B&D Knives made in Colorado Springs
It’s a commonly known rule, not only within professional kitchens, that dull knives are dangerous. But they’re not so dangerous as sharp knives, right? Wrong.
Walk into any kitchen with a set of dull knives and you might get by for a while; eventually, however, someone will notice the dull knives you’re dragging around are not only slowing you down but hindering the overall quality of your work. As a result, you might hear the common phrase: “dull knives are dangerous, you muppet” or some variation you have heard.
Why is a dull knife more dangerous? First, you must apply more pressure to whatever it is you are doing, which might cause you to slip. Your reward is a trip to the nearest first-aid kit or a drive to the local urgent care.
What can you do? Sharpening the knife is an obvious route. Although, if these are cheap knives you can buy from any superstore, then maybe it would be a better idea to upgrade what you are using. Not only will the quality be a drastic difference, but you will see a difference in your work and mentality when in the kitchen.
For any Colorado Springs local there is an easy option when looking for places where you can upgrade your knives – Sparrow Hawk Gourmet Cookware. Allen Eppley focuses strongly on providing the best possible options when it comes to everything in his shop: spoons, pans, spatulas, glassware, bakeware, knives, you name it. In recent months Eppley has taken to stocking a brand of knives that are available in only small batches and are made right here in Colorado Springs: B&D Knives.
A Hobby to Perfect
B&D Knives was started by two locals, Allen Bach, and Mike Deignan. These two were not only trained by Nick Rossi and Brion Tomberlin, two master bladesmiths but started blade smithing as a hobby simply to make knives unique to their craft. Not so much to provide something otherworldly compared to the competition, but rather as a knife [they] would enjoy using.
Bach, a retired orthopedic surgeon, has a similar mindset to Deignan when it comes to pursuing perfection. “Mike and I do things differently, and I’m sure Mike would answer this question differently. I think one of the things that drives me when doing things like Damascus and San Mai, or something- those are great. They are challenging and fun and interesting. But what drives me is to have a simple knife, a simple carbon steel knife, and do it perfectly with no flaws – and I am still chasing that.”
Damascus is a type of steel recognizable by the watery or wavy light and dark pattern of the metal. San Mai is like Damascus in its durability but has a different construction process. San Mai steel is “Japanese in origin and aims to achieve specific goals in its composition and construction process. Its name, translated from the original Japanese, roughly comes to mean “three parts”, which is a very apt description for the makeup of these blades.”
“Chasing perfection, it’s virtually not obtainable. Or, if it is obtainable, it is in a very small space,” says Deignan, an anesthesiologist at Memorial Central Hospital. “I think the knife that I like making the most, that also frustrates me the most, is the straight-froward, intricate, knife with the bolster forged into it. It looks so simple, but it’s tough. It’s really tough, but that is the one I find the most rewarding.”
While the two cater their products specifically at Sparrow Hawk Cutlery in downtown Colorado Springs, they have only been making knives for a few short years and have been working hard to perfect several techniques.
Our Local Opinions
Perfection is a mindset everyone is looking to chase, but it is different for each person. For chefs, it is a constant goal, one they might never obtain, but it is a motivator based on their craft. It can be finding the perfect recipe, pot, pan, specific ingredient, or a knife.
A knife is a chef’s best friend and is by their side for multiple hours a day every day whether they are at home or on the line with their crew. Their knife must be able to withstand hours of abuse and give them the control and comfort they are looking for. When a chef is looking for a new knife, there are parameters they are looking for that suit their needs, which might not be the same thing another chef is looking for.
Eppley, who not only sells knives but is an avid home cook, says, “B&D knives are actually a great value. A completely handmade carbon steel Brut de Forge Chef’s knife from Al and Mike runs $199.95 while a production Kramer carbon Chef is $350.00! Being doctors before being bladesmiths, they both have great attention to detail.”
Brut de Forge Method
For those who are not up on their blade terminology, Brut de Forge refers to a forging technique that leaves the final form of the knife looking a bit rougher and non-conforming compared to other knives that go through multiple processes to reach a fit and polished product.
The Brut de Forge method is made successful by eliminating certain processes other than forging, sanding, and grinding. But their knives may be worth considering compared to other, more well-known, brands. However, make sure you educate yourself on the means to care for a carbon steel knife before purchasing one.
