Frequently asked questions
At Jagged Mountain, we don’t believe in shortcuts. Every knife we make is the result of hours of focused craftsmanship, hands-on shaping, and a deep respect for the steel and the story it will carry.
It starts with raw materials — bars of high carbon steel or reclaimed pieces with history, like old files, springs, or chainsaw chains. We trace each blade’s shape by hand, then cut it out using an angle grinder. From there, we move to the grinder and refine the profile, mark our centerlines, and begin shaping the bevels.
The heat treat comes next — the heart of the blade. We fire up the forge, harden the steel, and then temper it in the oven to give it just the right balance of strength and resilience. Every step is dialed in from years of trial, error, and repetition.
Once the blade is ready, we turn to the handle. Whether it’s Cocobolo, Ebony, Bocote, or Antler, we carefully trace, cut, drill, and shape the material. Everything is fit together with pins and epoxy, then clamped and left to cure. When it’s solid, we hand-sand and refine the handle until it feels like an extension of your hand — not just a tool, but a companion.
Each knife is sharpened, buffed, laser-etched, and oiled before it’s finally paired with a sheath — built to go wherever the blade does.
No factory lines. No mass production. Just real work, real steel, and a knife you’ll be proud to pass down.
Every Jagged Mountain knife is handmade in the U.S. using the highest-quality materials and over a decade of craftsmanship experience. We forge nearly all of our custom blades and use premium high carbon steels to ensure your edge stays razor sharp, even in the toughest conditions.
Until April 2025, every knife was crafted solely by our founder, Jacob Dodd. Today, we’re growing steadily with a full-time knifemaker and apprentice, Mason Porray, who are carrying that same level of precision into every blade. When you buy a Jagged Mountain knife, you’re investing in world-class performance and craftsmanship built to last a lifetime.
We use a mix of premium stock steel and reclaimed materials known to produce exceptional blades. Scrap steel sources include lawnmower blades, files, leaf springs, and chainsaw chains.
We also work with trusted stock steels like A2, D2, W2, 1095, 1050, and other high carbon tool steels — all selected for durability and edge retention.
You can choose from Cocobolo, Ebony, Bocote, or Antler for The Nomad. Handle selection happens at checkout, and we use real photos of similar knives so you get a clear idea of what to expect. Each handle is unique due to natural material variation. Antler is available as a premium upgrade. We also plan to release limited-edition handle drops in the future.
I started blacksmithing at 14, learning from a neighbor named Tedd Harris. From the first time I lit the forge, I was hooked.
My brother and best friend joined me, and we’d spend hours at Tedd’s house — forging, learning, and just having a blast. That small backyard shop is where it all started. Years later, it’s still about passion, progress, and building something real with your hands.
Blade: Wipe clean during use, especially when cutting acidic materials. A gray-blue patina will form over time — that’s good! It protects against rust.
Handle: Apply Tung oil or Linseed oil every 1–2 weeks.
Sharpening: Strop or hone regularly. Use stones when needed. We sharpen with 220/400 grit belts and a buffer — but a sharpening stone works great at home (15–30° angle).
