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Steve Shackleford

How World War II Forged the Custom Knife Industry

2019: An Important Anniversary

This year marks the 75th anniversary of many major battles that turned the tide for the Allies in World War II. D-Day, Bastogne, Anzio, Monte Cassino, the Leyte Gulf and more are forever etched in the minds of many millions of people. Yes sir, 1944 was a very bad year for the Axis.

For those who fought in those titanic struggles for freedom, 2019 designates the last of the major anniversaries they will see. Most of whom are at least 90 and older today, they obviously won’t be around for the centennial celebrations in 2044. Of course, many of the rest of us won’t as well, but then we didn’t serve in “The Big One,” as Dad liked to call it, either.

In a world that seems bent on forgetting its past, the Greatest Generation members who won that war, both at the front and the loved ones on the home front—including my parents—are unforgettable. No matter race, gender, creed or nationality, the Greatest Generation represents most of what’s good, wise, brave and kind about humanity.

Memories of them are indelible because their deeds are manifest in the subsequent accomplishments and successes apparent everywhere on the globe, including from the bounty of the USA to the remarkable recoveries of two of the Axis powers most devastated by the conflict: Germany and Japan.

Custom Knives & World War II

All Purpose Combat Knife
Bo Randall’s Model 1 journeyed to all theaters of World War II alongside U.S. forces. (Randall Made Knives photo)

The argument can be made that the custom knife industry can trace its roots to World War II. It was during the war that such knifemakers as BLADE Magazine Cutlery Hall-Of-Fame® members Bo Randall, Rudy Ruana, William Scagel, M.H. Cole and Dan Dennehy made knives for the troops. Dennehy, in fact, both made knives for the troops during the war and also served in it, joining the Navy in 1940 and seeing action in the Saipan, Philippines and other campaigns.

Other well-known makers to fashion knives for the troops during the war included Floyd Nichols, Hoyt Buck, David Murphy, John Ek, Donald W. Moore, Frank Richtig, E.W. Stone, John Nelson Cooper and no doubt more. Each played a role in inspiring what today is the modern custom knife industry.

World War II: Special Tasks Required Special Knives

Case V-42
The Case V-42 opened up new possibilities in knife design, proven on the battlefields of World War II. (Case photo)

And then there were those who used knives in the war, people such as U.S. Army Corporal Eugene “Gene” Gutierrez of the First Special Service Force (FSSF). It was the FSSF that carried the legendary Case V-42 dagger and was comprised of specialists in mountain climbing, skiing, demolition and airborne ops.

Gene Gutierrez Devil's Brigade World War II
Gene Gutierrez

Wounded eight times in combat, Gene was with the FSSF when it scaled the 10,000-foot-high Monte la Difensa in the Italian campaign and dislodged the occupying Germans.

The climb was “pretty much straight up,” he said of the monumental effort. It took all night under one of the heaviest artillery barrages of the war, but the Forcemen made it up the mountain and routed the enemy. Later the FSSF was inserted at Anzio, where they pushed the Germans back again.

According to Gene, the Forcemen also were specialists in psychological warfare. While on night patrol they would paint their faces black and, after dispatching Germans, leave notes on the vanquished enemy bodies that read, “The worst is yet to come.” The Germans who found the notes nicknamed the Forcemen the Black Devils, aka the famous Devil’s Brigade.

Ninety-eight now, Gene is one of the last of a rapidly vanishing breed. The surviving Forcemen get together for reunions when possible, and Gene has served as the president of their association twice. They are among the leading members of the only generation that is truly unforgettable.

A Hug for a Knife? An Unorthodox Way to Start Collecting Miniature Knives

An Unorthodox Way To Start Collecting Knives

Knives come in all types and sizes. The knives in Brittany Gambee’s collection, for instance, are miniatures, all of which, with the exception of one, are made by ABS journeyman smith Dale Huckabee. And the genesis for them all started with a hug—or the lack thereof.

