In "real life" I am a professional chef and culinary consultant, with over thirty years' experience at the stove. In all these years, I have handled perhaps hundreds of knives, of varying quality and design. I believe I could be called an expert at knife handling. I have found that many a fancy, expensive knife is in fact useless, because the designer put appearance before practicality: integrated, smooth steel grips which get slippery when wet or greasy are an accident waiting to happen, as are squared-off backs which allow the knife to come to a rest with the sharp edge facing up. I have seen expensive knives shatter like glass when dropped on a tiled floor, because the steel was too hard and brittle. My knives of choice for everyday, industrial use are made by Wenger (Swibo), a set I bought in my apprenticeship days, and still use today. I have taken them around the world with me, and they still perform as good as new today. They are of a medium hardness, the grips are molded polypropylene, and they are safe and sanitary. The knives I make today, of course, are nothing like this, however I still consider practical application as much as artistic expression. My hunting, fishing, camp and kitchen knives are meant to be used, and designed to be comfortable and rugged, and yet beautiful to behold. My "art knives" (daggers and such) are primarily meant to be displayed, however they, too, are always made to the highest quality standards: blades are properly forged, hardened and tempered, tangs are always integral to the blade, never welded on after forging, and the grips are always either peened (pins driven through the tang and grip) or attached with a butt cap or pommel nut. I do not merely glue them on as is done on so many commercially made knives.
Making knives is a journey of discovery. Learning about different grades of steel, their characteristics and suitability for making knives is a science in itself; one I am only slowly beginning to understand. There are knife makers who are skilled metallurgists, and who can tell the quality of a blade by testing its hardness and tensile strength using scientific methods. I use a simple file test to verify that the blade is sufficiently hard, and I follow established heat treatment, quenching and tempering processes to arrive at the required characteristics. The only proof of my success I have is the odd broken blade. I examine the internal structure, and assess the reason for breakage.
I am an amateur knife maker. I make knives for the pure enjoyment of practising an art which allows me to utilize my skills and imagination, while challenging me to produce a perfect artefact.
As a gun collector my experience dates back to my teens. A life-long interest in history and mechanics have made this hobby a natural for me. I am intrigued by how guns are made, always impressed by the ingenuity and craftsmanship of bygone eras and artists. Finely engraved and inlaid guns, fine wood accents and accoutrements are impressive to behold and study. My extensive machine shop allows me to manufacture small parts like pins and springs to restore guns in need of a little TLC to their proper function. I visit gun shows and auctions, and occasionally purchase from private estates to refine my collection. I sell many pieces which are duplicates or which do not fit into my collection. My guns are all antique, do not require any sort of permit and are always fully functional however they are NEVER GUARANTEED TO BE SAFE TO SHOOT!
If you have any questions or comments, or if you wish to order one of my knives, you may contact me at the e-mail link below.
Two Mountains Forge
Hand Forged Custom Knives, Swords and Daggers
