Learn To Forge

Tag: knife making

  • Metallic Flavor in Forged Knives: Causes and Fixes

    When I started making knives, my goal was to craft something tough and reliable, especially for outdoor uses like camping.

    I was focusing on durability and sharpness, thinking these were the only things that truly mattered.

    However, I soon discovered that a knife interacts with food in ways I hadn’t considered. I noticed a distinct metallic taste when cutting fruits and vegetables, which led me to dig deeper into understanding why this happens.

    Through trial and error, I learned what causes it and figured out how to minimize it.

    Now, I want to share what I’ve discovered, so you don’t have to struggle to find answers on your own.

    What Causes Metallic Taste in a Forged Knife?

    The Problem Starts with the Steel

    The type of steel your knife is made from can significantly influence whether it reacts with food.

    High-carbon steel is widely loved among blacksmiths. It’s easy to forge, takes an excellent edge, and holds that razor-sharpness longer than many other materials.

    However, high-carbon steel is reactive, especially when it comes into contact with acidic foods like lemons, tomatoes, or onions.

    The acids break down tiny particles on the steel surface, creating a reaction that translates into that metallic taste.

    Stainless steel, by comparison, is far more resistant to these reactions because of its added chromium content.

    While it’s not as sharp or easy to work with for some, it’s an excellent option if you’re looking for a more food-friendly material.

    Surface Finish Plays a Big Role

    A blade that isn’t finely polished or finished can also contribute to the problem.

    Rough surfaces trap microscopic debris and encourage reactions with food, especially moist or acidic ingredients.

    That’s why polished edges aren’t just about aesthetics. They directly impact how the blade interacts with your salad or fruit bowl.

    For new smiths especially, this is a common oversight. You might think a blade is “sharp enough” without realizing that an unrefined surface makes it more likely to interfere with food flavors.

    Maintenance (or the Lack of It)

    Improper maintenance can amplify the problem. If a blade isn’t cleaned properly after forging or use, it can carry residues—whether it’s the remnants of quenching oil, polishing pastes, or even a fine layer of rust. These sneak into your food and mess with the flavors.

    This issue is even more common when working with salvaged steel, like old files or springs.

    While recycling materials is incredibly rewarding, it requires extra attention to detail to ensure all old residues are removed, leaving the steel food-safe.

    How to Fix Metallic Taste in a Forged Knife

    If you’re like me, part of the joy of forging a knife is creating something that not only looks beautiful but works beautifully too.

    Here are the steps you can take to ensure your blades won’t pass on any pesky metallic flavors to your cooking.

    1. Start with the Right Steel

    If you know your knife will be used in the kitchen, consider stainless steel. While it’s trickier to forge and slightly less responsive in heat treatment, its corrosion resistance makes it a great choice for food-safe knives.

    If high-carbon steel is your preference, either for its sharpness or ease of forging, no problem! It just means you’ll need to take a bit more care during finishing and maintenance to reduce reactivity.

    2. Polish for Perfection

    A high-quality surface finish is more than just looks. A smoother blade reduces the chances of food particles or moisture clinging to the surface, which can lead to reactivity. Aim for at least a 220-grit finish, though going finer will yield even better results.

    Polishing may seem tedious, but it’s worth it. After your polishing work, clean the blade thoroughly to remove any polishing compounds or microscopic debris that could contribute to reactivity.

    3. Add a Patina for Protection

    A patina is like a shield for high-carbon steel knives. This thin layer of oxidation acts as a barrier between the reactive steel and your food, minimizing any unintended interactions. It doesn’t hurt that it also gives the blade a unique and fashionable look.

    • Use pantry items! Applying mustard or vinegar can create a controlled, artistic pattern on the blade. Spread it, wipe it off and your knife will be both functional and stunning.
    • Go bold with coffee! For a more consistent look, submerge the blade in a strong brewed coffee solution and leave it for several hours. The even patina it creates is highly effective against reactivity.

    4. Be Careful with Quenching Oils

    When quenching your blade during the forging process, the oil you use can play a subtle but significant role.

    Stick to food-safe options like canola oil or mineral oil. These will not only quench effectively but also leave no harmful residues behind.

    How to Solve It as a Kitchen Knife Owner

    If you’re maintaining a knife you bought or one you’ve made yourself, there are simple steps you can take to keep it food-friendly.

    1. Clean Your Blade After Every Use

    Don’t procrastinate when it comes to cleaning your knife. Rinse it immediately after cutting any acidic foods, like oranges, tomatoes, or pineapples. This prevents acids from lingering on the blade and increases its lifespan.

    When drying, use a clean towel and make sure there’s no moisture left behind. Even high-quality knives can corrode if they’re not properly dried.

    2. Build a Natural Patina

    If your knife is made from high-carbon steel, it’ll develop a patina naturally over time, especially if you use it for cutting mildly acidic ingredients like onions or melons.