“Give Me A Hug For A Knife”

It started almost two decades ago when Brittany was 6. She and her mom, Dianna, were visiting their first Batson’s Bladesmithing Symposium, a three-day celebration of bladesmithing seminars and knives at the Tannehill Ironworks and park in McCalla, Alabama. Then a fledgling bladesmith, Huckabee was displaying his knives at his second or third Batson event, when up walked Brittany.

“This little girl about 2 or 3 feet high came up and said she’d give me a hug for a knife,” Dale recalled. Huckabee was feeling pretty chipper back then because he had just won a scholarship to the Bill Moran School of Bladesmithing.

Collecting custom knives
Brittany holds the knife at 6 (left) and wears it at 16 (right). In the background of the latter image is Brittany’s mom, Dianna.

“I had this miniature knife and sheath and reached over and hung it around her neck and said, ‘Where’s my hug?’—and she ran,” he grinned.

Dianna remembers the incident almost like it was yesterday.

“Dale told me when he gave the knife to her that it was sharp and to be careful, but he wanted her to have it,” she said, adding that Brittany wore the knife and neck sheath for many years. “Well, in our silliness we didn’t get his name, we just took the knife and sheath and figured ‘no big deal.’”

The DH Mystery

Fast-forward 10 years to when Brittany was 16. “The dog chewed the edge of the sheath and Brittany was very upset and wanted to replace it,” Dianna remembered. “Well, the knife had a ‘DH’ on it, but we didn’t know who DH was.”

Enter “Uncle Bill.”

“We’d been coming to Batson’s every year and there was this wonderful man who used to come here, ‘Uncle Bill’ Richardson—he’s passed away now—and he told us, ‘You bring the knife to the symposium and have Brittany wear it and somebody will recognize you.’”

Richardson—who Dale said didn’t make knives but was “a heck of a blacksmith”—was at least half right. Dale recognized Dianna but he didn’t recognize Brittany because at 16 she was 10 years older than the young lady he originally had met.

“This lady and this girl walk up and the lady said you don’t recognize her [Brittany], do you?’” Dale recalled. “I said no but I recognize the knife.”

Collecting Miniature Knives

Mini knife collecting
Gambee’s collection includes 12 miniatures. The neck knife and sheath are at lower left.

The Gambees have been coming to Batson’s Symposium—including this year’s rendition April 7-9—ever since and each year Brittany, now 25, buys a Huckabee miniature knife. This year’s addition: a miniature chef’s knife. The only piece in her collection that Dale did not make is one miniature damascus tomahawk by ABS master smith Ken Durham.

“Ken made the hawk for me because Dale always makes knives,” Brittany noted. “He saw Dale’s knives and said he could make a small hawk for me, and then Dale saw Ken’s hawk and said he could make a small one of those and made one for me, too.”

A Lasting Friendship

Who collects knives
Dale Huckabee, Brittany and her collection at the 2019 Batson’s Bladesmithing Symposium.

The lasting relationship between Dale and the Gambees is something all concerned seem to relish.

“It’s been a good journey. She’s grown up with me now,” Huckabee reflected. “When I get to the BLADE Show I see her over there some and she’s like family. I try to make something different for her every year. Last year I made the miniature damascus tomahawk, but I have to keep my head working to try to make something new and different each year. I don’t know what it will be next year. I’ll have to try and come up with something new.”

Oh, and in case you’re wondering, Dale replaced the sheath for Brittany’s knife, too.


2019 Portland Knife Shows

The List: Top 10 BLADE Show Moments

The BLADE Show is the Gigantopithecus of knife events. How did it get there? In chronological order, let’s review.

1) No Top 10 list can start without the start, and the BLADE Show started when BLADE Magazine Cutlery Hall-Of-Fame® members Jim Parker and Bruce Voyles organized the first one at the Drawbridge Motor Inn across the Ohio River from Cincinnati in Erlanger, Kentucky, in 1981.

