About Steel Dog Knives
High-performance kitchen knives crafted one at a time in Tomball, Texas.
Built with intention. Designed for real use.
Meet the Maker
I’m Chris Jones, the maker behind Steel Dog Knives in Tomball, Texas. I’ve always enjoyed working with my hands — whether it was woodworking, home projects, or fixing something most people would replace. Knife making came into my life in an unexpected way and slowly turned from curiosity into a craft I truly care about.
How It Started
In 2018, I spent nearly a week in the hospital recovering from an emergency appendectomy. Those days felt long, and somewhere in that stretch I ended up watching a marathon of Forged in Fire. It sparked a new curiosity at exactly the moment I needed something to focus on.
Once I was back home and recovering, I set a simple goal: learn how to make a knife. It gave me something constructive to chase — something forward-moving. I learned through YouTube videos, trial, and plenty of error. The first knife was far from perfect, but something clicked. I enjoyed designing, grinding, shaping, and refining. One knife turned into a few, a few into dozens, and eventually I realized this was more than a distraction. I had found a craft I wanted to keep pursuing.
The Craft Today
What began as a recovery project has grown into a full-time craft. Today I focus on building high-performance kitchen knives designed for real use — knives that cut the way they should, hold an edge, and feel right in the hand. Every blade is shaped, ground, heat-treated, and finished one at a time here in Tomball, Texas.
My goal is simple: make knives that people reach for every single day.
How I Build
I take a practical, hands-on approach to every knife I make. My goal is to build kitchen tools that perform the way they should — sharp, balanced, dependable, and comfortable during real use.
I blend modern precision with traditional craftsmanship. Machinery helps establish accuracy and consistency, but every bevel, handle, and edge is shaped and refined by hand. I pay close attention to geometry, steel selection, and heat treatment because those details determine how a knife truly performs.
Every knife that leaves my shop is something I’d be proud to use in my own kitchen.
Recent Awards Include:
2025
• Best Kitchen – Natural State Knife Show
• Best Kitchen – Louisiana Knife Show
2024
• Best Kitchen – Texas Custom Knife Show
2023
• Best Utility – Texas Select Custom Knife Show
• Best Bang for the Buck – Louisiana Knife Show
• Best Kitchen – Lost Pines Knife Show
2022
• Best Tactical – Texas Select Custom Knife Show
• Best Kitchen – Texas Custom Knife Show
In 2024, I also earned Ranger Level status in the Texas Knifemakers’ Guild, a recognition that represents consistency, craftsmanship, and commitment to the craft.
Why My Knives are Different
Geometry
A knife being thin at and behind the edge matters more than raw sharpness. An axe can be razor-sharp, but it wedges and binds because of the thick geometry. A thin, well-ground kitchen knife glides through food with less effort and far more control. Sharpness is temporary — great geometry lasts.
Warranty & Service
I stand behind every knife I make. If you ever have an issue with your knife after you receive it, please reach out — I’ll make it right.
I also offer free lifetime sharpening. Just get the knife to me and cover return shipping. While it’s in the shop, it gets a full “spa day” – edge sharpening, finish cleanup, and a polished handle. It comes back to you feeling as close to new as a used knife can get.
Weight & Balance
Most 8″ chef knives come in around 6 ounces. I build mine intentionally lighter and balanced so they feel responsive, controlled, and comfortable through long prep sessions. Light doesn’t mean weak — it means purposefully engineered to create a better cooking experience.
Steel Choices
Most of my mono-steel knives are made from high-performance stainless steels like Nitro-V and AEB-L, both of which offer an excellent balance of edge retention, toughness, and corrosion resistance.
I don’t make my own damascus yet (I just need a bigger shop), but I work with trusted U.S. makers whose steel I rely on and stand behind.
For those who enjoy traditional performance, I also make kitchen knives in 52100 high carbon steel on request — easy to sharpen and full of character as it patinas over time.
Our Clients
Proudly Serving These Great Kitchens
Steel Dog Knives are handcrafted for performance, durability, and beauty.
These incredible restaurants and bars trust our blades in their kitchens every day.
