Contact us

don@donnguyenknives.com

Frequenty Asked Questions:

  • How do we purchase knives?

    • I have two main lines - the Signature Works and the Design Series. The Signature Works are complete one-off pieces, all made completely in house from the beginning, usually starting with the forging. Those are either custom ordered (custom order list is currently open, please email for inquiries), or made and posted on the newsletter for available purchase. The Design Series are our small-batch knives aimed to be more efficient and accessible.

  • What do you post on your newsletter, and how often?

    • I send a newsletter email about once or twice a month on available pieces, updates, classes, and events.

  • Do you make carbon steel knives or stainless?

    • Both! The Design Series is exclusively stainless (14C28N, which is a fantastic steel with great sharpenability properties), and the Signature Works are made in either, depending on what I want for the knife. Both carbon and modern stainless steels will sharpen up very easily and hold an edge for a long time. Carbon steel will develop a natural patina and require a little bit more care.

  • How do you take care of carbon steel?

    • Simply keep it dry when it’s not in use. Wipe it dry in-between cutting (I just keep a towel near my cutting board), rinse it also if cutting different things. When finished cutting, hand wash (don’t use the green abrasive scotchbrite), wipe it dry, and store it somewhere safe where the edge won’t come in contact with other objects. Oil if storing for long periods of time or if in very humid environments. Embrace the patina that develops.

  • How do you keep the edge sharper for longer?

    • Make sure the edge is only in contact with the cutting board and food. Don’t leave it in the sink where the edge can bang into other objects, don’t put it loosely in a drawer where the same can happen. Use a good cutting board made of wood (end-grain is best, but edge-grain can work too) or rubber; plastic, bamboo, granite, and glass will all dull edges faster.

  • How do you sharpen knives? Do you recommend learning?

    • 10000% yes, a knife is only as good as its maintenance, and knowing how to sharpen will maximize its performance. There are some easy principles to follow, I have a YouTube video here! I will have a general maintenance video soon.

  • Do you teach classes?