Horse Carbon Steel Camping Knife (Sea Glass)
Horse Carbon Steel Camping Knife (Sea Glass)
Introducing the Horse Carbon Steel Camping Knife. At Horse, we love getting into the adventure zone, and this amazing tool is the perfect side-kick. Handmade at the Horse Workshop in Brooklyn, N.Y.
Inspired by traditional Scandinavian blades of the past – the blade is 3/32 thick and will hold up to any task. A narrow Scandi Grind runs the length of the cutting edge for ease of sharpening in the field.
Hand stamped with the "Horse" logo and the origin of manufacturing, "USA", each blade is brought to a brilliant polish and meticulously honed, making for shave sharp edge.
Each knife is offered with an optional leather sheath hand stamped and made by master leather smith and Horse friend & neighbor, Will Lisak from ETWAS bags. The sheaths are just as durable and beautiful as the blade, made out of thick-cut vegetable-tanned leather and hand stamped with the HORSE logo.
Why are we making awesome knives?
Good question. At Horse Cycles we love getting outdoors, from bicycle trips in the Hudson Valley, to overnight surf trips in Montauk, N.Y., to day hikes through the Catskills.
We wanted to make a tool that would serve us as well as our customers no matter where the road takes you.
Horse loves steel.
Keeping with the tradition of working with high-grade steel and using our knowledge of metallurgy, we decided to offer a high-quality blade for camping or the kitchen. Use it, love it, have it forever.
Why this blade is Awesome!
- 52100 High Carbon Steel blade. (holds a sharper edge longer)
- G10 Handle (super durable and impact resistant)
- 6 7/8" overall length with a 3" blade, it's up to almost any task!
- Scandinavian grind for tough chopping or hacking
- Drop point design
- Hand stamped USA / HORSE
- Heat treated to 56/58 Rockwell for the perfect blend of edge retention and toughness
- Nickel lanyard hole for tethering
Made by hand, one at a time, with love and care.
BLADE CARE ANDS MAINTENANCE
High-carbon steel is an alloy that contains at least 0.8% carbon, which makes for a hard blade that provides excellent edge retention and tensile strength. The tradeoff for superior performance is that high-carbon steel is more prone to oxidation, though mindfulness and regular care will easily prevent damage to the blade.
To the casual knife user, it may seem a burden for a knife to require upkeep, as inexpensive consumer knives are almost universally made with basic stainless steel, and harder carbon steels are usually found in disposable products such as utility razors. Common stainless steels do not offer near the same blade performance as a high-carbon steel, quickly becoming dull and requiring significant effort to bring to a razor edge. High-alloy specialty steels are made that offer exceptional hardness, edge retention, and corrosion resistance, though these steels require intensive fabrication methods (driving up the price of the knife), and are much harder for the user to sharpen.
As you’ll notice, we’re not shy about supplying a knife with a hair-popping edge right out of the box, and this edge will last considerably longer than that of a stainless blade. This steel is strikingly easy to sharpen back to a wicked edge after much use, and can be done with basic tools in the field.
The primary rule of care for high-carbon is to keep the blade oiled and clean of corrosive elements. If this knife will be used for campfire cooking or sharing an apple, we recommend using food grade mineral oil and wiping the knife clean after cutting acidic foods such as fruits or onions.
With use carbon steel will interact with various acids and oils, developing a natural patina. This will darken the steel and create a thin layer of defense against oxidation. This does not make the steel stainless, but will buy you some time before rusting occurs. To some, the discoloration may appear to be a sign of neglect, but to the knowing eye the patina indicates that the knife has been serving its purpose, and has been cared for in return.
A patina can be forced onto bare steel by submerging the clean blade in an acid. Sticking the blade in an apple, orange, or potato, and leaving it to soak overnight will leave an incredible organic pattern on the knife. Vinegar is much more aggressive, and will only take a few hours to patina the blade. Soak a rag in vinegar and wrap it around the steel for mottled stripes or suspend the steel in a glass of vinegar for a flat finish. For more intentional striping, paint mustard onto the blade and wipe clean after 2-3 hours.