Crafted Knife Co.

"Which wood type would you like; A, B or C?".."yes"
"Perfect! A little bit of everything coming right up." 🤟😁

I'm getting back to being useful by making useful things. Some of those things are available now on my website. There's not many though, so you might want to have a look soon.
Comment 'things and stuff' and I'll DM you a link to the shop.
# madeinlancashire

I'm not going to be making anything for a good while. I'm recovering from a much needed wrist surgery. I did manage to finish up a small batch of knives - including the ones shown here - before going into hospital. If you'd like to buy one and help keep the workshop ticking over, they're available on the website now.
My Mrs is kindly looking after the website and social media whilst I'm on the mend so if you've got any questions please keep in mind that it might take a little longer than normal to get back to you.

I've just added a few steak knives to the website. These can still be sent out in time for Christmas if you're sharp about it. 🎄🎁☃️

Blocked once again. It seems that meta thinks cooking and eating tools are something that shouldn't be shown to people even though they're specifically mentioned as allowed in their own guidelines! 🤦🏻
They're determined to kill off the crafting community. Please leave a negative review on the Instagram page or app if you'd like them to change their awfully inconsistent application of their policies.

Now I'm not running around in the cold and rain anymore I'm going to be making items available for sale over the next few weeks. To start off with, I've listed these two on the website.
Both are Sheffield stainless steel with 8 inch blades. One has bog Oak and ash for the handle. The other has elm.
If you want to know more about either of them, just drop me a message.

Evening you marvellous bunch of humans!
I'm running the Amsterdam marathon in the middle of October. Am I fully prepared? Err, no. But that doesn't matter. I'm doing it to raise money for a bloody good cause.
A friend was tragically caught in a house fire at the end of 2022. I initially wanted to raise funds that could be put towards aiding in Jamie's recovery. When I spoke to him about this idea he selflessly requested that I raise money for Dan's fund for burns instead.
That Jamie would immediately think of trying to help others despite still going through his recovery speaks volumes about his character.
I'm hoping to raise £500 and would like to donate all money raised to Dan's fund for burns on behalf of Jamie and all those who kindly choose to donate to the fundraiser.
So here's the plan and the super easy things you can do to help:
Grab a raffle ticket...Anyone that donates £5 to the fundraiser via the justgiving link in my profile will be entered into the raffle I'm running for this knife. (Leave your name when you donate)
Spread the word...Like and comment on this post (so the algorithm makes it more visible) or share it with people who might fancy winning this knife.
I'll make the draw after the run and announce the winner on my Instagram. Anyone that donates £5 (or more) on the justgiving page will be entered (over 18s only please). I'll cover postage to the winner.
Thanks to anyone who read this far and good luck to everyone that donates. You're bloody marvellous!

This is the last knife I'm likely to have available for a good few weeks. It's listed on my website now along with a couple of others.
If you've been fancying a knife, this is your best way to grab one at the moment. All the info is listed on my site so head on over and have a mooch.

Both of these chefs knives are now finished and available on my website. There's a link in my profile. I very rarely have anything available for general sale.
The first chefs knife is made from 1095 and 15n20 high carbon steels. The blade measures approx 215mm from heel to tip, 55mm tall at the heel and has a 140mm handle made from black g10 and ash burl.
The second chefs knife has a high carbon steel core with a cladding of wrought iron. The tang is tapered and the handle is made from black g10 and elm burr with a black g10 liner. The blade is approx 203mm from heel to tip, 52mm tall at the heel and has a 130mm long handle.

Both of these chefs knives are now finished and available. I very rarely have anything available for general sale.
The first chefs knife is made from 1095 and 15n20 high carbon steels. The blade measures approx 215mm from heel to tip, 55mm tall at the heel and has a 140mm handle made from black g10 and ash burl.
The second chefs knife has a high carbon steel core with a cladding of wrought iron. The tang is tapered and the handle is made from black g10 and elm burr with a black g10 liner. The blade is approx 203mm from heel to tip, 52mm tall at the heel and has a 130mm long handle.
Please DM if you're interested in purchasing either of these.

Wrought iron over a high carbon core. Nice bit of elm burr and black g10 for the handle. This will be listed on my website at some point this week. Keep your eyes peeled.

