Dog Boy Knives

Dog Boy Knives - artisan knives borne from a desire to create beautiful yet functional items from things that may otherwise end up in a rubbish heap. 

DBK is Richard Cooper, who is happily working his brand of creative magic in a workshop in Brompton SA. His knives can now be found not only in the kit of some of Adelaide's best chefs but also being used by some of some of the worlds best chefs around the globe. Several prominent Adelaide restaurants also use DBK steak knives. Tasting Australia commision Dogboy Knives to make knives each year as gifts to some of the chefs who participate in the event.

Each knife is hand forged from high carbon steel, mostly sourced from recycled materials like old discarded files and sawmill blades. High carbon steel is perfect for creating knives; it is easy to keep sharp and favoured by chefs for that reason.  

The different materials sourced result in the unique shape and function of each individual knife... forged by hand using traditional methods to create one-off, beautiful blades.

Handles are also crafted from recycled product - Australian hardwoods and small offcuts of more exotic timbers from local sawmills and furniture makers are fastened with brass, copper or stainless steel pins. 

Being individually hand crafted, no two knives can be exactly the same making the perfect gift to a loved one or just for yourself.

* PLEASE NOTE STOCK IS ALWAYS VARYING AND CANNOT GUARANTEE THE SHAPE OF VARIETY OF TIMBER USED FOR THE HANDLE *

CARE INSTRUCTIONS:

Dog Boy Knives are made from recycled high carbon steel, sometimes called black steel. Though different to stainless steel, it is prized by chefs for its exceptional strength and ability to stay sharp, however it will tarnish, or worse, rust if not cared for. 

Hand wash in warm (not hot) water immediately after use and dry thoroughly, especially if you cut acidic foods such as citrus and tomatoes.

A smear of vegetable oil on the blade will protect it, and keep the handle in top condition. Lighter oils like grape seed or canola are better than olive oil. Artisan’s son wood conditioner also works well on the handle and metal conditioner on the blade, these are bees wax based conditioners and will keep the knife in good shape and are available on this website.

NEVER Ever put in the dishwasher. It will ruin not only the blade but also the timber handle.     

Many like the dull grey patina (tarnish) that black steel gets as it gives the knife character, and the patina actually helps protect the knife from rusting, and protects the food from any metallic taint. You can create a patina by coating the blade with lemon or lime juice or even vinegar for 10 minutes and then washing it off, I suggest doing this once when you first get the knife . Hand washing and drying after use is still important.

If you want to keep it shiny then “Brasso” or similar metal polishes will help the blade retain its shine and help remove the small black spots which often appear.  Rust spots may also be removed with brasso and a scotchbrite scourer, fine steel wool or even fine grit sandpaper (600 grit or finer).