How did I even get into knives?

Sometimes I don’t even know. It was an interesting transition in my early college life. I was stressed, not sure where I was going, bouncing around different majors every year. I wanted to be a musician, I wanted to get into chiropractics, I wanted to be a physicist – all of these weren’t for me, they were for other people. Way back when I was a kid I wanted to be a car designer – I loved the aspect of taking an idea and having it become a physical thing. That was an idea that was pushed off to the side when I started getting into “real life”.

​During college, I cooked a lot like an escape from coursework. I was at a friend’s house making chili, or curry, or something that involved a lot of onions. Well, all he had was a serrated steak knife. I don’t really want to recall that memory of trying to process through several onions with a small serrated knife but I think you can imagine what it was like. That triggered me to bring my own knife, that triggered me to learn how to sharpen, and many YouTube hours later that triggered me to somehow get the idea to make knives – as a living. It was that sudden; I wanted to drop out of school right then and there to pursue a knifemaking career. There was a compromise of course – I did machining and welding at the community college, then Materials Engineering at the University of Arizona, while making knives part-time.

I just went full-time in 2017. I have an apprentice who is a good long-time friend, I’m working on improving and expanding in every aspect. The goals are to make more knives, the best knives that I can, be a better boss, run a streamlined business, and connect with the local community as much as I can. Tucson is growing immensely as a food community – it was recognized as the first UNESCO City of Gastronomy in North America in 2015, and it’s got the closest network of food friends I have ever seen. As this city grows, I wish to grow along with it.

I also like race cars. Here’s me doing racecar things.