All about knives, and also the best chef’s knife explainer online.Read More
The case for sharpening your own blades.Read More
Every few months on Saturday mornings, I hear this sort of irregular syncopated bell clanging outside my apartment. It sounds almost like a church bell, but it’s not. It’s the signature sound of Mike Pallotta’s knife grinding truck coming up the block.Read More
“WD40 is my magic potion,” Moriah Cowles, knife maker and owner of Orchard Steel, says as she buffs out the blade on one of her knives.
Cowles is one of just a few knife makers in Brooklyn. Her studio is on the sixth floor of a giant old building in Industry City, the gargantuan shipping and manufacturing complex in Sunset Park Brooklyn.
I went to visit her recently to watch as she put together carbon steel with wood from her family’s Vermont apple orchard (hence the brand name) to create beautiful Japanese-inspired knives. Cowles makes each one by hand, a process that takes between 8-15 hours depending on size and complexity. On the day I visited she was working on two at a time, which is her typical workflow.