeping strong and fine distal taper was a must, one that exhibited a fine tip with weight in the heel, an overall balance that suits the hours of prep that most chefs do on a daily basis.<br />
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There is no denying that the French Knife is the quintessential piece of kitchen cutlery for any kitchen for over 100-years. In fact, it still remains the primary and most used profile in just about every modern kitchen, home or professional. Given that many hand made custom kitchen knives do not enter the professional kitchen, I decided to design the 2020 French in a few sizes and configurations. There are two sizes in full tang; 8.25” blade and 9.25” blade, same in stick tang, but going to 7.25” on the smaller and 9” on the larger in that configuration.<br />
Then there is the possibility of forging out these patterns that result in more unique and expanded versions of all of these. So, to say the least, there will be some cool and new French knives coming out of the CCK studio this year.<br />
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Below and first up is the classic 8.25” full tang version with Hamon and dressed in some rare Westinghouse white with black stripe.<br />
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A stick tang version in Damasteel for the Damasteel Chef Invitational in Chicago in 2019.<br />
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Next are two of the stick tang versions (the 7.25” and the 9”) that have been forged out, thus expanded upon, literally, that I made as a set for two partner chefs, one male one female<br />
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Finally, a shot of the three patterns I originally designed.<br />
There is a larger stick tang version as well that can be seen in the second image.<br />
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I hope you enjoy seeing these and look forward to creating more.<br />
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Wishing you All:<br />
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Many Blessings of Health and Goodness<br />
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-Don:)<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-45370178753857754072017-05-28T12:10:00.001-07:002017-05-28T17:09:17.088-07:00New Kiritsuke Models with Professional Image of the Prototypes:))Greetings Everybody,<br />
2017 has been a great year! There are some new models coming out of the studio that I am gravitating towards making more of.<br />
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The Japanese Kiritsuke Style Chef Knife Blade is one that has always been eye-catching to me and one that I appreciate for it's sharp lines and overall aesthetics. It also happens to be a very useful style in many applications.<br />
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I have taken this style and made it my own...so to speak. The first time I was inspired by this was in the creation of the Kiritsuke Utility. Then I went on to create the Kiritsuke Chef and also my version of the full size Kitistuke all of thee in stick tang builds.<br />
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The top image shows the most recent pair of Prototypes I have completed of the Model I will be calling the Kiritsuke Chef. Smaller than a general purpose Kitsuke (which generally are created with blade lengths of 8 inches or so) it is a really fantastic size for daily meal preparation. I was blessed to have this fine image taken by <a data-cke-saved-href="https://www.calebroyer.com/" href="http://Smaller than a general purpose Kitsuke (which generally are created with blade lengths of 8 inches or so) it is a really fantastic size for daily meal preparation. I was blessed to have this fine image taken by Caleb Royer Photography and what a fine job he did!" target="_blank">Caleb Royer Photography</a><a href="http://Smaller than a general purpose Kitsuke (which generally are created with blade lengths of 8 inches or so) it is a really fantastic size for daily meal preparation. I was blessed to have this fine image taken by Caleb Royer Photography and what a fine job he did!" target="_blank"> </a>and what a fine job he did!.<br />
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The Kirisuke Chef is a super functional knife in a very handy size. The two prototypes exhibit blades that are just shy of 7" at 6 & 7/8" with an OAL of 13 & 1/8" A perfect size for both the home, catering, or commercial kitchen.<br />
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The Kiristuke Utility will also be a knife I will be creating more of. It's seeming simplicity is not to be overlooked as it is highly functional and a very fun knife to use; handy in any kitchen for detail work where a knife larger than a paring or petty is required. It would also be a fantastic line knife as well. The Kiristuke Utility exhibits a blade that is 5.75" with the OAL being around 11.75, and a heel width of 1.29" Not quite enough for tons of room for knuckle clearance over the cutting board, but also very generous for a utility knife. With a nimble yet strong tip, it is a great detail/utility knife with lots of character!<br />
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Finally the larger Kiritsuke there has only been one made so far and it sold so quickly I hardly had time to measure it, but I know the blade on this knife is coming in at 8.75" and an OAL of 14".<br />
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All Models of Kiritsuke I am creating are generous in the handle length as this balances this blade style very well both functionally and aesthetically.<br />
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I did a few smaller renditions of the same blade style on the last two images, the images of the Two Rainbow Quenched Kiritsuke, has one in a slightly larger size with a 6" blade compared to the Mini Kiritsuke with the hamon that exhibits a blade of around 5.5". That last image the knife is posed with another fun little Alsace style knife that there will be more of as well. Very Handy and fun to use all of them!<br />
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Thanks for reading and I hope you anjoy the images!<br />
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Blessings of Health and Goodness to You All<br />
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-DON:)<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com2tag:blogger.com,1999:blog-4374557603576442775.post-10457202204281897272017-04-30T11:11:00.000-07:002017-04-30T11:12:19.133-07:00Celebrating Spring with You All !!! <h2 style="text-align: center;">
Celebrating Spring</h2>
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<b>Some of you may have wondered why I have not posted here much lately, much it is due to the fact that my work is selling very quickly, almost faster than I can make it! </b></h3>
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<b>However,.....currently I have a wonderful selection of recently completed work over at Eatingtools.com</b></h3>
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<b>In the spirit of cooking healthy foods, celebrating time with family and friends and in the spirit of spring, I invite you to take advantage of the coupon code in the image above to find yourself a new knife to support your culinary adventures!</b></h3>
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<b>Thanks so much to all my customers and collectors for your continues support and appreciation all these years!</b></h3>
California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-62734974213819194212016-06-10T09:07:00.001-07:002016-06-10T09:07:09.337-07:00Two Shallot Knives > A regular and an XXL version<h2 style="text-align: center;">
<a href="http://www.californiacustomknives.com/blog/2016/6/10/two-shallot-knives-regular-and-an-xxl-version" target="_blank">Please visit HERE</a></h2>
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To see a more expended post on my CCK BLOG with more detailed images of these two knives.</div>
