Messerzeug

Hand-forged knives of the highest quality

Meersburg, Baden-Württemberg

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Jörg

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Jörg

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About Messerzeug

Sales 22
On Etsy since 2018

My way into the craft.

I started forging in the early 2000s. At that time, the blacksmith's trade, especially that of the artisanal cutlery, was almost extinct. In 2011 I made the decision to change this and to dedicate myself to this craft with full commitment. Hard work and an intensive study of metallurgy are a mandatory prerequisite for a good knife. Without a good understanding of the relevant metallurgy, it is almost impossible to consistently produce extremely high-quality knives. At the same time, pure metallurgy without experience and good technology is hardly applicable. Both must go hand in hand to produce the best knives for good prices. The knives I make are mainly cooking and utility knives. Reproductions of historical knives are also part of my products. Depending on my wishes, I even go so far as to use steel from so-called racing furnaces. These furnaces were the only method of producing steel until about 500 years ago and were only completely displaced about 200 years ago. However, the steel from these furnaces must first be cleaned and homogenized before use. This process is called refining. It is generally known as the folding of steel. Japanese blacksmiths still use this method today for some of their highest quality knives and the famous sword of the samurai, the katana. The steel used for this is called Tamahagane and is racing steel produced from iron sand in a special racing furnace (the Tatara).

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Last updated on May 19, 2022
Frequently asked questions
Can I use the knives (including the fantasy and historical knives) on a daily basis?

Yes, all my knives are designed to be used daily. This also includes the historical and fantasy knives. However, you should of course clean them after use to prevent corrosion.

Why is the wood at the transition to the blade dark in some historical knives?

With historical fishing knives, the rod was often burned into the handle to guarantee the best possible fit. Sometimes some bad luck or incense was put under control (or during a second baking process) which was melted by the hot rod and after cooling the rod connected the rod like a hot glue with the wood.With most historical knives, I proceed according to the same principle. Due to the effect of heat, the wood discoloration occurs at the transition to the blade. Sometimes some molten pitch or incense comes out and discolors the wood. This is completely natural and can only be prevented by modern methods such as bonding with 2K glue.

Care instructions

Rusting knives should be cleaned immediately after use. Usually it is enough to wipe them on a cloth (tea towel, kitchen roll or similar). For more stubborn dirt, take a damp cloth and, if necessary, running water and some detergent for the blade. Then dry the knife well.With "stainless" steel, they can handle the knife a little more carelessly. It is best not to leave it in the water to protect the wood.In addition, never put it in the dishwasher. Stainless knife steel from any manufacturer becomes dull and prone to corrosion.

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