Newport Vinyards, Middletown RI
Andy Teixeira, Executive Chef and James Beard semifinalist.
“I’ve cooked with a lot of knives in my life, but 314 Forge changed the game. These knives aren’t just tools they’re extensions of my hands. Nothing else compares. I keep a whole lineup in my kit, and every one of them sees action. From breaking down beasts to razor-thin slices, they’ve earned their place on my board.
Photo Gallery: Most of my work is made to order. Here’s some past works for inspiration if you’re looking to place a custom order.
Care Instructions
From a practical point of view, chefs use high carbon blades because they can get sharper and hold their edge better than knives made from stainless steel.
Over time, your knife will develop a gray-blue patina. A healthy patina actually protects your knife from rust. This patina also ads beautiful character to your knife.
Stains and rust are naturally occurring when using carbon steel knives.
To protect your knife, don’t put it in the dishwasher. Wash by hand with warm water. After washing, dry immediately.
If your knife has a natural wood handle. Periodically apply butcher block conditioner to the wood. Try not to let the wood dry out. It could crack or separate from the steel. Be careful they're sharp!
Contact
314 Forge is located in Taunton Massachusetts.
If you would like to contact me or place an order, you can do so via private message on either social media platform, email me at jayl314@yahoo.com
or call or text 774-218-8067
Some items also available for purchase on my Etsy page. https://314forge.etsy.com