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Greetings Everybody,<br />Here are a two that are recently out of the studio.<br /><br />The two Shallot Knives I forged and heat treated about 6-months ago and was just getting around to them now.<br /><br />Here you see a regular Shallot Knife < Click the link to read how the Shallot Knife Design originated some years ago.<br />And then Here is a one-off XXL Shallot.<br /><br />The regular is forged to shape 1095<br />The XXL is forged to shape W2<br />This XXL version having a particularly sweet differential Rainbow Quench!<br /><br />The
regular featuring antique ivory Micarta with rare Westinghouse Blue
Ivorite Micarta inlay over a blind pin and detail carving.<br /><br />The XXL featuring the rarest of the rare Westinghouse material, some glass epoxy Micarta that they only did one run of ever.<br />It flashes some bright toxic green in the layers that is best seen in the sun, and almost impossible ot get in images.<br />This one with Translucent G10 inlay over a blind pin and detail caving as well.<br />A very special knife!<br /><br />Both are headed to <a href="https://www.eatingtools.com/" target="_blank">Eatingtools.com</a> in Brooklyn<br /><br />I hope you enjoy seeing these two.<br /><br />-DON</div>
California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-59670306333178823852016-05-15T09:03:00.000-07:002016-06-10T09:09:36.599-07:00Veggie Cleavers To Date<div class="separator" style="clear: both; text-align: center;">
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<b><a href="http://www.californiacustomknives.com/blog/2016/5/15/veggie-cleavers-to-date" target="_blank">Please Visit HERE</a></b></h2>
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for a more detailed and expanded post about all the veggie knives I have made to date.</div>
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Greetings All,<br />
I was finishing up a veggie cleaver recently, and got
to thinking that, in 10-years of making, I have not made that many of
them,<br />
AND<br />
thought I'd like to share with you the few I have made thus far....<br />
.....there are already more on the horizon<br />
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_______________<br />
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Most recent listed first, oldest last.<br />
<br />
About
mid way, I had a fellow chef Henry, ask me to create a veggie cleaver
for him that was weighted more like a main working knife.<br />
I thought this was a good idea, and forged him one out of some thick W2.<br />
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Different than the traditional Japanese Nakiri,<br />
I now create my veggie cleavers with more blade-weight than most you see out there.<br />
It's a good idea, considering that many of the types of veggies you generally use cleavers on,<br />
such as cabbages, carrots, fennel,etc...can tend to be fairly robust, and the heavier blade is a positive in my opinion.<br />
<br />
________________<br />
<br />
This
latest one, and first up, I am really proud of. It is a presentation
piece, going to a local chef, custom ordered for him by the owners of
the <a href="http://www.casshousecayucos.com/grill" target="_blank">Cass House Grill</a> in Cauycos California.<br />
The images really do not do this one justice, and I hope you enjoy seeing it.<br />
<br />
Thanks for taking a look.<br />
<br />
And enjoy.<br />
<br />
-DONCalifornia Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-59642381986635173902016-04-04T09:39:00.001-07:002016-04-04T09:40:07.343-07:00Introducing The Utility Chef<div style="text-align: left;">
<b><span style="font-size: 15px;">The Utility Chef is an expanded version of a
knife I designed for a client a few years ago. </span></b></div>
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<b><span style="font-size: 15px;">I liked the blade style
and pattern, and thought it would be a cool daily use knife with a wider
blade to create knuckle clearance over the cutting board.<br />
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In a style very much akin to the Japanese boning knife called
Honesuki, It certainly has some of that flair, with it's narrow tip and
wide heel. My version of this style of knife is a bit lighter and has a
thinner blade that a traditional Honesuki.<br />
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The one with the Green and Black motif is a single bevel blade, the
first of which I have ever created, and I think it will be a fantastic
performer for the right handed chef/cook.<br />
The one in the Mango wood with the Blackwood inlay is more
traditional in terms if what this model has to offer. Seemingly simple,
but with a clean and sweet look, this one is a perfect example of this
model.<br />
These are both a fantastic size for daily use at 12-12.5" OAL with
blades that are 6.75" to the front of the handle. The Utility chef blade
is 1 & 5/8" wide compared to the 1 & 3/8" width of the normal
utility of this same blade style.</span></b></div>
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<b><span style="font-size: 15px;">The Utility Chef can come with the Tribal Wrap or not. I prefer them with the tribal wrap because they not only look amazing, but have that grip right where you want it.....but for those who prefer a cleaner look, they can come with a more simple handle as well.....as seen below in the one with the Mango wood handle.</span></b></div>
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<b><span style="font-size: 15px;">All of the Utility Chef Knives featured below are created in stock reduction 52100 carbon tool steel blades, heat treated to RC 59-60 and have been triple tempered with cryogenic treatment for optimal performances. Each of them also feature a forced patina-mustard finish; this helps protect the blade from highly acidic foods at the outset of using the knife, and also looks great on this model.<br />
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I hope you enjoy seeing these two and expect to be seeing more of them in the near future.</span></b></div>
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<b><span style="font-size: 15px;">Blessings of Health and Goodness to You All</span></b></div>
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<b><span style="font-size: 15px;">-DON:) </span></b></div>
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<b><span style="font-size: 15px;">Below are a few examples of recent work. </span></b></div>
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<b><span style="font-size: 15px;">These first two are currently <a href="http://www.californiacustomknives.com/shop/" target="_blank">Available in my Main Website Shop.</a></span></b></div>
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<b><span style="font-size: 15px;">The Second two are currently <a href="https://www.eatingtools.com/kitchen-knives/193-tribal-chef-ultralight.html" target="_blank">Available at EatingTools.Com</a></span></b></div>
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<b><span style="font-size: 15px;">Thanks for taking a look.</span></b></div>
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com4tag:blogger.com,1999:blog-4374557603576442775.post-4640667045552599952016-03-28T16:09:00.001-07:002016-03-28T16:09:14.205-07:00Alsace Style Handled Knives in the Modern Realm.... Greetings Everybody,<br />
<br />
I have been working on this project and will continue to for some time. <br />
It is taking time, as detailed information about these knives is
somewhat difficult to find, because they were often created by
illiterate smiths in very small shops..<br />
I really wanted my version of these knives to be interesting and modern,
yet faithful to the overall aesthetic and feel of the originals.<br />
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This style handle dates most likely to sometime in the early 20th Century France.<br />
Knives of similar design can be found in French paintings dating back to the Middle Ages in the Alsace region of France. <br />
And more often than not were seen on butcher knives of various sizes, but with similar blade styles throughout.<br />
