8" & 3/4" chef's knife, I hand sanded to 2000 grit and polished with a leather pad with buffing compound on it, then wiped with 2:3 ferric and water then polished again with the leather pad. The handle is indigo stabilized spalted maple by request. The blade was forged from a railroad clip/anchor (I'm very unsure but I think mine is something like 1070 with extra manganese). I used natural clay entirely from anthills and wasp nests, mixed with oak catkin charcoal and steel filings from the blade itself. Then I brought it up to heat with charcoal, let it soak, and quenched in warm canola oil horizontally.