2) Jim and Bruce’s creation, in 1983, of the BLADE Knife-Of-The-Year® Awards and the BLADE Magazine Hall Of Fame® set in motion two cutlery industry achievements that today are among the most coveted knife recognitions. Announcing them all at the BLADE Show gave—and to give—both the honors themselves and the show more cachet.

3) Moving the BLADE Show to the sprawling Holiday Convention Center in Knoxville, Tennessee, in 1984, to the site of the 1982 World’s Fair announced to the community that Parker and Voyles were determined to host a serious knife show contender.

4) The decision by the American Bladesmith Society to hold its annual meeting in conjunction with the BLADE Show—which the ABS has done every year since—established bona fides with many in the custom knife industry.

5) The decision in 1992 by Bruce Voyles, who by that time owned both BLADE® Magazine and the BLADE Show, to move the BLADE Show to the Renaissance Waverly in Atlanta thrusted the event onto the international cutlery stage. The show has never looked back.

6) The phenomenon that remains The Pit—the sunken lounge in the Renaissance Atlanta Waverly Hotel—became a magnet not only for revelers after the BLADE Show’s daily closings, but also a place where industry movers and shakers brainstorm new knives and knife innovations that shape the cutlery industry.

7) Then-BLADE publisher David Kowalski’s decision in 1997 to move the BLADE Show from the Renaissance to the adjacent Cobb Galleria Centre exhibition halls expanded the show’s look and size dramatically, and completed its ascension to the status of the world’s largest knife show.

8) The entire cutlery industry came together as one at the 2009 BLADE Show to help defeat the scurrilous attempt by U.S. Customs to classify all one-hand-opening knives as switchblades/automatics. If Customs had succeeded, the sporting knife industry—and thus the BLADE Show—would be shadows of what they are today.

9) The wholesale embracing of the BLADE Show over the past five to 10 years by the international cutlery community as the ultimate knife event has elevated the show to unheard of heights. A wealth of exhibitors—including herds of Knife-Of-The-Year and custom knife judging competition winning makers—dealers, buyers/collectors and industry professionals from every continent but Antarctica have taken the BLADE Show from being not only the world’s largest knife event, but also the most transformative global knife forum of all time.

10) Last, but most important of all, are the many thousands of patrons over the years who have made the pilgrimage to the BLADE Show to enjoy knives, knifemakers and each other in all their splendor. In the final analysis, it is the supporters of any endeavor that make the endeavor go. And nowhere does the preceding statement apply more aptly than in the case of the patrons of the BLADE Show.

Tony Bose, Mel Pardue Inducted To BLADE Magazine Cutlery Hall Of Fame®

Two Longtime Knifemakers Join The Elite Of Cut

Tony Bose and Mel Pardue are the latest inductees into the BLADE Magazine Cutlery Hall Of Fame®. The two living legends of the custom knife industry were voted in by sitting members of the Hall Of Fame, and will be formally inducted at the BLADE Magazine Awards reception during the BLADE Show June 7-9 at the Cobb Galleria Centre in Atlanta, Georgia.

TONY BOSE

Tony Bose custom knifemaker
Tony Bose

When Tony Bose first started building knives, he asked a maker to share a knife pattern with him. When the maker refused, Tony decided that whenever anyone asked him for a pattern he would give it to him, and he always has, sending patterns all over the world.

Few have done more in mentoring and teaching their fellow makers through instruction and by example than Tony, who is perhaps the world’s best-known contemporary custom maker of traditional slip joints. It’s never been his mission to simply make knives. Instead, he aspires to “bring knives back from the dead.”

His love of knifemaking began in 1972, when he made his first custom fixed blade from an industrial hack-saw blade. As he put it, “I’ve been trying to make a knife that I’m completely happy with ever since. It hasn’t happened yet.”

He worked for years perfecting his skills before pursuing a full-time custom knifemaking career in 1990. His impact was quickly felt when he won Best Folder at the 1994 East Coast Custom Knife Show and also at the 1995 BLADE Show.