    This natural patina not only protects the blade but also lessens reactivity without you having to do much beyond regular use.

    3. Use Food-Safe Oils

    Give your blade a little extra TLC by applying a thin coat of food-safe oil after use. Mineral oil, beeswax, or even coconut oil can create a barrier to protect your blade from moisture and rust.

    This is particularly important if you live in a humid climate or store your knives for long periods.

    4. Store It Smart

    Proper storage is a game-changer. Avoid just tossing your knife in a drawer, where it can be exposed to humidity and come into contact with other materials.

    Use a magnetic strip, knife block, or even a blade cover to keep your knives pristine.

    Learning from My Mistakes

    I’ll be honest, my first attempts at fixing the metallic flavor issue were less than perfect. I tried quick fixes and shortcuts but soon realized there wasn’t one magic answer.

    Through practice, patience, and paying attention to my tools, I eliminated the issue and even improved the functionality and longevity of my blades.

    The takeaway? Whether you’re a knife maker or someone who loves cooking, taking time to understand and address what causes metallic flavor in knives can make a world of difference.

    A well-crafted or well-maintained knife not only performs better but also keeps your food’s flavors pure and intact.

  • Is All Spring Steel Good for Knife Making? Learn from my Mistakes!

    If I’ve learned one thing after three decades of forging, it’s that not all steel is created equal. Like many of you, I was once tempted to grab any steel I could find, hammer it into shape, and hope for the best.

    I genuinely believed that every old spring held the promise of a perfect blade. But through trial, error, and more than a few broken knives, I discovered the truth. Some spring steel simply isn’t suitable for knife making.

    Today, I want to share what I’ve learned to help you avoid those same mistakes.

    Let’s explore whether spring steel is good for knife making, how to determine its quality, and how to spot trouble before you start. Part of what makes this craft so rewarding is the knowledge you gain from the process.

    What Makes Spring Steel a Tempting Choice?

    Spring steel is designed for strength and flexibility. Built to endure flexing without losing its shape, it’s tough, elastic, and often rich in carbon, all excellent qualities for knife steel. Plus, it’s practical for those of us who enjoy salvaging materials.

    You can find it in leaf springs, coil springs, and even garage door springs, often for free or at a bargain price.

    However, not all spring steel is the same. While some types are ideal for blades, others won’t perform well. Your goal is to identify the right material to avoid wasting effort.

    How to Spot Good Spring Steel for Knives

    When you come across old springs, you need to evaluate their potential. High-carbon or alloy spring steel can produce durable, sharp, and reliable knives if you know what to look for.

    1. Quality Alloy Composition

    Car leaf springs and coil springs are among the best finds for knife projects. Many of them are made with 5160 or 9260 alloy steel, which is robust and capable of holding a sharp edge. Garage door springs, which are often 1095 high-carbon steel, are also excellent for knife making.

    If you know the source of your spring steel, you’re off to a great start. Steels like 5160 are favorites among bladesmiths due to their durability and edge retention.

    2. Bright Sparks During the Test

    One way to evaluate spring steel is by conducting a spark test. When grinding steel, observe the sparks it produces. High-carbon steel creates bright, fine sparks that branch out in patterns like fireworks. If the sparks are dull or sparse, the steel may not have enough carbon to make a reliable knife.

    3. No Visible Cracks or Fractures

    Springs work hard in their lifetime, flexing under heavy loads, which can lead to stress fractures. Look closely for surface cracks, and clean the steel thoroughly before inspecting it. Rust can hide flaws that can cause issues during forging or later on.

    4. Successful Hardening Test

    Heat a small piece of steel until it’s non-magnetic, then quench it. Once cooled, try to break it with a hammer or vice. A clean, crystalline break shows that the steel can harden, a critical quality for knife making. If the piece bends or refuses to snap, it might not be the right material for blades.

    Signs That Spring Steel Might Not Be Knife-Worthy

    Not every piece of steel is worth transforming into a blade. Here are common signs that spring steel may not be suitable for knife making:

    1. Galvanized Coating

    Some springs, like those from trampolines or beds, are coated with zinc to prevent rust. This might sound like a bonus, but zinc produces toxic fumes when heated. It’s a serious health risk, making these materials unsafe for forging.

    2. Thin or Brittle Stock

    Thin or small coil springs may lack the bulk needed for forging knives. Additionally, springs that are too brittle will likely crack under the heat and pressure of forging.

    3. Unknown Composition

    Mystery steel is unpredictable. If you can’t identify the type of steel or where it came from, you’re taking a risk. Testing helps, but even then, the results may not be reliable enough for a functional blade.

    4. Signs of Severe Wear or Damage

    Deep rust, pitted surfaces, and significant cracks are all red flags. These flaws weaken the steel, making it unsuitable for knife making. No amount of cleaning or repair can save steel in poor condition.

