Previous work…
Below you will find a selection of my previous work which will hopefully give you some inspiration and a flavour of my style.
A Damacore (RWL34 core, stainless steel damascus clad) western chef’s knife with 40,000 year old mammoth tusk and faux ivory handle.
A Damasteel (stainless steel damascus) Petty with New Zealand Abalone shell handle.
An 01 Tool Steel core with copper and damascus cladding K-Tip with red & black micarta handle.
A SF100 (stainless steel) petty knife with African Wenge handle.
A VG10 67 layer (stainless steel core with 33 layers of alternating nickel and stainless steel on either side) western chef’s knife. the handle is made from elm burl with dragon scale bolsters.
A Damasteel (stainless steel damascus) K-Tip with Elm burl handle.
A Damasteel (stainless steel damascus) K-Tip with black & red micarta handle
A Damasteel (stainless steel damascus) kiritsuke with an Australian Yarran hidden-tang Wa handle.
A Damasteel (stainless steel damascus) kiritsuke with a 6,000 year old Irish bog oak, and 40,000 year old mammoth tusk spacer, hidden-tang Wa style handle.
A large SF100 (stainless steel) western chef’s knife with a walnut burl and crazy fibre handle.
An SF100 (stainless steel) boning knife with a thuya burl handle.
A 1095 (high carbon steel) K-Tip featuring a ‘hamon’. The handle is made from 4,000 year old bog oak with brass wave bolsters.
A 1095 (high carbon steel) vegetable cleaver featuring a ‘hamon’. The handle is made from 4,000 year old bog oak with brass wave bolsters.
A Damasteel (stainless steel damascus) western chef’s knife. The handle is made from Arizona desert ironwood with faux ivory bolsters.
A 1095 (high carbon steel) field knife featuring a ‘hamon’ and a window breaker at the butt. The handle is made from black micarta and carbon fibre.
An SF100 (stainless steel) kiritsuke with 4,000 year old bog oak and brass hidden-tang Wa style handle.
A large Yu-Shoku (rainbow damascus) western chef’s knife with 6,000 year old bog oak handle.
A 1095 (high carbon steel) petty knife featuring a ‘hamon’. The handle is made from zebrano wood.
A Damasteel (stainless steel damascus) vegetable cleaver with black micarta handle.
A Damasteel (stainless steel damascus) rose pattern western chef’s knife with raindrop carbon fibre handle.
A vegetable cleaver made from SF100 (stainless steel) with 4,000 year old Irish bog oak handle.
A western style chef’s knife made from AEB-L stainless steel.
An AEB-L stainless steel western style chef’s knife. It has 6000 year old Irish bog oak scales with brass wave bolsters and G10 & brass liners/spacers.
A high carbon steel damascus field knife. This knife features Welsh Pippy Oak and was commissioned to dress deer in the field.
A ladder damascus field knife with Welsh Pippy Oak scales.
The handle features the Bourne Knives 8mm mosaic pin.
The knife is a full-tang design for strength and durability.
This is a VG10 (67 layers) stainless steel Japanese Kiritsuke with a Wa style (hidden-tang) handle made from Linden burl.
A ladder damascus field knife with Welsh Pippy Oak scales.
A Kiritsuke is designed for efficient and effective vegetable slicing.
A high carbon steel, ladder-pattern damascus Western style chef’s knife. The handle features Arizona desert ironwood and faux ivory bolsters.
This knife features brass liners/spacers which really make it ‘pop’.
The dovetail joints featured on Bourne Knives are complex to build. Each scale has 9 x pieces so a handle has 18 individual elements (21 if you include the 3 x pins).
All handles are carefully contoured so they are comfortable in a number of grips for efficient and sustained use in a kitchen.
All Bourne Knives come with my logo etched onto the blade.
A VG10 (67 layers) stainless steel Western chef’s knife. The handle is comprised of Wenge wood (sourced from reclaimed floor boards) and as all of my knives, come in a Bourne Knives wooden presentation box.
Handle contoured and hand-sanded to 2500 grit to make them super smooth and comfortable in the hand.
A 420 stainless steel Western style chef’s knife. The handle features Sapele mahogany with white/black/white liners/spacers. The knife is sitting upon its Bourne Knives wooden presentation box.
My knives are ground with a very thin geometry at the edge to make sure they are razor sharp.
A 420 stainless steel Japanese kiritsuke. The angular handle on this knife was surprisingly comfortable and featured Mexican Sandalwood.
This was a pair of knives made from 1095 high carbon steel and both featuring a ‘hamon’. The hamon (a Japanese technique) is created by applying clay to the spine of the knife during heat treat. The hamon line denotes where the hard steel (the edge) ends and the softer steel (the spine) begins. The hamon isn’t just for aesthetics. It also adds shock absorption properties to the blade.
Both knives feature Sapele mahogany handles.