Whether It’s An Inexpensive Model Or One The Chefs Use, There’s An Electric Knife Sharpener Out There For You.
There is no one-size-fits-all for electric knife sharpeners. Some specialize in sharpening certain steels or styles of knives. Some have multiple stages, and others are a basic, affordable option for a less discerning home cook. And some are made for pocket knives rather than kitchen knives.
No matter your desire and needs, there is a sharpener out there for you. We’ve scoured the crowded marketplace to pick out five electric knife sharpeners we think will check the important boxes for you today and for years to come.
Chef’s Choice Model Trizor 15XV 3-Stage Professional Electric Knife Sharpener, Platinum
Chef’s Choice Model Trizor 15XV 3-Stage Professional Electric Knife Sharpener, Platinum
Our list starts with what is, arguably, the baddest sharpener on the block. Highly-rated, and with a price to match, this sharpener from Chef’s Choice is called professional for a reason. With three different stages (sharpening, honing, and polishing), the device truly can do it all and revive your knives.
The sharpener is engineered to the point of ridiculousness. The sharpening stage features proprietary diamond abrasives, and the polishing stage features patented stropping disks to give your knives a pristine finish. It can even convert a traditional 20-degree edge to a finer 15-degree edge.
If there is a knock on the machine, it’s it isn’t rated to sharpen ceramic knives or scissors. Everything from a chef’s knife to pocket knives and yes, even serrated knives, can be brought back to life using the Trizor 15XV.
In a test of nine different electric knife sharpeners, the 15XV was named the best by America’s Test Kitchen. You can take a look at their methodology and how they determined the winner below.
The hefty MSRP of $179.99 is eye-popping to start, but there is no other sharpener like this on the market today.
Presto EverSharp
Presto EverSharp
Maybe a three-stage, pro-level sharpener isn’t what you need, and you’d prefer something a bit more affordable. I’m right there with you. That’s where the Presto EverSharp comes in.
The EverSharp uses Sapphirite sharpening wheels — a synthetic material almost as hard as diamond — to sharpen your blades to a razor’s edge. The EverSharp comes with two stages, one for sharpening and the other for honing & polishing. Each stage features internal guides so your knife always is at the perfect angle every time you pull it through. There’s two slots on each stage, one for each side of the blade.
It’s so easy to use you could probably do it with your eyes closed (but please keep them open so you don’t slice off a finger). The one drawback of the sharpener is it can’t sharpen serrated blades.
Durable and affordable with an MSRP of $47.99, the EverSharp provides great bang for your buck.
Wüsthof Easy Edge
Wüsthof Easy Edge Electric Knife Sharpener
From one of the legendary makers of kitchen knives, Wüsthof’s electric sharpener is robust and easy to use.
Unlike the previous sharpeners on this list, the Easy Edge is a belt-drive sharpener. No stones or grinding wheels in this one. The machine can sharpen, hone, and shape your straight-edge knives. It does this by varying the speed of its sharpening belt.
While the device can’t sharpen serrated blades it can sharpen Asian-style knives, which typically are ground to a different angle than traditional German-style knives.
Made of professional quality materials, and coming in with an MSRP of $160, the Easy Edge is worth the price and can replace your whetstones, honing steels, and many other pieces of knife maintenance equipment.
WorkSharp Combo Knife Sharpener
WorkSharp Combo Knife Sharpener
Unlike the other sharpeners on this list, which are made for kitchen knives, this sharpener from WorkSharp is made for pocket and EDC knives.
Like the Wusthof sharpener, this one uses an abrasive belt to sharpen your knives and uses internal guides to guarantee that your knives are at the perfect angle every time.
There’s also a ceramic honing rod built directly into the machine to help you polish and finish your flat-edge knives. The rod is also perfect for sharpening knives with small or large serrations.
It’s also relatively small. Some of these sharpeners are a bit bulky; WorkSharp has made a nimble sharpener that won’t take up much space on your workbench. You’ll love using this every day, and it’ll make your knives like new. At an MSRP of $59.95, it’s worth the price for the type of product it is.
