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How we make

Every single knife we make combines the very best in aerospace manufacturing technology with meticulous hand-finishing and attention to detail

We design and make our beautifully engineered knives entirely in-house.

The outcome is a blade that truly excels in its melding of comfort, precision and geometry. To you this means a lifetime companion through every dish you prepare and slice you make.

Step 1

A thousand minutes

In a beautiful Sawmill on the edge of the forest, we have re-invented what it means to be a knifemaker. We make without compromise, and because of this every knife takes over 50 hours to bring to fruition. There are 42 clearly-defined steps in our revolutionary process, each one laser focussed on changing what it feels like to pick up and use a chef’s knife.

Step 2

Names, not numbers

From the outset of every order being entered into the ledger your knife is known by your name. It is deeply engraved on your handle from the outset, and referred to by that name throughout its journey in to your hands.

Step 3

Striving for perfection

We are obsessed with improvement. We want that first opening of the packaging and the removal of the knife to be akin to taking the sword from the stone. To achieve this we constantly re-examine our designs and our method of making. Every bespoke knife we create already has many hours of thought given to it before even the first click of the mouse sets it on the journey towards being made.

Step 4

Working at the micron scale

We don’t just use CNC milling to form our metal because it’s objectively the best method for doing so. We use it because we have created blade geometry that simply can’t be made any other way – it’s beyond even the most skilled artisan and unimaginable to mass manufacturers. What it means is a knife that cuts better, weighs less, sharpens more easily and is immediately recognisable.

Step 5

Care and attention

We are constrained only by our imagination and by what we know to be the best technique. To achieve the dizzying number of customised designs we produce each month there are times when the simplest approaches are the best, but where the outcome is achieved through dexterity and confidence.

Step 6

Old and New

Sometimes a piece of equipment was so well made that it was produced for decades and still goes strong today. While our CNC mill is of the same type used to make Formula 1 parts, our surface grinder still runs true after nearly 50 years of use across a range of British industries. It’s a workhorse that we nurture, and it rewards us with the most perfectly flat handles and crisp chines.

Step 7

Science

Achieving the correct hardness for the blade is paramount. Many knives are too soft, and those that aren’t are often too brittle. We only use 2 types of Swedish stainless steel and we probably care more about how we get them to a beautifully even 60 HRC than almost anything else.

Step 8

Small batches

Since our blades are all about concavity and inside radii, we have had to develop our own method for ensuring they come out of heat treatment free of blemishes and as straight as an arrow. The system works wonderfully but needs to be carried out with care and attention. We never harden more than six knives at a time, always work as a team and ensure that from opening the door to closing the final clamp everything is done in less than 100 seconds.

Step 9

Thinner & Thinner

We do love and appreciate our machines, but they have their limits. To thin the bottom inch of the blade we return to our eyes and our hands. The concave shape of the blade is blended expertly into a tapering convex that ends with an edge that is never more 100 microns thick.

Step 10

Corrosion Resistance

We believe passionately and resolutely that the very finest stainless steel is by far and away the best material for knife blades. Corrosion resistance prevents staining, leaves no odorous taints and ensures that when the blade is slicing through acid and salt it is not being attacked at the molecular level. To ensure no surface impurities remain we put our blades through a half-day finishing cycle to leave an even chromium-rich oxide coating.

Step 11

Surface Finishing

The final step of the blade’s creation is that of hand-polishing, grinding and brushing. This process is repeated until the knifemaker is satisfied that he has created something worthy of his name. Every knife might look subtly different, but they all look crisp, clean and clearly a Savernake.

Step 12

2000BC to tomorrow

From bog oak that is thousands of years old, to tomorrow’s recycled post-industrial composites we select every handle material with care. Notwithstanding that a beautiful bit of sustainable Mozambican Mopane will need to be looked after differently to a glossy piece of Corian, every material we use feels – according to taste – fabulous in the hand and begs to be picked up and used again and again.

Step 13

Comfort // Geometry // Precision

We have probably tweaked (and continue to tweak) our handle designs more than any other aspect of our knives. That we have ended up with a shape that is aesthetically pleasing is subservient to our aim of creating something that fits hands of all sizes and allows for hours of cutting without causing tiredness or calluses.

Step 14

Accuracy

We use programmes and machinery that are capable of incredible accuracy when used correctly. Each material we use sees subtle variations in our toolpaths and programming, but the end result is always that when the spindle dies down we put together parts that fit as neatly as the gears in a watch.

Step 15

Irreplaceable Human Touch

Our shaping process is further broken down into 16 steps, each one being carried out successfully only because the knifemaker knows intimately what steps are still to come and because – throughout and constantly – they judge the curves and forms of the handle by feel.

Step 16

Like a razor

We place a 15º bevel on our blades, which allows for the perfect balance between cutting efficacy and edge strength. Unlike many other blades with similar degrees of hardness and edge retention, our knives respond beautifully to frequent, gentle touches to a honing steel and so should need to be sharpened only very infrequently.

Step 17

Constrained only by imagination

If you can think of it then we can  engrave it. From discreet initials to your own designs and drawings, we want to create a knife that is immediately and irrevocably personal.

Step 18

Attention to detail

As the 50 hours draw to a close, the knife leaves the main workshop to come upstairs to the light afforded by the large Victorian windows overlooking the forest. Here, in a warm and comfortable area, we spend the final hour or two meticulously removing all signs of manufacture, leaving only an immaculate and deeply individual knife.

Step 19

Sustain

Our packaging is either made from recycled materials or from sustainable sources. It’s not adorned with jargon as it has only one simple task in its short life – safely transport your knife to you. And maybe to be used to keep pens in for many years to come…

Step 20

Use & Love

We believe that one of our knives can turn kitchen drudgery in to joy and make the mundane marvellous. We are fascinated by the stories our knives become part of when they leave us, and always remain available to provide advice or a quick once-over to restore it to pristine condition