Tony Bose knifemakerIn 1998, Tony began working as a custom collaborator with Case. Since 1999, among the knives he has designed for Case are collaborations of vintage patterns made in limited quantities on an annual basis. One such offering was the Arkansas Hunter, winner of the BLADE Magazine 2008 Collaboration of the Year.

Tony’s a crowd favorite at Case consumer events, knife shows and swap meets across the country, and he willingly shares his techniques with other makers to keep the art of making traditional knives alive for future generations. He’s also taught classes on knives and knifemaking at BLADE University during the BLADE Show, and for many years made and donated knives for silent auctions at BLADE Shows to raise money for the old National Knife Collectors Association.

This past year, Tony was awarded the fourth annual Aldo and Edda Lorenzi Award at the BLADE Show for his many contributions as a mentor to knifemakers worldwide.

MEL PARDUE

Mel Pardue custom knifemaker
Mel Pardue

Mel Pardue made his first knife in 1952 and has fashioned them on a regular basis since 1956. A voting member of the Knifemakers’ Guild for almost four decades, he served on the Guild’s board of directors in various capacities for 14 of those years, the final 10 as vice president. He received the Ron Little Award in 1992 and is a past winner of the Guild’s Red Watson Friendship Award.

He is the first person without membership in the American Bladesmith Society to teach at the William F. Moran School of Bladesmithing, where he conducted classes on how to make folders. He has taught the same subject at the Batson Bladesmithing Symposium, and has held seminars and classes in the Pardue shop for over 40 years. His numerous designs for Benchmade Knives have been among the company’s most popular and best-selling models for many years.

In 2016, Mel was presented with the BLADE Show’s Aldo and Edda Lorenzi Award for his outstanding work in teaching and mentoring his fellow makers in the art of building knives.

Mel Pardue knifemakerAs one nominator noted, “Mel exemplifies the pure definition of a custom knifemaker. He is a craftsman of the highest caliber who hand makes his world-renowned knives, one by one, without the use of modern technology. He embodies the highest level of personal and professional ethics.

In the nearly four decades I have known Mel, he has demonstrated a true respect for both fellow custom makers and unselfish dedication and love for his craft, sharing hard-gained knowledge and skills. He has helped dozens of up-and-coming knifemakers of all ages.”

A Look Back At BLADE Magazine Cutlery Hall of Fame® History

As these words are written, sitting members of the BLADE Magazine Cutlery Hall Of Fame® are making their nominations for who will be inducted into the Cutlery Hall Of Fame during BLADE Show 2019 on June 7-9 at the Cobb Galleria Centre in Atlanta. When you read these words those nominations will have been completed and the final balloting will be under way.

The entire process rekindles fond memories for this writer, most of which involve the Hall Of Fame ceremony itself that annually occurs during the BLADE Magazine Awards Reception the Saturday night of the BLADE Show.

Cutlery Hall of Fame
Bob Terzuola (left) presents Sal Glesser (right) with his BLADE Magazine Cutlery Hall-Of-Fame® plaque during the Hall-Of-Fame ceremonies 20 years ago at the 1999 BLADE Show.

The first such ceremony that stood out for me was in 1988 when A.G. Russell and Ken Warner inducted each other—with neither knowing at the time the other would be inducted as well! When each inducted the other the expression on the new inductee’s face was priceless, and that ceremony remains like no other before or since.

Hubert Lawell’s induction in 1989 was memorable for his bringing a copy of the old and now defunct EDGES pocketknife newspaper we used to publish up on the stage, holding it high in the air, and praising it and everything it/we did as the greatest thing for the knife industry since sliced bread. Never mind that many in the audience appeared unsure of what Hubert was saying in his low Tennessee drawl, at the end of his speech he had everyone on their feet cheering—though I’m not sure all of them were cheering because of what he said so much as he was finished saying it.

The 1993 inductions of Col. Rex Applegate, B.R. Hughes and Bruce Voyles were unique. They were the only inductions ever held outside the BLADE Show venue, specifically under a big canvas tent at Stone Mountain Park near Atlanta. Bruce became the first-ever member inducted by acclimation of the membership, which was a pleasant surprise to him. Not to be outdone, upon his induction B.R. uttered perhaps the best acceptance line ever.

