Custom Chef Knife

Dallyn, Kelly

I would like to say that I can remember all the knives that I have had in my life time, but I don't. I grew up on a farm in North Eastern Alberta cutting twine, willow, packaging and whatever else that needed cutting on the farm. I always had a knife but they were never of a great quality. The first real knife that I remember was a Buck knock off from China with the brass integral handle, I used it for hunting and daily chores, but it was never a knife that held an edge very long. I think that the main reason that I started to make knives is what I call the three ""N's"". Necessity ? the need for a good knife No money ? good knives are more costly and as an apprentice machinist and millwright money was tight And the biggest reason I started to make knives is that they are: Neat ? the challenge of making a knife is something that I couldn't pass up My knife making adventures began 12 or so years ago and I presently make knives from all types of steel. I forge the knives from carbon steel, or I will make Damascus billets and then produce the knife from the billet. My Damascus building became when I met a man by the name of Bill Fiorini at the college I was teaching at in Calgary. I spent the next two summers visiting his shop in Minnesota and building steel in the morning and knives in the afternoon. I also will make knives from stainless and using the stock removal method. I have spent time in a few makers shops, asking questions and watching their methods. At the beginning of my knife career I spent time with Emile Burcharsky and recently I have been spending quite a bit of time with Thomas Haslinger.