A crop of one-of-a-kind knife makers are taking a stand against mass-produced cutlery, bringing an ancient art form into the modern-day home and kitchen. “It’s an incredible feeling to watch the knife’s character unfold as I make it,” says Moriah Cowles of Brooklyn’s Orchard Steel. For others, the nuances of wood are an essential part of the craft; Luke Snyder and David Van Wyk of the Athens, Georgia-based Bloodroot Blades use reclaimed antler, treated cherry-burl lumber and burlap sacks to create their carvers, slicers and Sujihikis.
The results can be costly — many of the bespoke pieces start at $250 — thanks to the level of artistry and time required. Cut Brooklyn’s Joel Bukiewicz makes 10 knives per week, with the help of two assistants; his large chef’s blade calls for 14 to 16 hours of labor. But professional chefs often seek out the work. Serenity Knives’ Russell Montgomery, another key player in the custom-cutlery resurgence, supplied the steak knives for Oxheart restaurant in Houston.
At home, the items possess heirloom potential. “I love the idea that you would purchase one knife with the intention of using it for the rest of your life … then, maybe passing it down to younger generations,” says Ben Edmonds of Blok Knives. And with gift-giving season fast approaching, it’s wise to get in line now. Most handmade knives come with a lifetime guarantee and are sharpened free of charge. “Love your knife and it will love you,” Edmonds says.