“I don’t know that I deserve this Hall-Of-Fame plaque,” he deadpanned, “but I’m not giving it back!”

Following it all everyone retired to a giant fireworks presentation courtesy of the park.
Spyderco CEO Sal Glesser’s induction in 1999 was particularly memorable. Not only were we able to keep Sal from knowing until the last minute that he would be inducted, but Mrs. Gail Glesser was able to keep secret from him that she would be there, too.

best knifemakers in the world
Al Buck, M.H. Cole, Bill Williamson and Jimmy Lile receive their Hall of Fame awards from James F. Parker at the BLADE Show banquet.

Gail was supposed to miss the BLADE Show entirely that year due to a scheduling conflict. However, when we told her Sal was going to be inducted, unbeknownst to him she begged off on her other engagement and arranged to arrive at the show just before the ceremony began. So not only was Sal surprised to be inducted, he was equally tickled to have his wife there to share in the honor with him.

In recent years we’ve had to forego all the cloak-and-dagger stuff involving keeping the inductions secret because we have been announcing the inductions on our website well before the show, which we will do again for this year’s inductions sometime next month. Stay tuned to blademag.com for that announcement.

Meanwhile, visit the list and mini-bios of all our illustrious Cutlery Hall-Of-Fame members. While all of their induction ceremonies are not recounted here, each was special in its own way just the same.

BLADE Show tickets online

Will the USA Pass China in Making Inexpensive Knives?

us china tariffs
How will tariffs on Chinese products affect the U.S. knife industry? (Pexels photo)

Some in the USA knife industry view tariffs on China-made products as an opportunity to reclaim the market for inexpensive knives. Are they correct?

Much has been written and reported on all fronts—pro and con—about the import tariffs instituted by the administration of President Donald Trump. At the recent BLADE Show West, Mike Vellekamp, head man of V Nives, predicted the tariffs are going to result in a “shift” in the factory knife market that will create a new “made-in-America force.”
Here’s how he sees it going down.

A “Made-in-America Force”

Knives tariffs
At BLADE Show West, Mike Vellekamp of V Nives holds two of his latest models: the C.R.A.B. (Cut-Rescue-Assist-Break), the BLADE Magazine 2018 Most Innovative Imported Design, in a new orange handle, and the company’s new Deplorable folder designed by Jerry Hossom. (BLADE photo)

Manufacturers in Asia, especially China, have been able to make better inexpensive knives than U.S. manufacturers for years now due in no small part to low labor, advertising and other costs. Largely as a result, Chinese manufacturers have dominated the market for “price-point” or inexpensive knives in America. However, as a result of the tariffs, Mike opined, in order to maintain profits the Chinese will be forced to make more-labor-intensive knives and charge more for them in the USA. The Chinese could continue to make knives in the same way they have been for export to America, but if they do their profits will decrease due to the tariffs.

And the likelihood of the Chinese opting to make less money, the argument goes, is basically nil.

Consequently, in Mike’s scenario U.S. manufacturers will start making price-point knives to fill the niche the Chinese manufacturers will be forced to abandon.

According to Mike, U.S. knife companies will be more able to make price-point knives and/or have them made domestically because they will not have to pass along to consumers the added costs of shipping and importing and getting the knives through U.S. Customs, among other things, that they do now by having their knives made off shore.
Of course, several things must happen in the domestic knife industry for Mike’s scenario to occur, but he indicated he sees those things happening.

“If someone wants to make something in America and compete, they can do so as long as they automate and capitalize on some of our technological resources,” he said. “This will encourage the market for U.S. manufacturing and create a lot more jobs in the process.

