Rory Conner Knives

Freya stabalised bogoak handle Damas steel blade leather sheath €415.00

 Long Vagabond stabalised bog oak handle stainless steel fittings Ats 34 blade leather sheath €275.00

Dining room carving Set Ats34 steel with African black wood handles and stainless steel fittings in walnut box €450.00

Letter opener cocobolo handle brass fittings €120.00

                       Damas steel blade stainless steel fittings cocobolo handle €235.00

Classic bowie knife sterling silver and copper fittings antique ivory and ebony handle damas steel blade hand stitched leather sheath €1200

All Hands Rigging Kit waterproof  leather sheath braided nylon stitched solid brass rivets  greased popper  beak away belt loop. Tufnol handle with integral guard, solid brass fastenings. 2mm stainless  flat ground blade traditional point. Forged stainless steel marlin shackler spike with whipping groove. Combination pliers (dinitrol treatment)safety strap

Price 85€

Long Kitchen Knife stainless steel fittings black tufnol handle ATS34 blade €190.00

KNIFE CARE      It is always a good idea to look after your knives.  If you paid good money for it, it should outlast you.

1)  Have your name and phone number etched on the blade, so that it can be easily identified if it falls into the wrong hands.  Most of my knives have a serial number which I record.

2) Keep your knife out of the sheath and somewhere dry, preferably hanging up.  The reason for keeping it out of the sheath or scabbard is that the leather often contains residue of tannic acid, which can rust the blade.

3) Keep a good edge on it,

4) After use always clean it under the tap using any washing- up liquid.   Dry and if the blade is carbon steel and oil it lightly with vegetable oil.  It is better not to immerse knives, apart from diving knives, in water for any length of time.

5) Kitchen knives should never be put in the dishwasher.  The heat can damage the cutting edge the glue and the handle material it self.   Keep them in a knife block.  Storing them in a drawer spoils the edge and can result in cut fingers if you are in a hurry. 

     Basically there are two different materials for knives, steel and ceramic.        

   Ceramic knives, usually white in colour, are cast from similar clay to  everyday porcelain and are used in kitchens. This material makes for a very rigid blade which will snap if bent too far. However, it does give a glass-hard, super-sharp cutting edge which will keep  for many years,  outlasting  any metal blade I know of.    The trade-off here is in the hardness. You cannot use this type of knife for heavy chopping of bones or wood.  It will just chip the blade, which is almost impossible to repair and destroy an expensive knife.     For sharpening, these knives would probably need returning to the manufacturer, or some kind of diamond abrasive. You should expect a ceramic knife to keep its edge for many years   

   Some manufactures have reduced manufacturing cost by making blades of ceramic-coated steel which gains the strength advantages of steel but after the paper thin  ceramic coating is worn away  you are left with a steel blade.    

    Steel knives are the most durable.  There are many types of steel but they divide into two main groups, Stainless and Non-stainless or what is known as Carbon steel.  Knives made from carbon steel tend to be cheaper but need a lot more care.