Over the past few months we’ve been doubling down on our edge creation and are enormously gratified to find that our most recent round of testing from CATRA has put us in the top 2.5% of knives they’ve tested, rated ‘Excellent’ for both initial sharpness and for durability.
This is a colossal achievement for us. To be a small group of disparate characters in rural England, making knives that are better than 97% of the others available is a source of great pride.
We achieved this score through our selection and careful treatment of an excellent steel, through carefully thinning the blade by hand and by using a carefully calibrated and monitored sharpening system. We maintain it because every single knife has your name on it from the moment it’s created – we make for people, not shelves.
The hardness of our blades (a shade over 60 HRC if you’re interested) means that we have hit the sweet spot between the ability to hold an edge and the ability to maintain it.We strongly suspect that those knives that score better than us will almost all be very hard, very brittle Japanese knives. Wonderful fresh out the box, but a nightmare to sharpen and incredibly prone to chips, dinks and cracks.
Our knives require but a light and frequent touch on a honing steel to last for a very long time without needing to be sharpened, and when they do finally need a touch-up you can either send them back to us or follow our suggested sharpening options.
Almost counter-intuitively, our strength lies in not having ties to old techniques or manufacturing baggage. At the outset we spent a huge amount of time figuring out what makes the perfect knife, and then spent the next three years getting here.
We want to make knives that transform your idea of the potentials of our craft, and to do this we allow you to place your own interpretation of beauty over the metal skeleton of what is now, objectively, one of the very finest knives in the world.