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I created one fancy utility I called French Flower Utility two years ago, and now have finished these three. <br />
The top knife is going to a donation for an outdoors school in my area called <a href="http://www.outsidenow.org/" target="_blank">Outside Now</a>. <br />
The French version and bottom Utility are <a href="http://www.californiacustomknives.com/shop/" target="_blank">available now on my website</a> for anyone interested.<br />
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One of the main things I wanted to do with this style handle, was to see how it would adapt to a French Knife Blade Pattern. <br />
I did this on the middle knife and it really is a sweet-one! I have two
more on the bench one of which will be finished in the next few weeks.<br />
<br />
It's interesting, because this style handle was a very simple slot
construction done mostly by simple smiths starting in the early part of
the 20th century in Alcase France.<br />
....and as I can do so well, I have figured out how to make it more
challenging, by creating these with a stick tang configuration with the
front part of the blade actually registering into the handle. <br />
The originals were in a way registered…so this too remains somewhat faithful to this old design.<br />
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One of the choices was to create these in modern materials for the most
part, and yet, still remaining faithful to the three pin <br />
(would have been three birds-eye rivets, or washer with peened pins over
them in the past) and registering the entire choil-area into the
handle.<br />
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I hope you enjoy seeing these new ones and at the end of the post the one I did two years ago. <br />
More will certainly be made, and some adaptations to blade styles will emerge.<br />
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Thanks for looking and Enjoy the images.<br />
<br />
-DON<img alt="" border="0" class="inlineimg" src="http://www.usualsuspect.net/forums/images/smilies/smile.gif" title="Smile" /> <br />
<br />
<br />
Top Knife in Koa and 1095 Koa was a gift to to me from USN Member
Knifemaker Matthew Gregory...so it's cool to pass this energy along in
this donation knife!<br />
Middle is Very Rare Westinghouse Burgundy & Ivory Micarta, blade is 1095<br />
Bottom is some 1990's International Paper company Brown paper
Micarta,....and though not that pretty, it's some super tough material,
blade is 1095.<br />
<br />
In the image of the two smaller knives is posed a knife marked "Paul Bocuse" <br />
and it's a stainless steel bladed version of this old design created in Japan sometime in the 1980's I believe.<br />
This was one the knife that inspired these smaller ones to be created.<br />
<br />
BUT...It all started two years ago with this a 1940's Sabatier version I scored....<br />
.....so clearly I am not the only one who decided to recreate these old handle patterns in modern-times....<br />
and the resulting knife I did in 2014<br />
.....is one in Westinghouse and W2, fine hand engraved flower and fine silver inlay.<br />
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-32247433669836745882016-03-04T14:56:00.000-08:002016-03-04T14:56:26.380-08:00Two Journeys to Arizona To Start off 2016<div class="separator" style="clear: both; text-align: center;">
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<b>January 4th-18th * February 25th-29th</b></div>
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<span style="font-weight: normal;">Greetings Everybody!</span></h2>
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<br /></div>
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<b>Because of the nature of this post, being more comprehensive than I would have expected, I have created it more complete documentation of these two trips that I took on the first part of January, and then again in late February, and placed them on the Blog of my main website.</b></div>
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<b><br /></b></div>
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<b>I invite you to click the link below, go there to read and see the images I took on both trips, hear and watch the sound-clips and videos that were taken along the way. </b></div>
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<b>This truly was a fantastic way to start off my year this year.</b></div>
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<b>I hope you enjoy the journey. -DON:)</b></div>
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<h2>
<b><a href="http://www.californiacustomknives.com/blog/" target="_blank">LINK TO THE JOURNEY</a> </b></h2>
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-46183037871488591892016-02-15T09:47:00.000-08:002016-02-15T09:49:23.796-08:00Three for February 2016<b>Greetings Everybody,<br />
<br />
Getting into the flow again, getting some knives done & shipped out to customers.<br />
<br />
<b>The top Camp/Kitchen FTTU is for a new member to the USN.</b><br />
This one is CPM154 with rustic flats and Stabilized & Dyed Maple
with Antique Ivory Inlay and some grippy carving right where it counts.<br />
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<b>Joey came by the studio with his lovely wife Charmaine, to surprise
her & buy her a knife....pretty risky to say the least, as she had
no idea why they were stopping-by.<br />
She looked at knives, and as wife's cas at times feel..... why spend the $...<br />
......mostly because she did not see what she wanted, but liked different parts of different knives.<br />
<br />
THEN, the reality of custom-made came in, and she asked: <br />
"Can you make that knife, like this, with a purple handle on it?".... I said "It would be my pleasure."<br />
<br />
AND Ultimately....<br />
<br />
<u>The best part was, meeting them both and feeling like they are family
pretty-much within the first few moments of getting to know one
another.</u><br />
</b><br />
<span style="color: green;"><span style="font-size: small;"><b>Again, the USN unites like-minded souls, around knives, friendship and life!</b></span></span><br />
<br />
Next is a sweet version of my Classic European French Knife, the first on in CPM154. <br />
Exhibiting Antique Ivory Micarta handles with Rare Westinghouse Blue Inlay and detail carving.<br />
this one going out to s customer for his brother...I think.......oddly
enough, someone with the same nickname as I had in high school.....<br />
.......just try dragging that one out of me....<br />
.............it'll take plenty of Cove Drinks at The Gathering to do that!<br />
<br />
<b><u>AND last but totally not least</u>,</b><br />
is one of my Personal Chef Models, with a slightly shorter blade by about .25"<br />
Simply a Very cool knife, and <a href="http://www.californiacustomknives.com/shop/compact-personal-chef" target="_blank">Now Available on CCK Website.</a><br />
<br />
This too, is the first of the Personal Chef models to be offered in CPM154, <br />
and the special-part is that:<br />
* This one is dressed in some very rare, and seldom seen Burgundy and Ivory Westinghouse Micarta. <br />
With peened Bronze Pins and unique Mosiac pin over a blind pin, this knife just feels so totally amazing in the hand, <br />
it's sure to be someones new most favorite kitchen knife for daily cooking!<br />
OAl is just under 12" with a 6.75" blade.<br />
<br />
I hope you enjoy the images<br />
<br />
-DON:)</b><br />
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com2tag:blogger.com,1999:blog-4374557603576442775.post-35920289104317505912016-02-04T09:32:00.003-08:002016-02-04T09:38:21.012-08:00Utility Chef and Green Ultralight....3-Tribal Utility Knives for Your Kitchen <b>Greetings Everybody, </b><br />
<br />
<b>I have been enjoying creating these Tribal Wrapped Handled Knives lately.<br />
<br />
Here we have two of my "Utility Chef" models and The Green Ultralight,
being more of a Utility Slicer; I designed for a USN member last year.<br />
<br />
All three have my "Tribal Wrap" which is a 1mm woven cotton line that
has been registered into the handle and then epoxy-soaked to keep out