“It’s going to make more sense to make knives in the U.S., especially as metal-injection-molding technology takes off better and with some of the 3D printing stuff we’re doing,” he noted. “We’ve got the technology, we’ve already got all the materials, we’ve just got to get the interest. We need to have the confidence of both the consumer and the manufacturer so they’re working together to create a made-in-America force. That’s what we need to be again. We’ve always had that, we’ve always been the pioneers of basically all industry, and we need to have that confidence again and quit being just ‘buy and sell.’ We need to start making stuff again.”

Doubts

Two high-ranking industry officials I spoke to whose companies import knives from Asia expressed doubt that Mike’s scenario will happen. They said they don’t see American knife manufacturing reaching the point Mike foresees any time soon—maybe never—plus the fact that Chinese manufacturers are simply too good at making price-point knives, and will find a way to continue to maintain their dominance in that segment of the U.S. market.

Still, Mike said the new realities that will occur due to the tariffs appear to be bringing some American manufacturers around to his way of thinking.

“I think U.S. knife manufacturers are going to do just what I’m talking about,” he said. “I’m not positive and I won’t name names, but the ones I’ve talked to kind of agree with me that the U.S.-made knife needs to be the price-point type.”

Will that need turn into a real shift in the factory knife market? Stay tuned for further developments.

What Knives Do Professional Chefs Use?

What do professional chefs look for in a chef’s knife? We asked two pro chefs, both fans of knifemaker Don Nguyen. Their answers are instructive not only on Nguyen’s work but chef’s knives in general.

“Thin Behind the Edge to Win”

Kolter Livengood is a chef at Brightwok Kitchen, “a veggie-focused, Asian inspired restaurant” in Chicago. Detail and aesthetics, with an equal emphasis on testing, are some of Livengood’s requirements in a chef ’s knife.

“A great deal of consideration is given to the ‘knife life’ or how the blade will be sharpened away over time,” he observed. “How the knife tapers both from handle to tip and spine to edge give the ability to maintain that geometry for 20 to 30 years depending on use and original blade size, making the appropriately high-priced tool seem very affordable over time.

“Don’s knives tend to be thicker at the spine, yet taper to being extremely thin behind the edge. This seems simple but it’s the subtle convexity from spine to edge that gives the knife its incredible feel when cutting. The thick spine gives the knife weight, a weight that by no means makes the knife heavy, and assists with downward momentum, which makes a huge impact on how the knife feels when cutting. The spine is also perfectly rounded, which, when combined with its thickness, makes it extremely comfortable and less damaging to the hand. The convexity aids in separating the food that’s being cut from the bulk, and since the blade is not flat, foods like potatoes and cucumbers don’t annoyingly suction or stick to the side of the knife when chopping.

“‘Thin to win’ should be amended to ‘thin behind the edge to win,’ as I much prefer a knife with heft and zero spine flex to the chef’s knives with 1-to-2-millimeter spine thicknesses popular from 2009 to 2012.”

Single-Beveled Knives for the Win

Taro Kobayashi, a chef at Mame, a sushi restaurant in Eugene, Oregon, uses Nguyen chef’s knives.

“The short gyuto I have at home for everyday tasks from poultry and fish butchering to dicing vegetables,” Kobayashi noted. “It is just a good, all-around bruiser. It is a bit thicker for a Don knife but I really enjoy it since I can just ‘go ham’ with it. Ha-ha! That almost sounded like a kitchen pun. Sorry.”

Kitchen standup comedy notwithstanding, Kobayashi’s favorite Nguyen chef’s knife is a 240-millimeter model of W2 tool steel and a lightning-strike carbon fiber handle.

“I use it to slice fish and other proteins while making sushi,” the chef noted. “Even though I am a bit old school when it comes to knife use and love single-beveled knives for fish slicing and sushi preparation, I can’t help but use this one sometimes. It’s easy on the hands, easy to sharpen and takes a keen edge. I was a bit worried about the handle shape until I used it. It’s one of the best designs aesthetically, but you would not know how good it feels until you get it in hand and abuse it.”

Learn More About Popular Knives

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You’ll find the latest custom chef’s knives and more in KNIVES 2019, the world’s greatest knife book.

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