I fired up the forge last week for the first time in months. I'm not fully back on the tools just yet but it was great to finally make something again and start to build back up to making more. My hands were covered in blisters in about ten minutes and forging this took way longer than it used to, but I'm happy with the end result. If anyone fancies this, it is available. 80crv2 carbon steel with a green micarta and ash wood handle with a domed stainless steel pin.

A set of knives that celebrates variety.
Bonus points to anyone that can name the woods.

Random pattern steel with elm burr and a smidge of copper. Some fiddly little details but it's all the better for them.

A sneaky (close up) peek at a set of knives for

was incredibly kind to invite me to take part in his 'plate up' exhibition a few years ago alongside amazingly talented craftspeople such as . I had only been making knives for a handful of years at that stage and was humbled to be invited. It was at the opening night of the exhibition that we first had a chat about working together on some knives for his new restaurant.

It's taken me a while (though not quite years 😆) to complete this set, but I'm really chuffed with how they came out. The handles are a mixture of woods; bonus points to anyone that can name all four. They also use hammered copper and moss in resin, which is a nod to the moss wall in the restaurant. The Angel at Hetton logo is subtly engraved into the ends of the handles.

If anyone grabs a photo of them in the wild, I'd love to be tagged in the photo.

Stay safe everyone and watch those fingers!

🎃 Happy Halloween 🎃

Just a few from a much larger set for that was delivered a few weeks back. By much larger, I mean 'cover the full length of their bar' larger.
This set was a real test. The physical and mental challenge of working at a grinder for hundreds of hours whilst maintaining a consistent standard is a completely different beast to making one-off pieces. Having done several large table knife sets in recent years, it's not something I take on lightly. A project of this size really has to appeal for me to take it on as it can represent a sizeable portion of my years production (I fit knife making around my family life and day job). As soon as I met the team at the White Swan I knew it was a project I wanted to take on.
I love that these will play a part in so many memorable experiences for people over the coming years. Thanks to the team at the White Swan for putting your trust in me. I hope your customers love using them as much as I loved making them.

Now this has safely arrived, I can share some photos of it. This was a really fun one to make. The brief was based around heritage materials so I went for a high carbon steel blade clad with wrought iron. It got an oak handle made from piece that came out of an old building and had a wrought iron bolster. Definitely one of those knives where it's hard to let it go.

The first knife with my updated logo. I had some very specific requirements and absolutely nailed the design. Adam did an impeccable job with the stamp (as always) too.
This knife is a reworking of an earlier prototype that I posted pictures of a few weeks back. This revision has a different resin that's slightly opaque. It also has much thicker copper so I can give it more of a whack with the ball pein when giving it some texture.

...is raising money for the children's ward of my local hospital. They need funds to give the ward a revamp and buy some really important items like reclining chairs so parents can sleep next to their children when they need love and care the most. I've been quiet about this as I've been pretty ill for the last week or so and wasn't sure if I'd recover in time. But here we go... I'm going to run more than a marathon. Off road. Up big hills in the Lake District.
I've trained hard for this run. I've run in all weathers and all terrains. and .the.hook.crafts can vouch for this. It's time to find out if this big, slow and hairy 'smith can tick ultra marathon off the bucket list. Cross everything for me! 🤞😁🤞
To donate just visit: https://www.justgiving.com/fundraising/craftedknifeco

A 6 1/2 and an 8 1/2 I bashed out a while back. Last seen hovering near the 'to grind' pile that seems to be multiplying daily. I do finish knives I promise. 🤞😆

Japanese influence with local materials. A prototype for a very exciting project. There's a couple of tiny tweaks needed but I'm looking forward to replicating this one like a mogwai eating burgers in a rain storm after midnight.

This one fought me at every step. Ash burl on 26c3 steel.

Prototypes. Which do you like more?
They share the same core blade and handle length but each has a few unique changes in profile and materials. I like to think of prototypes like a Lego kit - mixing and matching the best bits to create the final design.

Elm, resin and high carbon steel. Not quite sticky toffee pudding and ice cream or cheesy beans, but definitely right up there as combos go.

A few more photos of the set for Moor Hall restaurant.
Which restaurants are you most looking forward to visiting later this year? Which restaurants would you recommend and why?