Frequently Asked Questions

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What is the benefit of a hand forged knife?

First, hand forged knives are a one of a kind. They are not production knives cut or stamped from a sheet of steel where each knife is identical. They are shaped with a hammer and anvil and grinder. Secondly, if done correctly, hand forged knives will hold up to almost anything you can put them through. They will hold an edge far better than the cheaper version you can find in Walmart or on Amazon which are made overseas. Lastly, they will last a lifetime or longer. With good craftsmanship, a hand forged knife can be something that can be passed from generation to generation.

What if I am not satisfied with Mill Iron Forge?

If you are unhappy with the knife made for you, either in craftsmanship or performance under “normal” use, a replacement or repair of the knife will be issued. That will be reviewed on a case by case basis.

What type of steel is used in Mill Iron Forge knives?

I use exclusively high carbon steel in all my knives. 1084, 1095, 80crv2, 5160, and 15n20 are my go to steels at this time. They are all proven to be strong, durable, and have great edge retention.

What is considered “normal” use?

Normal use is basically using the knife for its intended purpose. If it’s a skinner, don’t try to chop down a tree with it. If it’s a chopper, don’t use it as a pry bar. And never use them as a screwdriver. Damage to a blade because of improper use is not my problem. And never run them through a dishwasher! It will ruin the handle.

What is required to care for a high carbon knife?

High carbon steel is not stainless steel. If not cared for properly the blade can and will rust. After washing with soap and water, the blade will need to be dried and then have a thin coat of oil put on it. For food safe Knives, olive oil works well. For others that won’t be used with food, 3-in-1 oil or rem oil (gun oil) work well. Wd-40 is not my first choice, but it does work. Anything that creates a barrier between the Blade and moisture. And never run them through the dishwasher! Over time some blades will develop a patina, especially mono steel blades that have a shiny finish. That is perfectly normal and adds character to the knife.