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Anytown USA!!! Shop Safe at home from Small Businesses. Help us do business in this time when few sales options are available.

Dear Friends,

Hope this note finds you safe and healthy during these trying times.  As you know, small businesses are being hit especially hard during the Covid-19 crisis. Artists and makers who rely on craft shows and trade shows for orders are experiencing major sales shortfalls. I am a part of a community of over 250 makers across the USA called  Right now while you can’t go to a craft or trade show to shop with us, here is one easy thing you can do to support us. Please visit our “stores”  on   When you buy something, please use my code CUTLERYH19.  Every time someone uses the code to buy any of the over 10,000 items, will rebate my cost to do business on the site.  For every $100 spent using my unique code, will rebate me $10 up to $50. This will also help my fellow artists and makers with their sales during this difficult moment. It’s one way you can help small businesses as we weather the storm.


Fred and Tom

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No Springfield…

Gov Baker killed all meetings over 250 people. I think they were over estimating the Gun Show Attendance in Springfield. LOL So we will not be there. We will be locked in our garage making knives in quarantine as the world shuts down. If you need something let us know. Hope to be able to see you all in the Summer. Take care and stay safe.

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Corona Virus?? Shop on Line!! WW2 Projects!!

Well Wilmington Gun show was a bust. Seemed hardly anyone showed up. Maybe the Corona virus was keeping them home. We will be in Springfield next weekend at the Big E center for another gun show. We will have to see if people stay home for that one. If you are worried you can always shop online. We are in full line production right now. Here in my newest cool project restorations/re imaginings of WW2 combat classics that saw duty in the European and Pacific theaters.

Here is a 1939 German K98 Bayonet whose handle was broken off. We have re-imagined it for a customer as a cool holdout knife with a stacked birch handle.
Here is a rehandle and clean up job of a WW2 Bolo machete used by Marines in the South Pacific. It has seen plenty of use. Originally designed for clearing growth it became a favorite hand to hand weapon. It is about 1/4 inch thick and weighs a couple of pounds. Unwieldy but no doubt any way you hit someone with it lethal.
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Wilmington Gun Show This Weekend!!

We will be hanging out at the Wilmington Gun Show with lots of super cool outdoor knives. We have a bunch of high carbon, damascus and a few new super steel knives for you to check out. Here is a project I am working on currently. should have the finished product in a couple of days to show you.

1939 German Bayonet the handle is broken off of. Customer wants a cool hold out knife.
My solution is to make a stacked Birch handle that once glued and sanded will look really cool.

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1812 Sword!!

1812 Militia Saber. The owner has had it since he was a child. Found it in his basement and it has never had a handle since he has owned it. I made it a handle out of bone. Had to draw out the tang, polish the brass, and remove the rust form blade without stripping the wonderful patina. Lastly cleaned up the ragged edge so it is a functional sword again. It was not a museum quality piece or restoration but the owner now has a fine, fully functional sword that makes a nice mantle piece. He can take it to water melons or keep it for home defense.

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Do not used Shuns to open up lobsters!!

Using a Shun to open up lobsters makes Samurai Chef Baby Jesus cry. Shuns are one of the most elegant and best production knife chef knives in the world. I love them. I sharpen a lot of them and they almost always are absolutely destroyed.

The edge of a shun is super thin and super hard. as a result it can get super sharp and hold an edge very well. They cut like a razor. The wavy metal above it is a low count stainless damascus which is wrapped around the hard core of the knife edge. you can clearly see where the edge ends and the wavy metal begins. this is a process called san mai. it lets you leave the edge untempered and the spine soft to give an exceptional hard edge with a flexible spine so the knife does not break. The edge is however fairly brittle so if you hit big bones or hard surfaces or in this case try cracking lobsters open this will be the result. As always use a soft cutting board, no dishwasher and stick to veggies and fish.

Once fixed they are back to their super sharp and smooth edge they should have. I think they are the most beautiful and amazing production chef knife you can get. They will last for a very long time if you just follow simple care practices.