Kramer first became fascinated by sharpening when he was in his early twenties, hopping from restaurant to restaurant as a prep cook. In each kitchen, he found chefs who knew almost nothing about knives. (At many restaurants, in fact, the chefs got their knives sharpened by an old-timer who would drop by once a month to tune up knives in his van. For the next week, a lot of band-aids got used.) "These are our main tools," Kramer recalls thinking. "Why don't we know how to take care of them?"
Blood, Sweat, and Steel: My Afternoon with the Ace of Swords. “When I got this sword, it was completely covered in blood rust.” Sword maker Francis Boyd is showing me yet another weapon pulled from yet another safe in the heavily fortified workshop behind his northern California home. “You can tell it’s blood,” he says matter-of-factly, “because ordinary rust turns the grinding water brown. If it’s blood rust it bleeds, it looks like blood in the water. Even 2,000 years old, it bleeds. And it smells like a steak cooking, like cooked meat. I’ve encountered this before with Japanese swords from World War II. If there’s blood on the sword and you start polishing it, the sword bleeds. It comes with the territory.” [Via]
They were the finest European swords the day, superior to almost any other on the battlefields of the Viking Age. Made from steel no one in Europe would know how to make until the Industrial Revolution. Stronger, more flexible, almost magical in combat, engraved with the mysterious name "+ULFBERH+T" by unknown makers, these swords were the both fearsome weapons and incredibly expensive prestige possessions. Only 171 have every been identified. And no one had made one from start to finish, using only hand tools, for over 900 years. [more inside]