Smith Essentials Compact Electric Knife Sharpener
Smith Essentials Compact Electric Knife Sharpener
If you’re looking for an electric knife sharpener on a budget, or simply don’t need the heft of professional machines, Smith has you covered. Their compact sharpener features both electric and manual elements for the low MSRP of $29.99.
The electric part of the machine features a synthetic sharpening wheel and built-in guides to keep your knives at the best angle. The ceramic rods on the manual side are there to hone and finish your blades.
It can only be used on straight-edge Euro/American style knives though so you would need some other sharpening implement if you have serrated knives at home. However, for a sharpener under $30, you may not be able find much more out there today.
The Knife Sharpener Is An Excellent Tool To Have In Your Kitchen. No Matter The Model, They Are Easy To Use And Can Help Revive Your Knives.
I cook daily. I enjoy it. It decompresses me, and I’m able to provide my wife and me with a lovely meal to end our day together. Nothing makes cooking harder than a dull knife.
Beyond increasing the difficulty of easy tasks, dull knives are incredibly unsafe and can cause serious injuries in the kitchen. Knowing how to use a kitchen sharpener can keep your knives like new and, best of all, take just a few minutes to use.
How To Use A Pull Through Knife Sharpener
Pull-Through kitchen knife sharpeners come in a variety of prices ranging from $10 all the way up to $100. Regardless of how expensive your sharpener is, they all work in similar ways by removing a small amount of material to renew a knife’s edge.
To show you how to sharpen your knives in numbered easy steps, I pulled out my small sharpener–a Goodcook–I picked up at my local supermarket.
Step 1: Safely Secure The Sharpener To The Surface
My trusty knife sharpener
Yes, it seems straightforward, but always remember to safely secure your knife sharpener to the surface you plan to use. I did this on my dining room table, but a counter or stovetop works just as well.
Some higher-end models may come with a vise, but the majority, like mine, are secured by firmly holding the end of it down onto the surface. The underside of my sharpener came with a channel in it so you could secure it against the edge of a table. This is meant to keep the knife away from you when you pull it through the sharpening stones.
Channel underneath the sharpener for edge use.
Step 2: Pull Your Knife Through The Coarse Side Of The Sharpener
Your sharpener will, at a minimum, have a coarse and fine setting. Start by pulling your blade through the coarse side first. This will remove more material from the edge and get rid of any bigger burrs or imperfections in the knife.
Put light pressure on the knife and gently pull it through. I chose to do three passes, but you can do however many you like. The little bump at the end of each pull is the knife tapping into the base of the sharpener.
Step 3: Do The Same On The Fine Side Of The Sharpener
The fine side is good for refining the edge of the blade and bringing it back to a razor’s edge. You’ll notice that it sounds different as you pull the knife through. I also pulled my paring knife through it three times.
And in three easy steps, in less than two minutes, you’ve sharpened a knife. I try to hone my knives multiple times a week and sharpen them monthly or every other month. By investing just a few minutes at a time into caring for your knives, you’ll extend their life and keep them cutting like new for years to come.
How To Use A Whetstone To Sharpen A Knife
Another, more traditional way of sharpening knives, is with a whetstone. These stones allow you to precisely control what part of your knife is being sharpened and how much material gets removed from your blade. Below are the steps to follow to successfully sharpen your knives on a whetstone.
Step 1: Gather Your Supplies
This means getting your stone, a moderately deep container like a baking dish, deep bowl, or a bucket to soak the stone in water, your knives, a towel to dry them off, and a spoon or small cup to scoop water onto the stone.
Step 2: Soak The Stone
When you place your stone into your container it should be fully submerged under water. You’ll see bubbles start to come up. That’s air getting forced out of the stone. Let it soak for 10-15 minutes or until the bubbles disappear. That’s the sign that your stone is ready to use.
