Greg Bennett handcrafts beautiful knives that have practical uses.
Since he is an avid fisherman and hunter, he designs knives that perform on the job.
He explained that he never studied the correct terminology for each part of the knife, nor did he use precise patterns for the balance or weight of a knife. So, why are his knives so great?
Bennett has a natural feel for knives and an unusual talent for adding beauty.
"I remember my dad talking about steel from saw blades making good knives," he said.
In 2000 and 2001, Bennett worked in Susanville with a cousin, who raised cattle on land that had an old sawmill.
The land owners told Bennett that he could help himself to the old saw blades. Some of the blades were cut into strips and some of the smaller ones were still in rounds.
He begins making a knife by cutting a pattern out of cardboard. A pattern for a boning knife has a longer blade, designed to be flexible for cutting meat from a curved bone.
A field knife, for cleaning large animals, has a stouter and stronger blade.
He uses a torch to cut the knife blade from the saw blade.
The importance of the steel is its composition.
A good saw blade is made from tool steel, which is distinctively hard, resistant to abrasion, able to hold an edge, and resists deformation at high temperatures.
The carbon content is carefully controlled and manganese is usually kept low to prevent cracking under high temperatures.
Bennett uses L-6 grade steel, a special purpose low-alloy variety. If the steel wasn't superb, it would not withstand the tempering steps and sharpening processes that Bennett uses.
After the blade is cut, Bennett "anneals the blade in red hot coal, slowly. I work it and shape it and reharden the steel. Then I dip it in transmission fluid to harden it more."
Next he shines the blade with a sander, using 300-420 gauge sandpaper.
Color is the key to using the soldering torch in the next step.
Bennett heats the blade until the top of the blade turns from straw-yellow to plum-blue, while keeping the edge a straw color. He explained that "people talk about a knife holding its edge. What they mean is really that the edge needs to be straightened out." If the edge is properly made, a few swipes of the sharpener will straighten out the edge, but if the edge is too hard then the knife will lose the edge.
There are catalogs with pre-shaped and edged blades, but Bennett believes that using L-6 steel and his experience creates a superior product.
"The blades you buy are already hardened and tempered which are difficult things, so the blades sometimes break," he said.
Because Bennett's blades are custom made, he also has to buy brass and custom fit each knife with a bolster, which is a narrow band between the handle and blade that keeps a hand from sliding onto the blade.
The handles of the knives are made from a variety of natural products that Bennett finds when hiking or hunting.
The manzanita handle is from a burl he discovered while hiking near Turtle Rock Park.
He also looks for interesting formations, like knots, of hardwoods like maple and oak to make the knife handles.
Using a table saw, Bennett "cut(s) the wood into strips while it is still green. Then I use linseed oil to cure the wood and clamp down the strips to let them dry through the summer."
The polished wood handles shine liked granite. He has deer antler sheds that were given to him and elk antler sheds that he has found while hunting. Both types of antlers make uniquely attractive handles.
Beauty is not the most important factor to Bennett, however. He relates a hunting story, "Once I found a good brand stainless knife.
"It looked great and it felt sharp, so I took it on an elk hunt. After I got an elk, the knife would not work. I ended up cleaning the elk with my Leatherman tool."
His own knife has a 4-inch handle and 3 1⁄2 inch blade, which is comfortable for his hand and "can clean an elk, no problem," he stated. According the Bennett, he gets the most satisfaction from "taking a discarded steel saw blade and making a practical knife."
Bennett says that "all knives get dull and it is important to clean the knife after using it. Use a little oil on the blade to store it because any amount of moisture will pit the blade."
For more information about his custom knifes come to the Markleeville Open Studio Tours in October. Last year he sold out the first day, so plan to come early if you'd like one of his knives.
