About Honed Knives

Hi, I’m Alex

I run a workshop that works with metal and composite materials. We build armor and costume pieces for film, TV and entertainment, and I make custom handles for knives. Steel, edges, grinding and finishing are part of my normal workday.

Honed Knives is where I put what I know about kitchen knives: which ones are worth the money, which ones to skip, and how to keep an edge sharp at home.

Why a workshop owner writes about kitchen knives

Making a knife handle means living with the blade for a while. You notice how thick the spine is, how the tang sits, where a cheap bolster hides gaps, and how the steel behaves when you grind it. That habit of looking closely is what I bring to the reviews here.

I’m not a chef, and I won’t pretend to be one. I’m the person who looks at a knife and asks how it’s made, how long the edge will last, and whether the price makes sense.

How I write reviews

• Honest about the source. If I’ve used a knife myself, I say so and show my own photos. If I haven’t, I say that too, and the review is based on manufacturer specs and long-term owner reports, with links to where those owners talk about it.
• Every product has a downside. If I can’t find a real one, I haven’t looked hard enough.
• No hype words. You’ll get numbers, steel names and plain opinions.
• Recommendations, not guarantees. I share what I’d buy and why. The final choice is yours. See the Disclaimer.

How this site makes money

Some links on Honed Knives may be affiliate links. If you buy through them, I may earn a small commission at no extra cost to you. That money keeps the site running. It never decides what gets recommended. Details are in the Affiliate Disclosure.

Contact

Spotted a mistake, or want me to look at a knife? Write to letstalk@honedknives.com. I read everything, though I can’t promise to reply to every message.