About Clem2019-04-18T12:20:26+00:00

Atelier185 is the brand under wich Clem Vanhee creates unique handforged damascussteel knives.
After finishing his highschool studies in mechanical enigneering Clem started a course in blacksmithing at the CVO Ghent.
Under the skilled supervision of Philip Vercammen I learned how to forge, wield and weld hot steel.
Turning the blacksmithing craft more and more into the almost lost art of damascussteel forging and knifemaking.
Now I forge my own patternwelded damascus steel to the highest possible quality.

Clem Vanhee Atelier185

As a mechanical engineer, steel quality, material properties and hardness are very important for me.
Therefore i had my handforged damascussteel investigated and approved by Prof. Coudeville, materialsspecialist of the KU Leuven department Bruges.


Like any other knife, my knives will cut well with proper and regular maintenance. Follow these tips and your knife will last you a lifetime:

  • Use a good wooden cutting board.
    Next to a good knife, a proper wooden cutting board is very important.
    Never cut on hard surfaces such as granite, glass, metal, corian…
    Avoid plastic boards as they are also harsh on the edge.
  • No contact with hard objects.
    A high end damascussteel knife is made for cutting, not for chopping through bones, froozen food or open cans and bottles.
    Keep away from other metal objects. Any contact with hard materials will damage the cutting edge and can cause edge chipping.
  • Never put in the dishwasher.
    Wash the knife separately, wipe dry, and put it in it’s wooden box for protected storage.
    Never use a scourer to clean the knife, this will destroy the design of the knife and will dull the edge instantly.
  • Keep the knife dry.
    All my knives are made from high end carbonsteel, so they are not stainless, they are prone to oxidation.
    Wipe down the knife if it won’t be cutting anything soon.
    NEVER store it wet.
  • Keep you knife sharp. 
    High-end knives need upkeep for the cutting edge.
    My advice is to learn how to sharpen a knife a ceramic honing rod (the grooved steel ones are made for low quality stainless knives and are therefore not usable)
  • Oil the blade and handle.
    From time to time apply some vegatable oil to the knifeblade and handle. This will prevent the blade from rusting and keep the hardwooden handle in good condition

As I am proud of my work and want all my customers to be happy with there knives.
A lifetime warranty* is given on my knives and I offer a free** yearly sharpeningservice.

* The lifetime warranty is only for knives that are well taken care off. rusted, abussed knives can sometimes be repaired, but not under warranty
** free yearly sharpening excludes shipment and customcosts.

Stay sharp and get in touch with me!