724.812.2448
High Performance Kitchen & Hunting Knives
Our knives are all forged and hand-made from start to finish. The entire process happens right here in our shop in Vanderbilt, Pennsylvania. We do this so we can control the quality of our products from the blade to the handle, bringing our customers a cutting tool of exceptional value and quality. Our passion for home cooking and the kitchen is the driving force behind our knives. A razor sharp, quality blade has the capability to revolutionize and make your cooking experience extremely enjoyable! With hunting knives also available, our blades are rugged, sharp, and built to last a lifetime. See below for a list of our products!
5" Petty Knife
Available in 5160 High Carbon or Damascus Steel, this one of our absolute favorites in the kitchen! This little knife is extremely versatile for many forms of prep work. Chopping veggies, slicing mushrooms, and mincing garlic are all sure to be a cinch with the Petty. Meats are fine, but stay away from bones and other simliar materials. The edge is extremely hard, and stands a chance of chipping against tougher items. Stick to softer foods, and you'll be just fine!
-High Carbon or Damascus Steel
-Check out our Facebook page or Etsy Shop (SHWKnives) for current types of wood being used in the handle, it all depends on what's in stock and available!
Chef Knife
One the most recognized styles of knife of all time, the Chef will fit right in with your culinary tool repertoire. Our sharpening process produces a razor edge, and with the proper care this knife will perform to expectations in your kitchen for years to come!
-High Carbon/San Mai Blade
-Check out our Facebook page or Etsy Shop (SHWKnives) for current types of wood being used in the handle, it all depends on what's in stock and available!
*A note about "San Mai" style knives: San Mai is a process where a high carbon billet is forge welded between to steels of a milder hardness. The result is an even more durable blade that retains the edge that high carbon steel is known for, while adding durability of the softer steels with which it is coated.*
A couple care notes about our knives:
-High Carbon steel will oxidize, so be sure to wash and dry it quickly after each use. Avoid leaving it in water or wet for long periods of time.
-NEVER put your knife in the dishwasher! It will ruin the natural wood handles that we put on our knives. The detergent pulls the protective natural oils out of the wood, and leaves it vulnerable to premature decay, even in the hardest of woods.
-Avoid "pull-through" style sharpeners. the extreme hardness of the knife edge typically disagrees with this method, and will usually chip instead of hone. A whetstone used in tandem with a leather strop is our recommended method of sharpening: though it takes some learning to nail down the technique, it produces a fantastic edge!
-Lastly, avoid bones, countertops and other very hard items when cutting. The extremely hard edge of high carbon steel is more prone to chipping. It's a fixable mistake, but will take some time to re-shape your cutting edge on a whetstone or belt sharpener. Avoid it if at all possible!
From our shop to your kitchen, campsite or cabin; we hope you enjoy our knives!
springhousewelding.com 724-812-2448