CUSTOM KNIVES BY JERRY LAIRSON, SR. MS
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 All my hand made knives are now hardened and tempered in molten salt. This system allows for more accurate temperature control. It applies heat to a forged blade uniformly with no hot spots. The forged blade is submerged in molten salt at temperatures ranging from 1400 to 1800 degrees f. The forged blade is removed from this high temp. salt and submerged in low temp. salt ranging from 400 to 600 degrees f.. This allows for tempering without dropping below the tempering range. (temperatures depend on steel type and what the custom knife is to be used for)This method makes a tougher hand made knife with better edge retention. Because there are no hot spots as with an oven or forge, there is no warpage to the forged blade and it is hardened uniformly. Because there is no air in contact with the forged blade when it is heated  there is no scaling. This allows the forged blade to be worked to a near finished condition before heat treating.                                                                                           
Winning Cut
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Bill Moran School of Bladesmithing (fall 2008)
INFERNO I
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Winner Best Demascus Knife Award at AKA Show 2008
Europian Quillin Dagger
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My Master Smith Test Knife

Dove
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Winner of The Best Giraffe Bone Handle. AKA show 2005

Damascus Concept Competition Cutter
Fourth place World Championship 2004
Fourth Place "World Championship Cutting Competition" 2004

Mexican Bowie
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Winner Best Damascus Design of Spirit of Steel Show 2003

Stag Fighter Number One
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Winner Best Fighter Award Arkansas Custom Knife Show 2000

Comcept Compitition Cutter
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Winning another cutting contest.

Jerry Lairson, Sr. with Bill Moran
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Recieving Mastersmith Certificate from Bill Moran

Jerry And Kip at 04 Blade Show
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Thanks you Kip for helping me get this far.
Best Giraffe Bone Handle Award
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2004 Arkansas Knifemakers Association Show

Kit Carson Bowie
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Best Giraffe Bone Handle 2007

Email:bladesmt@valliant.net      Jery Lairson Sr. 605 McAtee Lane  Ringold, Oklahoma  74754   Phone (580) 876-3426