Knife Markings ?

Mark Behnke

Mark Behnke

Joined
Apr 16, 2008
Messages
814
Wondering how you feel about the different types.

This is just a rough guide to start, please feel free to elaborate.

1 Makers name- logo
a. location

2. Owners name
a. inclusion, pros-cons
b. location

3. Steel type
a. inclusion, pros-cons
b. location

4. Date
a. inclusion
b. location

Thanks in advance
Mark
 
I think that sometimes it gets a bit too busy. I know of one maker who puts name, location on the blade bevel. Then on the blade tang steel type on one side and year on the opposite side. Depending on the size of the knife it can be a little too much.
 
In the internet era, all you really need to do is put your name on the blade. Still, I like to put my name and state on my blades.
 
For makers mark I like the traditional left side ricasso or on the blade parallel to the centerline of the knife. Its where we all look for it anyways.

Owners name: only a couple times have I seen it look apropriate. One was a father buying three knives all the same shape for his three sons and the name(s) was etched on the tang underside. I don't think it belongs on a presentation grade knife, but on a user I think could be ok.

Steel: again on users that's fine if its not unsightly.

Date: maybe for a ceremonial knife but if that's how a makers serializes their work then I don't think it should be up to the customer.


Just my two cents.

-Xander
 
I feel less is more when it comes to knife markings and a maker's name is usually enough information.
Even when only a name is used, IMO it needs to be easily found yet subtle enough not to be the first thing that catches your eye.

An exception would be in very rare occasions where really cool knifemaker's marks can be successfully utilized as design elements.

LovelessNewOrleansSpeciallglogo.jpg


Bump_100904-Copy.jpg
 
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A good maker's mark enhances the knife, and a poorly designed one detracts. Some of the sharpest designs are created by a skilled maker or even another artist who is proficient at this. You have all seen marks that simply grab your eye and say... "ouch." Misalignment, too large, too much, crude design. Your mark is your logo/brand.

The identification mark itself is primarily there for two reasons:

Advertising
Long-term provenance

Anything else is superfluous. Information about the steel, hometown, serial number, etc are often included, and yet that may detract from the overall appeal.

Visual appeal plays a HUGE role in why we purchase Custom/Handmade knives. Be aware.

Hiding that info inside a folder well, or behind a removable scale: Good idea.

Kevin stated it correctly: Less is more.

Coop
 
one of my favourite marks;
IMG_1173.jpg


IMG_1174.jpg


another one;
IMG_1175.jpg


I like symbols. They may or may not incorporate letters, but most importantly, can withstand the test of time and not ever seem outdated
Elishewitz
Fogg
Michael Jankowsky
Jurgen Steinau
Hanson
Ruth Jr.
etc.
 
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Looking through many knife for sale sites, I noticed older, well known makers knives, that steel type was unknown.

Thank you all for your responses.
 
Less is More made me think of Bucky Fuller, and I found this Quote:

The Things to do are: the things that need doing, that you see need to be done, and that no one else seems to see need to be done. Then you will conceive your own way of doing that which needs to be done — that no one else has told you to do or how to do it. This will bring out the real you that often gets buried inside a character that has acquired a superficial array of behaviors induced or imposed by others on the individual.
 
I switched up my mark to just be my last name in a unique font. I think that it is much cleaner than my old mark that included name, city, state, and "maker". If there is ever a question about when the knife was completed, steel type, etc, I keep a build record for every knife. A build record is also included to the buyer.
IMG_0842.jpg
 
I like that blade grind, and good idea on the log, I think I'll start one with a pic of each knife and info.
Thanks
 
Does Burt Foster still mark his knives the way he has been ?
Really like the way he does it.

Doug
 
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