Step 3: Secure Your Stone
Most stones come with a holder. Always use that if available. If there is no holder, a towel wrapped around the base of the stone will work. You always want the stone secured. At best, it could scratch your tabletop if it slides, and at worst you could slice yourself from a knife coming off a sliding stone.
Step 4: Sharpen On The Course Side
The majority of whetstones you can buy online or in stores today will have two sides, one coarse and one fine. The lower the grit number, the more coarse. This means that more material will come off with each pass of the knife.
It’s best to start sharpening your knives on that side. Get your blade to an angle between 20-25 degrees and pass it back and forth against the stone 10-15 times on each side of the blade.
If a dry spot starts appearing on your stone, use your spoon or small cup to pour a little bit of extra water onto the spot to re-wet it.
Step 5: Sharpen On The Fine Side
Now that you’ve removed most of the egregious burrs and nicks from the edge turn your stone over and sharpen the blade against the fine side. This will finish and polish the edge back to razor quality and have your knife like new again.
Again, you’ll stroke the blade 10-15 times at 20-25 degrees, then check the blade for sharpness.
Popular Youtuber, and New York Times bestselling author, Joshua Weissman gives a simple but in-depth tutorial on how to use a whetstone to revive your knives and bring back a razor edge.
How To Use An Electric Sharpener
A more intense version of the handheld kitchen knife sharpener is the electric sharpener. More pricey than a handheld device, electric sharpeners use different types of grinding stones powered by a motor to grind away material and sharpen your knives.
Some models have a single slot where the user will need to toggle between fine and coarse grit stones. Others have multiple stages and multiple stones allowing for more precise sharpening. Regardless of the type of electric sharpener, they operate similarly.
Step 1: Place The Sharpener On A Solid Surface
Always make sure your sharpener is on a table or countertop. Never hold it in your hand while pulling your knives through. That’s a quick way to wind up on your local news for all the wrong reasons.
Step 2: Read Your Sharpener’s Directions
With so many varieties of sharpeners it’s important to know how to correctly use yours, and, just as importantly, what type of knives can be sharpened.
Some can handle serrated knives while others are just good for flat knives. Know this because pulling the wrong type of knife through the sharpener can damage the blade.
Step 3: Sharpen Your Knives As Desired
You gently place your knife into the slot and pull it through at a leisurely pace. Do this 10-15 times for each stage of the sharpener and your knives should be like new.
To get an idea of how easy it truly is to use an electric knife sharpener, the folks at Linkyo show you how to use one of their models. It’s not even two minutes so you can’t afford to miss it.
Editor’s Note: This article was written by Mike Ableson.
Editor’s Note: This article was written by Mike Ableson.
The Lorenzi Foundation and Museum showcases one of the finest collections of rare and historical knives in the world.
One of the most extensive collections of ultra-rare modern custom and historical knives, cutting implements and many other items connected with the cutler’s art is displayed magnificently in a new museum in Milan, Italy.
A labor of love by Aldo and Edda Lorenzi, the museum is under the auspices of the aptly named Aldo and Edda Lorenzi Foundation (established July, 2020). The museum showcases the Lorenzi Collection consisting of about 2,000 pieces in all, catalogued and accompanied by specific information: era, origin, artisan (if known), function, material, construction and more.
Aldo & Edda Lorenzi
It gathers cutting utensils and related items dating from the Etruscan period (approximately 900-27 B.C.) to today. It is complemented by a series of specialized publications, testimony to the incessant research that was necessary to bring the operation of the Lorenzis’ internationally recognized G. Lorenzi retail knife store in Milan to exceptional levels, and to which Mr. and Mrs. Lorenzi devoted their efforts and creativity for many years. It is all housed in a state-of-the-art edifice containing many of the displays and other historical examples of the cutler’s art from the original G. Lorenzi shop and elsewhere.
