About me
Schmiedefeuer knives embodies refined craftsmanship, exceptional materials, and uncompromising precision—where scientific expertise is transformed into timeless cutting instruments.
I am Kurt Forstner, bladesmith and founder of Schmiedefeuer knives. My relationship with metal spans more than three decades and is grounded in an academic background in materials science and a PhD in metal forming technology. This foundation allows me to unite engineering precision with traditional hand forging, creating knives defined by performance, balance, and enduring quality.
Each Schmiedefeuer knife is crafted through an intensive, hands-on process in which controlled heat, hammer, and material interact with purpose. Every blade reflects a deep respect for the material and a commitment to excellence at every stage of production.
From my workshop in Styria, Austria, I create exclusive kitchen knives for those who appreciate precision, individuality, and understated luxury. Each piece is a singular expression of craftsmanship—designed not only to perform, but to endure.
Order process
Each knife is individually crafted as a bespoke piece, created exclusively for its future owner. Rather than offering mass-produced items, my work focuses on custom commissions tailored to personal taste and purpose.
Some clients approach me with a well-defined vision — from the type of knife and steel to handle materials and fine details. This website provides an overview of my work and the styles I offer, serving as a foundation for these discussions.
If you do not yet have a specific concept in mind, I will personally guide you through the design process. Drawing inspiration from selected pieces in my gallery or from my Instagram portfolio, we will refine ideas together and develop a knife that reflects your preferences, aesthetics, and standards.
The result is a timeless, one-of-a-kind piece, crafted with precision and intention.
mail: kurt.forstner@schmiedefeuer.at
mobile: +43/681/10528872
Knife Care – Best Practices
DO
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Keep your knife sharp by maintaining it regularly. A high-quality, fine honing rod or a leather strop works well for upkeep; use water stones above 3000 grit if the edge becomes dull.
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To protect wooden handles from moisture, apply natural oils such as boiled linseed oil or hardwax oil from time to time. (This is not necessary for synthetic handles.)
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After use, rinse the knife with clean water and dry it completely.
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Treat your knife with respect, enjoy using it, and handle it thoughtfully.
DON’T
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Avoid storing your knife loosely in a drawer with other knives or hard objects.
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Never cut on hard surfaces such as ceramic, glass, stone, or metal.
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Do not put the knife in the dishwasher under any circumstances.
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This knife is made of carbon steel (not stainless). Do not leave it dirty or wet for extended periods, as moisture and food residues can cause rust.
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The edge is very thin and made from hard steel. Cut carefully and never force the knife into hard foods or twist it in wooden or plastic boards, as this can damage the edge.
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Do not use the knife for tasks other than food preparation. It is a precision tool, not designed for misuse or heavy abuse.
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And most importantly: take care and don’t injure yourself.