In 2020 — no toilet paper on the shelves, food scarcity, the world locked down — I picked up a sketchbook.
With nowhere to go and nothing but time, I started drawing knives. Culinary blades I wanted to build. Profiles I'd been turning over in my head for years but never had the time to put on paper. The Slick Six was one of those sketches. A compact, nimble 6" Santoku-influenced chef's knife designed for the cook who wants precision without bulk — the knife that earns its place in every kitchen no matter the size.
Five years later that sketch is a knife. This knife.
The blade is AEB-L stainless steel — BCB's house steel and one of the finest cutlery steels available to a custom maker. Originally developed as a razor blade steel, AEB-L brings exceptional edge retention, a fine grain structure that polishes to a frighteningly sharp edge, and enough toughness for daily kitchen demands. Heat treated to 60 HRC — hard enough to hold an edge through serious prep work, refined enough to come back fast when it needs attention.
Then there's the handle.
Black Ash Burl is one of the most visually dramatic natural handle materials available — dark, figured, and completely unique from piece to piece. This specific burl had character in spades and voids to match. Every void was filled by hand with CA glue, shaped, and finished individually. It took considerably longer than a straightforward handle. It was worth every minute. The result is a handle that tells the story of the tree it came from and the hands that finished it — something no two people will ever hold exactly the same way.
Two ¼" carbon fiber pins and one ¼" mosaic pin anchor the scales to the blade with just enough visual detail to reward a close look without competing with the burl itself.
This is a knife for the cook who is ready to care for what they own. Black Ash Burl is a natural material — it wants a little attention, a occasional wipe of food-safe oil, and a proper wash and dry after use. Give it that and it will outlast every production knife in your block.
Every dimension, every grind angle, every edge bevel was done by hand in my 80 sq ft shop in Provo, Utah. No production line. No shortcuts. One knife at a time.
Steel: AEB-L Stainless Steel
Blade length: ~6"
Blade height: ~2"
Spine thickness: 0.103"
Overall length: ~10-3/4"
Weight: ~6.20 oz
Edge: Double bevel, flat grind
Pins: (x2) ¼" Carbon Fiber + (x1) ¼" Mosaic
Handle: Black Ash Burl
Origin: Handcrafted in Provo, Utah, USA
What's included: The Slick Six, a BCB sticker, and one complimentary Spa Day sharpening service* — valid within 12 months of purchase.
*Shipping fees apply
The Spa Day is my way of making sure this knife is still performing the way it left my bench. I stand behind what I make.
Blue Collar Blades are made one at a time. This is the only one.
In 2020 — no toilet paper on the shelves, food scarcity, the world locked down — I picked up a sketchbook.
With nowhere to go and nothing but time, I started drawing knives. Culinary blades I wanted to build. Profiles I'd been turning over in my head for years but never had the time to put on paper. The Slick Six was one of those sketches. A compact, nimble 6" Santoku-influenced chef's knife designed for the cook who wants precision without bulk — the knife that earns its place in every kitchen no matter the size.
Five years later that sketch is a knife. This knife.
The blade is AEB-L stainless steel — BCB's house steel and one of the finest cutlery steels available to a custom maker. Originally developed as a razor blade steel, AEB-L brings exceptional edge retention, a fine grain structure that polishes to a frighteningly sharp edge, and enough toughness for daily kitchen demands. Heat treated to 60 HRC — hard enough to hold an edge through serious prep work, refined enough to come back fast when it needs attention.
Then there's the handle.
Black Ash Burl is one of the most visually dramatic natural handle materials available — dark, figured, and completely unique from piece to piece. This specific burl had character in spades and voids to match. Every void was filled by hand with CA glue, shaped, and finished individually. It took considerably longer than a straightforward handle. It was worth every minute. The result is a handle that tells the story of the tree it came from and the hands that finished it — something no two people will ever hold exactly the same way.
Two ¼" carbon fiber pins and one ¼" mosaic pin anchor the scales to the blade with just enough visual detail to reward a close look without competing with the burl itself.
This is a knife for the cook who is ready to care for what they own. Black Ash Burl is a natural material — it wants a little attention, a occasional wipe of food-safe oil, and a proper wash and dry after use. Give it that and it will outlast every production knife in your block.
Every dimension, every grind angle, every edge bevel was done by hand in my 80 sq ft shop in Provo, Utah. No production line. No shortcuts. One knife at a time.
Steel: AEB-L Stainless Steel
Blade length: ~6"
Blade height: ~2"
Spine thickness: 0.103"
Overall length: ~10-3/4"
Weight: ~6.20 oz
Edge: Double bevel, flat grind
Pins: (x2) ¼" Carbon Fiber + (x1) ¼" Mosaic
Handle: Black Ash Burl
Origin: Handcrafted in Provo, Utah, USA
What's included: The Slick Six, a BCB sticker, and one complimentary Spa Day sharpening service* — valid within 12 months of purchase.
*Shipping fees apply
The Spa Day is my way of making sure this knife is still performing the way it left my bench. I stand behind what I make.
Blue Collar Blades are made one at a time. This is the only one.
