Proudly Made in the USA
At Fisher Blades, we are resolute in producing USA-made knives. We expressly do NOT use materials/components that are sourced from China. Nothing against the Chinese people – we just don’t want to support the world’s largest authoritarian government that suppresses their peoples’ natural rights and uses slave labor. The only slave labor we use is our own labor.
All Fisher Blades knife and sheath materials are USA sourced with some of our some blade steel coming from Germany. The entire production process takes place in the USA, including fasteners, scale production, sheath production, etc. Final knife build is 100% in our Missoula, Montana shop.
Steels
We use steels that we feel are optimal for the intended use of the blade. Our batch-run knives currently favor AEB-L stainless. Many of our hand-built knives use 8670, a carbon steel that is extremely tough, can be sharpened and honed to a fine edge and holds that edge well.
NOTE: Steel supply has been greatly impacted by current global supply-chain issues - even US-made steel. Some steel prices have risen dramatically and we're currently avoiding using steels that would unreasonably increase our knife prices.
Blade and Edge Grinds
A “blade grind” is the primary cross-sectional shape of a blade. There are many different historically used blades grinds, and each offers it’s own advantages/disadvantages for a given use of a blade. We use a variety of blade grinds, including full flat, v-grind, chisel grind, scandi, and full- and hybrid-convex.
An “edge grind” or “edge bevel” is the shape that forms what makes a blade sharp. We use v-edge, convex and chisel edges.
Explanation and Philosophy of knife grinds:
Although there are fairly standard terms describing the various grinds, we have found some regional and generational differences that can become confusing. The following information is to make clear what Fisher Blades means when using certain words in the description of the knives. We will concentrate on BLADE GRIND and EDGE GRIND.
The blade grind usually refers to the primary cross-sectional shape of a blade created by grinding the raw blade and is in many (but not all) cases, separate from the edge grind, which is the shape applied to the very edge of a blade.
Convex Grind: This can be a low, mid, high, or full height convex grind. What characterizes a convex grind is a continuous curve from the top of the grind to the edge. Many makers’ convex grind is actually a mildly convex grind face with a convex edge. This is a small detail but we feel it’s important to distinguish because the true convex grind is much harder to accomplish.
Convex Edge: Whereas a convex grind is one continuous curve throughout the grind a convex edge can be substituted for a V-grind.
Flat Grind: Flat grind is a full height single bevel grind face with an edge, either V-grind or Convex edge.
Saber Grind: Grind with three facets, the flat of the blade, the grind either flat or convex, and the edge grind, either V or convex.
Scandi: A true Scandi is simply a V-grind brought up to about 1/4 to 1/3 of blade height. Most Scandis today include a convex “micro bevel” which is just a slight convex on the tip of the edge rather than a continuous strain line from the top of the grind to the edge.
Scandi-vex: This is a Scandi grind that is a continuous curve to the edge instead of a flat facet to the edge.
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Additional Grind Notes from Maker John Fisher: My favorite grind is a true convex. This is the oldest grind and even the best hand sharpener will slightly convex their edge as it is impossible to hold a knife at a perfect angle. Though this is on a micro level it does become slightly convex. Machine sharpening can produce true flat facets and true V-grinds. There is much debate about the pros and cons of convex and even a valid question regarding whether a convex edge is stronger than a V-Edge. I believe it IS stronger but the real advantage to me comes from the ease in sharpening and maintaining a wickedly sharp edge. I’m a big stropper. With Convex grind or edge and stropping after each use I have found I can keep my knives sharper for much longer than V-grinds and stropping.
I’m no snob though, I understand that some are pretty much married to a V-edge and that is cool with me. Use what you know and works for you. I’ll be making all the above grinds but my personal knives are all convex.
I didn’t go over the hollow grind as I am unconvinced that its advantages outweigh its disadvantages and until I am convinced otherwise I will not be making any hollow grind knives.
/JF