FOR 50 YEARS
For me, knives are tools and are all about the edge. I view my knives as an investment in the future and a legacy to be passed from one generation to the next.
All cutlery and knives I create are designed and created with edge retention being the most important feature. In my experience I have found salt heat treating yields the best edge retention so I use this method on all of my knives.
Every Storch Knife is a hand-made tool of exacting workmanship. I stand behind my work and test each blade for edge geometry and edge holding ability. All knives are then meticulously sharpened according to their intended use. To create my knives I prefer to use tools of my own making. I frequently use custom made grinders, a custom hydraulic press and a one of a kind air hammer.
I view knifemaking as a lifelong learning experience. Although I studied welding, blacksmith and heat treating techniques at Olds College in 1963-1964, I am still improving upon this skill set today in my knifemaking.
As a commitment to ongoing learning among the knifemaking community, I have hosted the Northwest Canadian Knifemakers Symposium for 10 years at my shop in Mannville, Alberta.
I am dedicated to sharing my knowledge of knifemaking and teach several knifemaking classes annually. I am pleased that my son and grandson are learning my methods of knifemaking.
Articles and Testimonials about Me
Click to view
- Barry McDonald, "From Broken Saw Blades to Damascus Steel" Pipestone Flyer. 2012
Frequently Asked Questions
Q: How do I take care of a storch knife?
Q: What types of steel do you use?
Use - clean - store in a knife block for safety.
Do not clean in the dishwasher - it dulls the blade
Sharpen with stone or diamond hone (or return to Storch Knives for free sharpening)
Use caution putting knife into case - hold case by the top
Wax the wooden handles if they become "dull" or dry
Lightly oil Damascus knives
For all Damascus blades whether they are standard or stainless Damascus I only use my own hand-made billets.
Carbon steels used in my knives include the following:
O1 Tool Steel -1% carbon, can be hardened to 57-61 HRC.
5160 Spring Steel -Good for large chopping knives and swords- Excellent toughness and ductility, high tensile-yield ratio.
154CPM-RWL34 - Tough and durability with elevated hardness.Great flex and edge holding.
Q: Do you heat treat your knives?
I use a salt bath method to heat treat my steel. After proper heating the steel is quenched in either water, oil, air, or plate depending upon the alloy.
Q: I am interested in making my own knives, how do I start?
I teach classes on the following topics:
- Stock removal
- Dovetail bolster
- Single and double guard
- Leather and kydex cases
- Damascus/traditional/powder/stainless steel
- Sword making
Unless the class is an introductory lesson, students must take the prerequisite courses as detailed in the course syllabus. For more information on classes at Storch Knives visit my page on Events & Classes.