S Davenport Knives

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I am truly blessed to be able to do what I am passionate about for a living.  Life is too short to hate what you do all day long.  If you have an idea for a custom knife, please don't hesitate to contact me.  I've made a few strange knives in the past!  Everything is done by hand, by myself, in my shop.  The only exception to that (at the current time) is stainless steel knives are outsourced for heat treating, as my kiln will only reach temperatures necessary to heat treat carbon steel.  I use Peter's Heat Treating service, as they are a top notch company with exceptional customer service.  I also make kydex sheaths by hand for hunting knives and EDC knives.  Leather is available upon request, but will likely be a commercially available product, from Texas Knife supply.  All of my knives come extremely sharp, please use with care.  In addition to a life time of free sharpening, I will also re-polish the blade for free upon request as well.  And it gets better, all of my knives come with a "Write-your-own" warranty.  Something happens, anything, I'll fix it or make it right by you, however you wish.  Like I said, I am blessed to be able to do this, and I love being able to share my work with others who enjoy using custom made cutlery.  If you have any questions or concerns about your next knife purchase, again please don't hesistate to get in touch with me.  I'll be more than happy to talk knife talk!  If you want to talk heat treating, I'll talk your ear off! 

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A quick note about carbon steel:  It will rust, but so will stainless steel!  How do you take care of a carbon blade?  Simple.....if it gets wet...dry it off.   That's all there is to it.  Moisture, if allowed to dry on the knife, will cause rust.  The more time, the deeper the rust.  You can use your carbon knife wet all day long if you like, simply wipe it dry when you're not using it.  I recommend you wipe it down immediately after use.  My wife has gotten into the good habit...as soon as the knife is thru being used, she wipes it dry.  I like to use a bit of soap and water on the kitchen knives to clean them up prior to towel dry.  Acidic foods can and will cause a patina to form on a carbon steel knife.  This is only a cosmetic issue, and does not in any way adversely affect the blade.  As a matter of fact, the more patina, the more corrosion resistant it becomes.  The patina is a highly valued aspect of carbon steel in some cultures.  The Japanese see it as a sort of "badge of honor", that the blade is used often and so well liked.  If at any time you would like to "erase" the patina, use Bar Keeper's Friend and a light scrubbing.  I recommend using mineral oil or even a product called FrogLube during knife storage.

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I do not use powered sharpening equipment, as these can quickly damage the temper if not careful.  My sharpening system is bench stones, and I use DMT and Atoma diamond plates, as well as ceramic and water stones.  There is a "zen" like feeling when putting hard steel to a sharpening stone.  Ohm.  Ohm.  Ohm.  I won't let a knife go from my shop without testing if it will split my arm hair lengthwise.  Yikes! 

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