water or foods & to toughen-up the whole construct.<br />
All have fully hardened 52100 carbon steel blades running at an RC 59-60 with forced-patina-mustard-finish.<br />
<br />
The Utility Chef Models feature a slight variation on the style of Wa
handle I have been creating lately, and are created out of Black Curly
Olive wood and feature Antique Ivory Westinghouse inlay. These two are
headed to <a href="http://eatingtools.com/">Eatingtools.com</a> in Brooklyn.<br />
<br />
The Green Ultralight has an octagonal handle of African Blackwood, with
Stabilized and dyed Curly Maple inlay and contrasting natural and green
woven cotton line for the wrap.<br />
<br />
These are all lightweight knives for their size. The Green being an
Ultralight....meaning that i have been pushing the envelope on the
thinness of my blades over the past two years and these are the pinacle
of that, and yet, I think that you can actually go too think, but this
Green Ultralight is just about the thinnest blade i have created to
date...and is still tough and will excel in the kitchen for many
detailed slicing chores and even as a filet knife for smaller fishes.<br />
<br />
The Utility Chef models are great all round daily use knives for
creating meals in veggies or meats, just s solid go-to knife where a
larger heavier knife is not needed.<br />
<br />
All have blades with cutting edges of 6.25" and OAL's running around 12-12.25"...so not really small knives either.<br />
<br />
Thanks for looking....there will be more Tribal Utility Knives coming out soon, and <br />
>>> the Green Ultralight is now live and <a href="http://www.californiacustomknives.com/shop/green-ultralight-utility" target="_blank">available</a> on my website <img alt="" border="0" class="inlineimg" src="http://www.usualsuspect.net/forums/images/smilies/;%29.gif" title=";)" /><br />
<br />
OK, enough Gab.<br />
<br />
Enjoy the images.</b><br />
<br />
<b>Blessings of Health and Goodness to You All </b><br />
<b><br /></b>
<b>-DON:)</b><br />
<br />
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<div style="text-align: center;">
<b>A little fun with the Green Ultralight....standing-paper-cut !!! <img alt="" border="0" class="inlineimg" src="http://www.usualsuspect.net/forums/images/smilies/cool.gif" title="Cool" /></b></div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ZTR9DCSg2-c/0.jpg" src="https://www.youtube.com/embed/ZTR9DCSg2-c?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com2tag:blogger.com,1999:blog-4374557603576442775.post-57250558971488108422016-01-30T08:49:00.000-08:002016-01-30T08:52:28.278-08:00Some Press about my work in The Tribune Magazine January 29, 2015<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix39stvf28MIW2j7YTOd1JExG_MxnmtUrL9wZYfTU0luVdvvEAeCXq2oxle_hPf6uRpQt-xI30AxW5sjrG_1IXddiIgchyYEtpdWd429vQdTakvcf6uoNKMpxB91Hwe8iiWiK_C7KGSi0/s1600/anvil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix39stvf28MIW2j7YTOd1JExG_MxnmtUrL9wZYfTU0luVdvvEAeCXq2oxle_hPf6uRpQt-xI30AxW5sjrG_1IXddiIgchyYEtpdWd429vQdTakvcf6uoNKMpxB91Hwe8iiWiK_C7KGSi0/s400/anvil.JPG" width="400" /></a></div>
<br />
Well...I realized that I have to get back to Blogging a bit.<br />
<br />
AND<br />
<br />
I figured what better way than to share a fine bit of Press that was done about my work.<br />
<br />
I hope you enjoy seeing this article, and the video and images that are all a part of my life and work.<br />
<div style="text-align: center;">
_____________________________ </div>
<br />
<b>I was asked my Local Telegram Tribune about being featured in their online magazine....and of course I said YES <img alt="" border="0" class="CToWUd" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjHhx4L1w0OPpqeAQpnlaD8S0GBkGdFfOk7HhOfAdQj91R6PspZugL3ZaI31uagxywbbqBRIFpJg86pJHJWXNal0LuSNkWLX7I4bwvMl1s5Hpe52hL-GAPYXVrrXc09Tjy8npPlMePR_ocX-VZS4eWy5qqk4jJulQyl-nU=s0-d-e1-ft" title="Smile" /><br />
<br />
Best part is I got to meet a really nice guy names Joe who took images and shot video.<br />
<br />
And they did a nice job on the article.<br />
<br />
<a href="http://www.sanluisobispo.com/news/business/article57401588.html" target="_blank"><img alt="" border="0" class="CToWUd" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEj-GXqNnilCwpVeecgcLY-mUnPiYJGx-zatBxjU-6YIoyd-IJqEy6r53xDr4gPQMRIM8-hFl9RB9aTrYEjV6yGXf64afn6Fcfbm6finlOuU0m2yJ_tuuPrdzd9oP0fi4Z25gk3R-cAGD9HDRqoeRUDxOJ23yGQVwGlhkg=s0-d-e1-ft" title="Link" /></a><br />
<br />
Thanks for taking a look.</b><b>Just realized that you can scroll through past the video to see more images that Joe took...nice-ones too!</b><br />
<br />
<b>Blessings of Health and Goodness to you All </b><br />
<br />
<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-72165959608655662732015-07-14T23:39:00.003-07:002015-07-14T23:39:46.767-07:00Massdrop Polling for USA Made Kitchen KnivesI have been working on a few models that I am considering creating a production line out of. Currently I have the Paring knives in production and thought these are pretty much still hand made knives, I will be shooting for a better price-point than some of the full customs with Hamon lines as in these images of the New Utility Paring Knife.<br />
The FTTU Full Tang Tribal Utility is a newly created design, Born out of the Tribal Utility knife that you can find in earlier posts, it is a sweet knife for daily use in any kitchen, and would make a fantastic line-knife for professional kitchen work as well.<br />
The Personal Chef is a creation that started life as a knife i made for myself some years ago. It gained in popularity among my visiting chef and avid cook friends who worked in my kitchen.....so I figured I would make it part of my line-up. Currently the thoughts on this knife are to make it our of 52100 carbon steel, but there may be a split on the number of pieces produced, some being in AEBL (13c26) stainless steel.<br />
<br />
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<br />
<br />
<div style="text-align: center;">
These are the prototypes, hand made versions of the knives I plan on
creating in CMP-154 stainless steel. Slight variations on these will be
that the pins and inlay will all be matching brown micarta, the handle
material you see here is Antique Paper Micarta which will be the
material of choice for the run of 50-pieces. </div>
<div style="text-align: center;">
The blades are 4" in length
of cutting edge, and will be hollow-ground on the run of 50, the Overall Length is Just shy of 9" - giving
plenty of handle for control and making this a wonderful little knife
that will be handy in any kitchen.</div>
<div style="text-align: center;">
These knives will
essentially be hand made knives but will use some machines to accomplish
the simple task of creating the actual outline of the knife, the rest
is all hand ground and shaped, finished and sharpened.</div>
<div style="text-align: center;">
<strong>Currently polling these for pre-order of a limited edition of 50-Knives in CPM-154</strong></div>
<div style="text-align: center;">
<strong><br /></strong></div>
<div style="text-align: center;">
<strong> </strong><strong></strong><strong>Projected costs are still being worked out, but these are looking to be somewhere in the range of $285-310ea.</strong></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<strong>These are currently in production now, and are </strong></div>
<div style="text-align: center;">
<strong>Expected to be available: Fall 2015.</strong></div>
<div style="text-align: center;">
<strong></strong><strong><br /></strong></div>
<div style="text-align: center;">
<br /></div>
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<h3 class="separator" style="clear: both; text-align: center;">
</h3>
<h3 class="separator" style="clear: both; text-align: center;">
FTTU > Full Tang tribal Utility </h3>
<div style="text-align: center;">
These are the prototypes, hand made versions of the knives I plan on
creating in CMP-154 stainless steel or possibly CTS-XHP. Slight
variations on these will be that the pins and inlay will all be matching
brown micarta, the handle material you see here is Antique Paper
Micarta which will be the material of choice for the run of 50-pieces. </div>
<div style="text-align: center;">
