Long blades made from 2.5mm thick, high end stainless, they must have a very sharp point and a good curve followed by a lengthy straight edge. The shape I use is influenced by my long history of salt water fishing, both at sea from a boat and wading the sand flats. It's what I want in a knife and have used extensively myself. I like a knife that is flexible but not whippy, the intention being to take a fillet by first piercing through and running the curved edge to the spine then using the straight edge to whip off the back half of the fillet. I will make handles from wood if the knife is to be used mainly in the home kitchen however strongly recommend man made materials if the knife is to be used in the field. If you want to see a general collection of my knives you can visit these pages Photo Library Page or this page Photo Library Page 2 

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