I ran in to a
young man who is just starting to make knives.
For the last two years he’s hammered, removed stock, taken classes,
sharpened edges and dropped a lot of sweat on the ground. Why?
Because David Pienta wants to be a master knife maker. But the road is long and twisty and not everyone
makes it, but he’s starting. Right now
he’s working with stainless Damascus steel he hammer forges himself.
|I bought the one on the bottom|
The name of his forge? Fenic Forge.
The name derives from the chemical symbols for iron, nickel and carbon,
important elements in steel. He doesn’t
have a tang stamp yet and I urged him to.
Many of his knives are objet d’art and without a tang stamp their value
will be less. I’ve handled too many nice
knives that everyone simply shrugged and said “Beats me who made it or what it
|Bold Tiger Stripe Damascus|
We disagreed on the artistic
nature of his stainless Damascus choppers.
He thinks they are practical Choppers.
Perhaps. I think you will not see
too many Damascus knives as choppers.
Yes, I know the maker has the edge on what he thinks his knives are for,
but it is really up to the consumer.
I bought a small kitchen utility
knife, maybe seven layers of steel in an exotic burl handle. The handle has
good symmetry and the blade has nice lines for a small working knife. The small number of layers allows the differences
in steel to be bold statements. The working
edge ends with a gap between the steel blade and the handle. I like the way my finger sits in that place,
so clearly defined with no worries of sliding onto the blade.
|My kitchen utility knife|
I’m going to sharpen it bit more
and treat the handle to a good wax coating and Karen will have a special kitchen
You can find David on Instagram
The Knife Edge: One Man, So Many Knives©: Young Turk is written by knife for knifesearch.blogspot.com