The blades are 5.25" in length of cutting edge and the Overall Length is
Just shy of 10.25" - giving plenty of handle for control and making
this a wonderful little knife that will be handy in any kitchen.</div>
<div style="text-align: center;">
The
run of 50-knives will essentially be hand made knives but will use some
machines to accomplish the simple task of creating the actual outline
of the knife, the rest is all hand ground and shaped, finished and
sharpened.</div>
<div style="text-align: center;">
This is a knife that will fast become your favorite in
the kitchen! The perfect knife for daily meal-prep. and a super sweet
size for making small meals, detail tasks, or taking along for a picnic
or camp-outing.</div>
<div style="text-align: center;">
<strong>Currently polling these for pre-order of a limited edition of 50-Knives in CTS-XHP or CPM-154. </strong><br /><strong>Projected costs are still being worked out, but these are looking to be somewhere in the range of $475-525ea.</strong></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
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<h3 style="text-align: center;">
<strong>Personal Chef</strong></h3>
<div style="text-align: center;">
This is one of the prototypes, hand made version of an excellent
medium-full size kitchen knife. </div>
<div style="text-align: center;">
The plan is to create a imited edition of 25 of these in 52100 carbon tool
steel and 25 in AEBL (13c26) Stainless Steel as pictured. </div>
<div style="text-align: center;">
Slight variations on
these knives will be that the pins and inlay will all be matching brown
micarta, the handle material you see here is Antique Paper Micarta which
will be the material of choice for the run of 50-pieces. There will be no carving on the handles as seen either, but this may be an option of occur on a few in each edition. </div>
<div style="text-align: center;">
The blades are
7.25" in length of cutting edge and the Overall Length of
12.25". this will be that perfect main knife in any kitchen.</div>
<div style="text-align: center;">
The run of
50-knives will essentially be hand made knives but will use some
machines to accomplish the simple task of creating the actual outline of
the knife, the rest is all hand ground and shaped, finished and
sharpened.</div>
<div style="text-align: center;">
<strong>Currently polling these for pre-order of a
limited edition of 25-Knives in 52100 Carbon Steel, and 25 in AEBL (13c26)
Stainless Steel. Projected costs are still being worked out, but these are looking to be somewhere in the range of $700-800ea.</strong></div>
<div style="text-align: center;">
<br /></div>
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com2tag:blogger.com,1999:blog-4374557603576442775.post-7281457705559267332015-05-28T11:10:00.001-07:002015-06-01T20:26:20.304-07:005 For BLADE Show Atlanta 2015Greetings All,<br />
I am so grateful for good friend and purveyor of my knives Duane Weikum of <a href="http://www.edcknives.com/" target="_blank">EDC Knives</a> for offering my work at this years <a href="http://www.bladeshow.com/index.php" target="_blank">BLADE Show Atlanta</a>. I will be there this year, but may not be at the table at all times:) See you All there!<br />
<br />
<div style="text-align: center;">
<b>You can visit and purchase any of these knives at table 16C at this years show.</b></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<u>Top to Bottom are:</u> </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1. A Wonderful EDC Wharny, created out of 1095 with a fine Hamon and polished details & dressed in Vintage Turquoise and Black Micarta with stainless pins and lanyard-liner. This knife come with a custom Kydex Sheath.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. A Sweet EDC Hunter, created out of 1095 with a fine Hamon and polished details & dressed in green linen Micarta, with Peened bronze pins and stainless lanyard liner. This knife come with a custom Kydex Sheath.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. One of my new <a href="http://californiacustomknives.blogspot.com/2015/02/introducing-bug-out-camp-knife.html" target="_blank">Bug-Out-Camp</a> knives with polished blade and details. This knife come with a custom Kydex Sheath.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4. A very sweet Tribal French knife, forged out of 52100 and heat treated for optimal performance. this one with a mortised handle construct of Antique Ivory Micarta with matching inlay at the end of the handle and rosin-impregnated woven cotton line. Just finished this one yesterday and it is AWESOME! Comes with one of my <a href="http://i12.photobucket.com/albums/a221/andradeartworks/trademarkslipsheath_zpsjvr7iqd0.jpg" target="_blank">trademark slip sheaths</a>.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
5. Last but not least is one of my New Paring/Utility Models dressed in Antique Ivory Micarta with rare Westinghouse Ivorite inlay over a blind pin, and two more peened bronze pins.</div>
<div style="text-align: left;">
Comes with one of my <a href="http://i12.photobucket.com/albums/a221/andradeartworks/trademarkslipsheath_zpsjvr7iqd0.jpg" target="_blank">trademark slip sheaths</a>.</div>
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-76870132121029391952015-04-27T20:24:00.000-07:002015-04-27T20:24:02.691-07:00Two Camp Cleavers Underway<div class="separator" style="clear: both; text-align: center;">
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Sitting
here in their freshly forged state, descaled and ready for some light
stock-reduction and sub-critical thermal-cycles. Stay Tuned as I will be
posting more images of the process on these two.</div>
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I have only made one other like these, and am excited to be making these
two now! These are perfect compact Camp Knives for general camp tasks,
when a large knife is not needed.</div>
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-82434714676669344902015-03-20T14:53:00.004-07:002015-03-27T22:22:50.016-07:00Seeking PerfectionGreetings Everybody, <br />
<br />
Well, I thought I would title this Post in this way because of the time and experience it takes to get Exactly what one is after in the realms of the <a href="http://en.wikipedia.org/wiki/Differential_heat_treatment" target="_blank">Differential Heat Treatment</a>.<br />
<br />
As many of you who have been following my work know, it is quite common to see knives with blades that have different tonal changes on them, some in patterns, some straight, some in between. This is generally termed as being differentially heat treated. Other names used are, <a href="http://en.wikipedia.org/wiki/Hamon_%28swordsmithing%29" target="_blank">Hamon</a><br />
(meaning "Blade Pattern" in Japanese) and there are many many styles of Hamon.<br />
<br />
What most people do not know, is that shooting for a perfectly defined hamon, or even getting a beautifully defined straight quench right where you would like it, with the exact look you are after, can be quite challenging. This is why you mostly see lots of satin finished knives (especially chef knives) with no etched surfaces.....it's just easier to harden the whole blade. AND is easier to finish too. nothing to really develop, polish, reveal, or fuss-over.<br />
<br />
I recently finished a knife that I am very proud of and wanted to share it with you All.<br />
This is a seemingly simple knife but it really has character.<br />
Character you might ask, what's so special?<br />
<br />
For-One: The position and depth of the quench line is very nice on this particular blade.<br />
Of course it could be deeper (higher to the spine) resulting on more hard-zone, but in terms of aesthetics, I like how the quench-line lays half way between the <a href="http://echefknife.com/images/promo/knifeanatomy.jpg" target="_blank">machi</a> and the <a href="http://echefknife.com/images/promo/knifeanatomy.jpg" target="_blank">heel</a>, and flows so gracefully right where the <a href="http://echefknife.com/images/promo/knifeanatomy.jpg" target="_blank">kissaki</a> make it's transition to the spine.<br />