    Creative Ways to Use Unusable Steel

    If you determine that your spring steel isn’t right for knives, you don’t have to toss it aside. Springs that fail the knife test can often be repurposed. They’re great for punches, chisels, or even decorative garden stakes. Remember, every piece of scrap metal has potential when you think creatively.

    A Final Word from the Forge

    There’s no shame in starting small or making mistakes along the way. Every failure is a learning experience. Testing, experimenting, and studying how materials behave are all fundamental parts of the forging process.

    With time, you’ll sharpen your skills and develop an instinct for identifying good materials.

    Spring steel is an affordable and versatile resource for bladesmithing, but it demands extra care and knowledge. Clean it, inspect it carefully, and test it before committing to a project.

    Whether you’re working with an old car spring or something salvaged from a scrapyard, every piece of steel holds a unique story. You just have to unlock its potential.

  • Why I Fell in Love with Knife Making

    Knife making is an art that captured my heart from the moment I forged my first blade.

    Knife making is more than just crafting a tool—it’s a journey of passion, artistry, and precision.

    There’s something uniquely compelling about turning a simple piece of steel into a functional work of art. It’s not just about shaping metal; it’s about creating an object that carries both utility and beauty, and that deeply resonates with people.

    Today, I want to share my journey with knife making, why it became my passion, and what makes it an enduring craft for me.

    Discovering Knife Making

    My fascination with knife making began early in my blacksmithing journey. As I was learning the basics of forging, making hooks and tools, I found myself drawn to the challenge of crafting a knife—a tool that combines both fine craftsmanship and practicality. It was a natural progression for me, a step that brought together all the skills I had learned and pushed me to reach new levels of precision.

    The first knife I made was far from perfect, but holding that blade in my hands for the first time, I felt an immense sense of accomplishment.

    It was rough and unrefined, but it represented progress, and that’s what mattered most. This experience sparked a passion in me that has only grown stronger over the years.

    The Craftsmanship Behind Every Knife

    Knife making is different from other forms of blacksmithing because of the level of attention to detail it requires. Each blade needs to be perfectly shaped, heat-treated, and balanced.

    Forging a knife isn’t just about heating metal and hammering it into shape—it’s a careful dance between artistry and science. The precise control of heat, the selection of the right type of steel, and the refinement of each line and curve all play a critical role in the final product.

    One of the most rewarding aspects of knife making is experimenting with different techniques. For instance, creating Damascus steel was a major turning point for me.

    The intricate patterns and the blend of strength and beauty embodied everything I loved about the craft. It wasn’t just about making a functional knife—it was about making something that told a story through its very structure.

    Memorable Projects That Shaped My Craft

    Some of my favorite projects have been those that presented unique challenges or pushed my skills in new directions. One such project was crafting a set of chef’s knives as a custom order.

    Each knife had to be sharp and perfectly balanced, but also unique in its own right. I experimented with different handle materials and blade finishes, which allowed me to explore the creative possibilities within the craft.

    Another memorable endeavor was forging a kukri, a traditional Nepalese knife with a distinctive curved blade. The kukri’s unique shape required me to rethink my approach to forging and balance. It was a challenging but incredibly fulfilling experience to see it take shape and come to life.

    These projects taught me invaluable lessons—not only in technical skills but also in patience and the pursuit of perfection. Knife making doesn’t allow shortcuts. Every stage of the process, from forging to grinding and finishing, requires dedication and focus. Rushing any step can lead to mistakes that compromise the final result.

    The Deep Connection to Knife Making

    What keeps me passionate about knife making, even after all these years, is its personal nature. A knife isn’t just a tool; it’s something people use and depend on daily.

    Whether it’s a chef’s knife in the kitchen, a hunting knife outdoors, or a utility knife for everyday tasks, each blade becomes part of someone’s life. Knowing that my craftsmanship can become such an essential part of another person’s routine is deeply rewarding.

    There is also the endless potential for creativity in knife making. Every blade is an opportunity to try something new—whether it’s a new steel blend, a different blade shape, or a unique handle material. This constant sense of discovery and the challenge of pushing my limits are what keep my love for knife making alive.

    Continuing the Journey

    Knife making has been one of the most rewarding aspects of my blacksmithing journey. It’s a craft that combines skill, creativity, and passion in a way that is deeply satisfying.

    I’m constantly learning and refining my skills, and I’m always eager to share what I’ve learned with others. If you’re curious about how I started or want to learn more about my broader journey in blacksmithing, you can read more on my About page.

    Thank you for joining me as I share my love for knife making. I hope that by sharing my journey, I can inspire others to take up the hammer and forge their own path, discovering the incredible satisfaction that comes from crafting something with your own hands.