Chef's Knife

Bray, Lowell

"In the 1980's, I began to write about knives and knife related subjects for Blade magazine and Knife World. I continue writing today as a field editor for Blade and writer of its Your Knife Rights column and occasional contributor to Knife World. In 1990, I started making knives as a hobby. The first knives were made by the stock removal method, and I soon made my first forge and began to forge blades and attempt to make Damascus. Over the intervening years I have been fortunate enough to take classes at the American Bladesmith Society School and at John C. Campbell Folk School. In addition a number of generous knifemakers have allowed me into their shops to learn, observe, and work. Today I am a part time professional custom knifemaker. I am a Voting Member of the Knifemakers Guild, a Journeyman Smith in the American Bladesmith Society, and a voting member of Florida Knifemakers Association. Although I have made some folding knives, I primarily make fixed blade knives of almost every style. For steel, I use either 440-C or ATS-34 for stock removal blades and 52100, or Damascus for forged blades. The Damascus is of my own manufacture. I also occasionally make primitive knives from farrier's rasps. I do sometimes make knives of a style I have previously developed, but I do not have standard models."