Also: The definition is very crisp, and the little bit of secondary plunge as the second ticked during the hardening stage, resulted in a bit of what my Mentor Tai Goo calls "Rainbow Quench".<br />
Resulting in what In think is one of the most beautiful blades I have made to date.<br />
<br />
This particular model is based on my <a href="http://californiacustomknives.blogspot.com/2015/03/some-beauties-heading-to-eatingtoolscom.html" target="_blank">Personal Chef Model</a>, in a stick-tang configuration and with a rustic forged finish, with polished bevels and details for a striking contrast.<br />
<br />
The Steel is 1095. The blade is 7.25" of cutting edge and the OAL is 13" The handle is African Blackwood with Antique Ivory Micarta inlay and mosaic pin.<br />
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<br />
I also attached a few process images of another knife I am extremely proud of that illustrates the Hamon Process in just a few images.<br />
#1 the final part of the clay application.<br />
#2 the initial trial etch.<br />
#3 the finished knife.<br />
Trust me, it's not as simple as 1,2,3 either!<br />
For more information on the knife you see directly above: <a href="http://californiacustomknives.blogspot.com/2014/09/a-recreation-of-classic-french-utility.html" target="_blank">VISIT THIS POST</a><br />
<br />
I was very happy with in terms of getting the definition of the Hamon just as I wished.<br />
It seems as though I got about 90% of what I was after in terms of how I applied the clay on this one!<br />
<br />
It's just not one of those things that happens in a perfectionistic way, but it is driven by perfectionism and fueled by some degree of program, related to how the clay is applied.<br />
And then there is a ton of practice, experience and trial and error that fuel the passion for getting things just-so....<br />
.......because the next step is all about time and temperature.<br />
Every blade is different, every clay application slightly different,<br />
every moment in time is different etc...<br />
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<br />
Thanks for reading and I hope you enjoyed seeing these two knives that illustrate two styles of differential Heat treatments. <br />
<br />
<b>Blessings of Goodness and Health to you All </b><br />
<br />
-DON:)California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-12089863166114882762015-03-05T10:10:00.003-08:002015-03-05T10:44:50.659-08:00Some Beauties Fresh Out of the Studio: Personal Chef Model and New Paring/UtilityI have truly been enjoying this amazing Handle Material Combination.<br />
...So much-so that I would love to place it on every knife I make !!.....but then it would not be that special anymore, PLUS, this Old Westinghouse Blue Ivorite Paper Micarta is VERY VERY Rare!<br />
<br />
Matched with some nice Antique Ivory Norplex Paper Micarta, It's PURE-CLASS !!!<br />
<br />
SO<br />
<br />
Instead of using the Blue as full handle material, I am opting to use it for inlay and for full handles only on certain knives. It is a limited material and none will ever be made again! It has the quality and color saturation of fine old lapis lazuli, and I love the materials for it's beauty and toughness.<br />
<br />
Here are some of my latest knives featuring these materials on the handle.<br />
A Beautiful Full-Size Chef Knife, a Model I call the "Personal Chef" It was patterened after a knfie I made myself some years ago, and it is a great performer. Here, created out of 13c26 stainless steel with a RC-value of 60-61, it features an 8" blade and is ready for work!<br />
This knife will soon be available at <a href="http://eatingtools.com/">EatingTools.Com</a><br />
Along with two of the New Utility/Paring Model I have been creating.<br />
These little beauties are out of 1095 carbon steel with fine gunome hamon on them.<br />
<br />
I hope you enjoy seeing the images of these knives.<br />
<br />
-DON:)<br />
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Next are these really wonderful New Utility/Paring Model Creations in the same handle materials.<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-64611833735732227972015-02-28T07:31:00.002-08:002017-08-08T10:10:48.015-07:00Introducing > The Bug-Out Camp KnifeI have been thinking of some ideas for hybrid camp-chef knives lately.<br />
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Since I have been playing with some Micarta as of late, I thought I would re-tool this stick tang camper that I made originally about 2-years ago.<br />
I re-worked the blade-style a bit and am happy with the results.<br />
__________________<br />
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These knives have a camp-knife geometry, convex and yet quite fine at the edge, perfect for splitting wood for kindling with aid of a baton on the spine, and also weighty enough to do some chopping.<br />
Sharp as a razor and totally capable to prep foods with no problem. Basically looking very much like a chef knife, but with a bit more handle drop, and yet,<br />
still quite capable as that knife that you would want along if you were heading out & needing to have one knife that would take care of business.<br />
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These are forged out of 1095, featuring a mild distal taper, <br />
hammer-textured surfaces high on the bevels, and a nice swedge to the tip.<br />
These will all have Micarta Handles on them.<br />
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The top knife is more indicative of the size I will be producing these in as time goes on. <br />
With a 6.50" blade that is about 2" wide it's a nice compact camp knife.<br />
....Being a special order,<br />
the request was for African Blackwood and Antique Micarta Inlay and mosaic pin.<br />
THIS ONE > heat treated out with an amazingly sweet clay-less Hamon! Truly beautiful! <br />
I wish I could make that happen more than once in a blue-moon!<br />
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The bottom one is sort of an XL-version, one-of-a-kind, that I do not plan on producing more of unless requested.<br />
This one is about 7.50"<br />
and is featuring what will be the norm on these,<br />
straight quench, some nice Canvass Micarta, with a single mosaic pin.<br />
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Keep en eye out as I will be spinning a few of these out throughout 2015.<br />
Feel free to Email me is you want more information. <br />
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I hope you enjoy seeing these that have been created so far.<br />
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-DON<br />
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A Fancy Bug-Out Camp For Tim !</div>
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One of his images of the knife too:)</div>
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And One below with a Polished Blade...I like how this looks!</div>
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-28492890916880954122015-02-25T16:34:00.000-08:002015-03-04T16:42:01.650-08:00Five For February!OK...So This post is coming in a little late, but due to the wonderful world of computers I can time-stamp it in last months cue as I type today on March 4th;)<br />
<br />
OK I just wanted to share some shots of recent work finished.<br />
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<a href="http://www.californiacustomknives.com/available_knives.html" target="_blank">Currently Available</a> From California Custom Knives are the bottom two knives and the Middle bug-Put Camp Knife, the top two Small French Knives are headed to Brooklyn's <a href="http://eatingtools.com/">EatingTools.Com</a><br />
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I hope you enjoy seeing some of these images!<br />
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Top of the first Image are two sweet Small French Knives. There will be many more of these coming out of the CCK Studio throughout 2015. Simply, a wonderful size knife for every day meal prep, and perfect for those who shy-away from larger chef knives, prefer smaller knives, or have smaller hands...though they fit my hand very well with plenty of knuckle-clearance over the cutting board and I am 6'6"-Tall:)<br />
