Acre Forge

Congratulations to our friends @grasslands_barbecue on their 5 year anniversary!! In addition to showing up to eat delicious BBQ, we will also have these two beauties at our table; made specifically for this event by @oregongrey Come hang this Saturday at the Tex Mex Hootenanny in @hoodriveroregon and check out these dimple finished stainless steel Boning and Paring knives in person!

We love it when you share photos or our knives… especially @thomassorensen5146 , who owns some of our finest work 🙏🏼

We’ve been quiet on this platform, as we’ve had our heads down for the past couple months working on a number of new projects that we’ll be thrilled to share with you later this year once they’re ready. One of them- which unites them all- is with @bartsasso , who came to visit the Forge this past weekend to meet our bladesmiths and share his work to date with the team. Bart’s the principal and founder of @sassoandco and an old friend and coauthor of Jim’s latest book @bartenderpantry . We’ve had our eye on Bart’s work for a long time and were thrilled when he agreed to take us on as a new client of his agency. Since our story is rooted in the Pacific Northwest on our acre of land in St. Johns, the team couldn’t wait for him to get out here to meet us, see the place and show him what we do here. Between meetings at the Forge, we watched the Blazers nearly pull one out against the Hornets at Moda and stuffed Sasso at @canard_restaurant @ollinipdx @pipsoriginal @hanoakpdx @sarahminnick_ pizza @princecoffeepdx and Tienda Santa Cruz in St. Johns. After the meetings, Bart had a chance to browse our blades and chose a traditional nakiri from @cavallo.knives that Ryan sharpened for him before we shipped it out. We’ll have more to share about this fortuitous gathering in a few months…. Can’t wait to show you what we’ve been up to!

Only 20 spots left, 🔗 in bio 2/16/26 from 4-7 pm I’m bringing in @acre.forge @autora.mezcal @briarridgebbq to @minthornmercantile for a night of Knives, Mezcal and BBQ. - knives and knife sharpening demo from @jmchopp - mezcal tastings from Aurora - Asian inspired BBQ from Sylvia and Kyle at Briar Ridge BBQ… 🔥Ahi tuna poke on crispy rice paper, topped with furikake 🔥smoked pork belly bao mi 🔥smoked chocolate chip cookie In good spirits, Lauren at Minthorn

We just added three newly finished @luneknives signature paring knives to the shop on our website. Amidst the suggestive holiday candy, here are two of Chloe’s bestselling 105 mm pink G10 handle/white liner builds and one ivory Micarta/red G10 fit we’re nicknaming “red velvet”. Valentine’s Day is ten days away ⏳💘🔪

Thanks to chef Jeff Kim of @aji__pdx for inviting @cavallo.knives to talk about our knives at your Ling Cod demonstration at @winterwaterspnw this morning! We’re grateful and proud you use them in your kitchen 🌊🎣🔪🔥

Acre Forge will be closed Friday, 1/30 in solidarity with the General Strike protesting the tyranny of ICE.

Knives. Mezcal. BBQ. One night. 🎟️ link in bio I’ve brought together three makers I admire for an evening at the shop: 🔪 Jamison Chopp of @acreforge — Portland-made, Japanese-inspired knives + sharpening demos 🥃 Becca & Anthony Ayon of @autoramezcal — single-origin mezcal tastings from Oaxaca 🍖 Kyle & Sylvia Kapphahn of @briarridgebbq — Central Texas BBQ with an unexpected twist Monday, February 16 |  4–7pm  | $20 Chefs, bring your knife roll. Every blade has a story and we’d love to hear it!

A 7.25" forged carbon steel Gyuto dressed up with Ebony and a Holly bolster in a Japanese style handle construction. A variation on my standard medium sized Gyuto pattern that came in the last batch of 2025 Holly really interests me as a bolster material, despite being wood it's unique light cream color and subtle grain reminds me a lot of walrus tusk or ivory without any walruses needing to be harmed to acquire it You'll see some knives in half bevels or full bevel grinds that go all the way to the spine. This being an example of a full bevel Full bevels tend to be thinner overall, more of what you would call a "laser" in the knife community and are better at cutting taller objects that tend to wedge during the cut, especially cheese, squash or cabbage. Half bevels lend themselves better to preventing food from sticking to the side of the blade, they also tend to have a little more heft and rigidity Considering geometry for a knife is always a balance between thinness, food release and rigidity. I do my best to keep these three qualities balanced in my offerings At the end of the day, these are subtleties. I finish every knife believing the performance will bring joy to anyone compared to a machine produced knife off the rack This knife is currently available @acre.forge

Last night, our knife makers put on their nicest boots, cleanest hoodies and flannel shirts, and headed out for a meal at @mecpdx . It was technically our holiday party; so we wanted to celebrate at one of our favorite customer’s restaurant. We figured it would be merciful to wait until the new year instead of taking up space in his restaurant in December. Boy were we wrong. The restaurant was packed from the moment we arrived until the minute we left. It was filled with happy guests- mostly intimate parties of 2 to 4- who were all connecting thanks in part to the delicious food and warm hospitality the staff was providing. It was amazing to sit as a huge party in the middle of the dining room and watch them orchestrate our meal without breaking a sweat or the rest of the dining room slowing down to accommodate us. Making knives- like prepping all the food that went into last night’s mis en place- is frequently somewhat solitary work; accomplished in our case with loud machinery that drowns out the clamor of the world. While doing this work- especially for those of us that don’t get out much- you can lose track of the effect it can have. Reflecting upon our experience, we’re proud to know that at least a couple of our knives might have been used to prepare last night’s meal; and even more grateful to be a small part of the transformative magic that cooking and hospitality provide. Dane treated us to a feast last night and we really enjoyed being together. Look at us- all dressed up with our better halves- not bad, huh? Grateful to start 2026 off this way…. we’ve got a lot to share with you this year. Thanks to @papaqueso and @skip_arnet for arranging this for us 💗

Merry Christmas! @jspake used our bladesmiths signature knife patterns to make stainless steel and brass ornaments for our Christmas tree this year🎄

Happy Holidays from our little company (this is all of us) to you 🎄We’re closed today and tomorrow, and will be back to work on Friday. Thanks to everyone who made one of our knives a part of your end of year festivities 🎁 📸: @ajmeeker