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 SOLD

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. 

SOME USEFUL INFORMATION ON BUYING COMMERCIAL KITCHEN KNIVES

try to buy the best you can afford this generally means going for a brand name particularly if you are going to buy a set of knives

I think three knives are central, one for veg get a big one if you don’t like the look of big knives too scary go smaller and narrower.

something for dealing with raw meat boning type also can be used for carving poultry if it is long enough

small veg or peeler this will see a lot of use so get one you like I like one with a point more versatile and even if the knife is a bit blunt the point will always cut

forged knives tend to be more expensive but usually wear well and should last a life time