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In the middle is the Bug-Out Camp Knife. Please visit <a href="http://californiacustomknives.blogspot.com/2015/02/introducing-bug-out-camp-knife.html" target="_blank">THIS POST</a> to read more about it.<br />
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And finally are these two sweet Classic French Utility Models in two amazing handle materials for your consideration. Both are available right now on California Custom Knives. Each are amazingly sweet, light and strong. Perfect for daily meal prep and detail cutting tasks or picnic-outings!<br />
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I hope you enjoy the images!<br />
<br />
-DON:)<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-56899022811713419162015-02-05T08:19:00.000-08:002015-03-04T08:21:27.141-08:00A Fancy Shallot Knife !!!Certain knives just take a really long time to finish....this was one of those knives.<br />
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Why do some knives take long than others? <br />...I am not totally sure; <br />>>>but the ones that do often turn out amazing.<br /><br />And....while this may not be the finest knife I have ever made, it's right there at the top,<br />and, it is certainly the Sweetest <a href="http://californiacustomknives.blogspot.com/2011/05/shallot-knives-designed-for-chef-robert.html" target="_blank">Shallot Knife</a> I have made to date.<br /><br />This one being a "Jumbo Shallot" since it was forged out of 3/16" thick 1095lm, <br />the regular shallot is forged out of 1/8"-thick material.<br /><br />Plenty of "Firsts" on this on too:<br /><br />First Shallot with a Hamon<br />First Shallot with Round Inlay & blind-pin<br />First Shallot with Mosiac pin<br />First time Laminating Ironwood to Micarta.<br />
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OAL is 10.75"<br />Cutting edge is 6"<br />Handle is laminated Antique Micarta & Desert Ironwood w/ matching inlay & detail carving.<br />Nice Hamon on this Low Manganese 1095<br /><br />I hope you enjoy the images of this beauty. <br /><br />-DON:)<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-11475619681864520252014-11-25T11:08:00.003-08:002014-11-25T11:08:53.518-08:00Tribal Utility Knife with two-tone "tribal wrap"Fast Becoming one of my most popular models,<br />
is this exceptionally-fine example of the "Tribal Utility Knife"<br /><br />This one has a beautiful blade that is a stock-reduction creation with Hamon out of 1095 carbon steel, and features:<br />African Blackwood Handle with Purpleheart inlay and rosin impregnated <span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;">(so no moisture or food-stuffs can be absorbed)</span><br />
1mm woven natural and purple line that is rosin-impregnated and registered over a blind pin.<br /><br />This is a robust and tough knife for a little knife....that is really not all that little at: <br />11.5" OAL with a 5.5" blade. <br /><br />With room for knuckles over the cutting board on this one, <br />This wonderful might become your favorite knife in the kitchen. <br />Super-handy for daily meal-prep and very comfortable too.<br />
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I hope you enjoy seeing these images:)<br />
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-DON:)<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-80272474529552813692014-11-23T08:54:00.000-08:002014-11-23T08:54:13.144-08:00Two Beautiful Paring Knives<div class="separator" style="clear: both; text-align: center;">
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Here are two wonderful heirloom-quality Paring knives!<br />
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Each of
these knives have very fine blades, just perfect for the task at hand
in the kitchen, be it detail decorative cuts, or general utility where a
fine point and a slightly larger than a traditional paring knife size
tool is needed.<br />
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The Top knife is 9.5" Overall Length and sports a 4 & 3/16" Blade<br />
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The Bottom Knife is 9.5" Overall Length and sports a 4 & 1/8" blade<br />
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Both
knives feature blades with differential heat treatment using clay,
etched and polished surface revealing a nice hamon, and are created out
of 1095 high carbon tool steel. Each blades is hafted to a fine African
Blackwood Handle with antique micarta inlay and mosaic pin.<br />
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I hope you enjoy seeing these two new creations. Each is currently available as of this post.<br />
See on my website for pricing and shipping information:<br />
<a href="http://www.californiacustomknives.com/available_knives.html" target="_blank"> http://www.californiacustomknives.com/available_knives.html</a><br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-48642184916609640782014-10-07T19:35:00.002-07:002014-10-14T19:53:48.242-07:00A Special Knife for the California Custom Knife Show......<b><b>... with 24ct gold and fine silver plus some engraving<br /> </b></b><br />
<b><b>Well, I have been embarking on a new journey to make some heirloom chef knives.<br />
<br />
The kind of knives that not only stand the test of time, but that have
attributes that are beyond what I have ever seen on any culinary knife.</b><br />
<br />
_____________________<br />
<br />
This is a knife features some beautiful engraving with 24ct gold and Fine Silver inlay on each side of the blade. This fine work was achieved by my good friend and engraver Bill Rice of Morro Bay California. Thanks for a stunning-job Bill!<br />
<br />
The blade is forged-to-shape our of 1095LM, <br />
is dressed in a handle that is comprised of Sweet Gum-Pods impregnated in Alumilite Resin, <br />
that has been laminated the translucent G-10, add set with bronze pins.<br />
<br />
It is an exciting knife to see in person but I was able to get some ok
images of it. And I posed it with the other Sabatier re-creation I have
too, <br />
since I felt that they would look cool in an image together.<br />
<br />
I hope you enjoy seeing these knives, and please do stop-by my table at the </b><br />
<b><a href="http://californiacustomknifeshow.com/" target="_blank">California Custom Knife Show</a> to see them in person.</b><br />
<br />
<b>Looking forward to seeing you all there! </b><br />
<b><br /></b>
<b>-DON:)</b><br />
<br />
<b> </b><br />
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<b>French Pair</b></div>
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-65226034711445651282014-09-29T16:45:00.000-07:002014-09-29T16:45:36.722-07:00Two of the Most Blue-tiful-Ones Made to date! OK a silly play on words.....<br />
.....But these two knives are All-business!<br />
..........And are two of the Most Beautiful Knives I have made this year.<br />
<br />
It all started with the thought of Blue..... <br />
This after seeing some very rare Blue Ivorite Paper Micarta that I felt
was just one of the most stunning blues I had seen anywhere, ever.<br />
...I mean there is blue,....and then there is BLUE! This is that depth and quality and texture of blue.<br />
<br />
AND...I got to thinking that, I did not recall seeing many blue-handled chef knives out there in the world today.<br />
<br />
My idea was to laminate this to some translucent G-10 and include a
round inlay of the same G-10 and add some detail carving as I do on many
of my knives.<br />
<br />
Two very sweet blades forged-to-shape out of 1095LM, and applying clay
to get a Nice Differential Heat treatment and Hamon. I felt that they
came out really nice!<br />
<br />
I began the long process of creating the handles.<br />
<br />
It all seems so simple, and for some it may be, but for me it took time
and attention to get the results I was after............And I think I
got them! <img alt="" border="0" class="inlineimg" src="http://www.usualsuspect.net/forums/images/smilies/;%29.gif" title=";)" /><br />
<br />
