Leather Sheaths for Kitchen Knives

[NC Biker]

I've made a few simple rectangular leather sheaths for the kitchen knives I make. I was thinking of doing more elaborate designs and providing a sheath with every kitchen knife I sell. I don't seem to see a lot of leather used with kitchen knives and wanted to check with the leather experts here to see if there is any reason why I should not be using leather for kitchen type knives?

I know with carbon steel, the leather could trap moisture and cause the blade to rust, but what about a kitchen knife made of AEB-l stainless? Any reason to not make what I'll call a leather saya?

 

[sheathmaker]

It all falls back on common sense and the end user. If the knives are cleaned thoroughly and dried properly then a leather "drawer sheath" would be as good as anything else. Conversely if the proper care is NOT exercised then anything else would be just as bad.

Paul

 

[Spyder59]

Love the sheath.

 

[NC Biker]

It all falls back on common sense and the end user. If the knives are cleaned thoroughly and dried properly then a leather "drawer sheath" would be as good as anything else. Conversely if the proper care is NOT exercised then anything else would be just as bad.

Paul

Thanks Paul, that sounds good, as I really like the leather "drawer sheath". I was just concerned I was missing something. It seemed most kitchen knives are stored in a wooden block or as with the Japanese, a wooden saya. I was thinking maybe the tanning process might involve chemical that you would not want in your food. Any suggestions on how to treat the inside of these sheaths when used with a kitchen knife?

Love the sheath.

Thanks Spyder, I'm really enjoying working with leather. I've started expanding on that style with some carving. Lots of fun!

 

[sheathmaker]

You might seal the inside with TanKote (Feibings) and follow that up with a couple of coats of WyoSheen which is the same as the old Tandy NeatLac. That would at least seal the leather to a great degree, but you are still at the mercy of the end user and how they care for the knives.

Paul

 

[Horsewright]

Leather is all I do for the kitchen knives I make:

Whether high carbon damascus:

Or AEB-L:

Even steak knives:

Just saw your pic, cool carving good job!

 

[just-a-hunter]

Awesome sheaths all around.

I keep mine in leather as well. This was my first go a tooling so it kinda sucks but we just keep these in the sheaths by the knife block on the counter.

Thanks for sharing!

Todd

 

[NC Biker]

Dave, your knives and sheaths are both top notch, thanks for posting.


Todd, I see your other thread and I think we are both in the same boat, that being the one that takes practice, practice and more practice to get out of. Good luck and thanks!

 

[bflying]

Thanks Paul, that sounds good, as I really like the leather "drawer sheath". I was just concerned I was missing something. It seemed most kitchen knives are stored in a wooden block or as with the Japanese, a wooden saya. I was thinking maybe the tanning process might involve chemical that you would not want in your food. Any suggestions on how to treat the inside of these sheaths when used with a kitchen knife?



Thanks Spyder, I'm really enjoying working with leather. I've started expanding on that style with some carving. Lots of fun!

View attachment 611100

I would ensure you are using vegetable tanned leather as some others may interact with the metal. But I think it looks great. And plan on doing the same when I finally get around to buying decent chef knives. But as of now we still have a couple careless teens at home. I'm constantly touching up my current cutlery. I can't imagine what the edges of something like a Shun would look like after the kids handled them.