I hope you enjoy the images of these two Blue Beauties! <br />
<br />
I will have these on my table at the <a href="http://californiacustomknifeshow.com/" target="_blank">California Custom Knife Show</a> in two weeks!<br />
<br />
And I invite you to come by and take a look at them!<br />
<br />
-DON:)<br />
<br />
P.S. I posted some process images of the making of these knives at the bottom for you to enjoy:)<br />
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California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-70773655687369998562014-09-23T20:35:00.000-07:002014-09-23T20:48:26.280-07:00Tribal Utility and Paring SetA Big Thanks to Mike C. for inspiring the creation of my very first "Tribal Paring Knife"!<br />
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Mike requested to have one made to match the "Tribal Utility Knife" that I bought, and I think the results are pretty awesome!<br />
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So..... This being a first, I had to take a some nice images of the two knives. I may actually make another set similar to these someday soon, but for now, these are it, and they will be heading out tomorrow to their new home.<br />
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This paring knife has a very keen geometry and nimble-tip, thin and flexible at the tip for detail cuts of all sorts, on-par with what I believe a traditional paring knife blade should be like. Just see the detail shots of the tip of these two beauties to see what I mean....these two are all business, but dressed for success:)<br />
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If you want more details about the sized of the Tribal Utility and to see other models of <a href="http://californiacustomknives.blogspot.com/2014/05/three-different-kitchen-utility-knife.html" target="_blank">Utility Knives</a> I have created and can create, just click on the <a href="http://californiacustomknives.blogspot.com/2014/05/three-different-kitchen-utility-knife.html" target="_blank">link</a> and read-on:)<br />
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These two are created out of 1095 high carbon tool steel and a dressed in African Blackwood with Mesquite Inlay and rosin-impregnated 1mm woven cotton line. Each has a fine differential heat treatment and resulting Hamon.<br />
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I hope you enjoy seeing these images!<br />
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-DON:)<br />
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<br />California Custom Kniveshttp://www.blogger.com/profile/06020052105984022378noreply@blogger.com0tag:blogger.com,1999:blog-4374557603576442775.post-74940528954974529912014-09-08T13:10:00.000-07:002014-09-22T11:57:02.325-07:00A Recreation of a Classic French UtilityI am So Very excited about this project!<br />
This being the first knife in a series of recreations of classic French Cutlery. <br />
<br />
This whole idea started when I was lucky enough to purchase an older Sabatier utility knife dating from the early 1940's. <br />
I got it from a good friend who knows more about classic chef knives than anyone I have ever known.<br />
He has been collecting & buying out old department store inventory-stock etc... for over 60-years. <br />
I have learned so much from him about French, German, Spanish and American Cutlery. <br />
<br />
Here in the USA there is little to no documentation about chef knife and butcher knife industry & history. Sure there are bits and pieces, but no one has ever created a solid historical-record to speak of.... (if anyone knows of such a thing, please message me the links and info)<br />
...so Ralph G. is my go-to-guy for historical information at this time, and I will pick his brain for as long as I can!<br />
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Ralph told me that, "in over 60-years of collecting, this was the first Sabatier he had seen with a pointy blade in this size and handle configuration!" So I feel honored to own such a fine knife. <br />
These knives with this old Alsastian-style handle were produced in the early part of last century. <br />
Mostly distributed in region and rarely made it into the USA, <br />
.....so as a result, not that many people have ever even seen one in person, however this style handle, if you look in old French Cook Books, is what you will see! <br />
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Hoping to be the first of Many...... <br />
......I was inspired to forge a recreation of this knife.... my version so to speak.<br />
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My thoughts are that, <br />
.....these knives are so iconic, almost no-body even remembers them.<br />
Our modern day take on Culinary-Arts in the USA is almost silly,..... and I feel is sorely-misguided by programs such as Hell's-Kitchen and Top-Chef, Beat Bobby Flay etc...<br />
Modern Fine Cutlery for the kitchen has also taken a turn for towards the mundane and Mediocre.<br />
And the majority of these knives not being made in the USA, and certainly not by hand. <br />
ALL, and I mean ALL of the classic culinary knives of the past were hand-made! Most of them forged. Once-upon-a-time in the USA, we had hundreds of cutlery companies that mostly made chef and butcher knives! People have been asking for "hand-made-American steel" again......<br />
<br />
So I figured what the heck, <br />
I'll take a chance and make some of the old style knives, <br />
the styles and patterns that have been used for a long, long time, and used hard, have proven themselves, and deserve to come to light again.<br />
AND I hope to make my versions interesting! A tribute to the "glory-days" of Culinary Arts, When no-one really had TV ...because there was no such thing! <br />
<br />
Over the next year or so. <br />
Using modern materials and embellishing these knives with engraving and non-ferrous-inlay,<br />
My plan is to do just that, re-create some beautifully embellished versions of some old French, Spanish and German Classics.<br />
<br />
This is the first of them, and if this is any indication of how things will progress.....I am very excited!<br />
<br />
I included some process images, because I was pretty stoked on how lucky I was to get a very accurate Hamon on this one, pretty-much about 95% of how the clay layed-up, which....<br />
....for any who HT this way, you know all too well, it's a bit of a change/gamble to get "exactly what you want" and certainly not a precise thing much of the time.<br />
<br />
I had this sweet piece of Old Westinghouse Micarta I chose to use.<br />
Forged the blade out of some nice W2.<br />
Spent a silly amount of time thinking........ <br />
The Handle-Fit to the tang was the best I had ever done on just about any knife! I was proud of that part on this one.<br />
You can see it is registered into the front just a bit in the shot of the spine.<br />
AND finally!<br />
I had my good Friend Bill Rice do a beautiful Engraved Flower Motif on both sides with fine silver inlay in the center.<br />
to accent the little-bit of my own simple carving around the pins.<br />
<br />
Originally I had thought of doing the whole washer & peened-pin deal like the original, but decided that not only was it needed since this was not a slotted-tang like the original knife, but a stick-tang, <br />
and since it was in Micarta, there really was almost no need for pins at all, but I wanted to remain faithful to the concept and did the little detail carvings to balance the pins aesthetically & I think it worked!<br />
<br />
The overall Length of the knife I created is 11" with a 6 & 1/8" blade<br />
<br />
I hope you enjoy seeing these process and final images of this beautiful knife! <br />
<br />
<span class="userContent"><span class="text_exposed_show">-DON:)</span></span><br />
<br />
Starting with a quick shot of the Original knife next to it's inspirational-Great-Grandpa, and a shot of the Rare Sabatier,<br />
...that actually was unused for all these years and came with it's original protective retail blade covering!.... then a few WIP shots to follow!<br />
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