The Foundation’s premises include a library where visitors and specialists may view the bibliographic materials. A special fit-out of the space enables visitors to relive the shop’s atmosphere. Thanks to an attentive recovery, a number of the original furnishings have been reinstalled on site. This includes an exterior window from G. Lorenzi, one of six “eyes” that communicated with window shoppers in one of Milan’s most exclusive retail store districts, and the display counters on which, over the years, over 18,000 types of sales items were placed. The space also features oak display cases in which the items were shown, as well as the copper-paneled room that featured the small entrance door opening onto the larger shop.
Historic Excellence
The collected items demonstrate, by starting from an artisanal craft as ancient and humble as that of the knife grinder, how it is possible to evolve and then achieve historic excellence. As further informational support, there are over 700 books, about 1,000 magazines and 150 prints, which for the most part depict traveling knife grinders. In fact, Aldo’s father, Giovanni Lorenzi, started his career as a professional knife grinder. Giovanni
Edda Lorenzi examines and arranges some of the many cutlery items from the Lorenzi Collection. (Lorenzi image)
founded Coltelleria G. Lorenzi—a small shop at the time—at the address of via Montenapoleone 9, Milan, a shop later operated by his sons Aldo, the sole administrator, and Franco. (Regrettably, Franco passed away a few years ago.)
In the course of over 60 years, the Lorenzis collected and kept the pieces which best represented their profession until the closure of G. Lorenzi in 2014. Their selection of the most recent items from their collection was made possible thanks to the close, precious relationship with the artisans—many Europeans, a number of Americans and Japanese—whom Aldo and Edda visited periodically at their shops. It was in such shops that the artisans created their unique pieces, full-fledged artworks that stand the test of time and which enabled G. Lorenzi to become renowned and appreciated at the international level.
Custom Gems
Included in the collection are 150 custom knives by American makers, knives that are particularly near and dear to Mr. and Mrs. Lorenzi. Having collected such knives since the mid-1970s, the Lorenzis traveled the USA, not only visiting the makers in their shops but also attending most every major knife show, meeting just about every maker worth his or her steel along the way.
Among the Lorenzis’ honors are The Knifemakers’ Guild’s Nate Posner Award (1995); the BLADE Magazine Industry Achievement Award (2014); the American Bladesmith Society Special Achievement Award (2014); and the Gold Star Award of Recognition from the William Moran Jr. Museum and Foundation (2014). Three of the Lorenzis’ favorites among their favorite custom knives in their collection are:
The number one of an art piece by W.W. “Bud” Cronk, the maker some consider the father of the modern art knife. Aldo ordered a copy of the knife for one of the Lorenzis’ best customers, but Cronk passed away before he could finish it. It would’ve been a coup for the Lorenzis if they could have gotten the copy too, as Cronk never made duplicates of his work. The copy was used later as the model for the logo of the W.W. Cronk Award, a private honor Don Henderson sponsored for 25 years for the Guild Show’s best art knife
A Bob Loveless/Barry Wood folder Loveless gave to Aldo when the Lorenzis visited the Loveless shop in 1977. Unaware at the time that U.S. knifemakers’ shops were not retail knife stores, the Lorenzis knocked on the Loveless shop door unannounced. Loveless answered the door and, unsure at first what to make of the couple from Italy, soon hit it
Loveless/Wood Folder
off with Aldo—so much so that he gave the Lorenzis the Loveless/Wood folder. Before the Lorenzis left, they asked Loveless why he had trusted them so much at first sight that he gave them a knife (at the time, Aldo and Edda had no idea what Loveless knives were worth). “He replied that we ‘had our history written on our foreheads,’ a phrase that we have never forgotten!” Edda wrote. “These are the kinds of bonds that have made us love American knives and knifemakers even more!”
A Multilock folder by Ray Appleton. Edda recounted a memorable trip the Lorenzis shared with Appleton from Georgia to Chicago, including visits to an Atlanta racing museum and Kentucky’s Mammoth Cave in the process, the latter where the 6-foot-8-inch Appleton bumped his noggin on a cave overhead. Recounted Edda: “Since Aldo wanted to stop at every cutler shop he knew along the way, Ray generously offered to make the phone calls for him to warn the shops of our arrival. ‘I’m Aldo Lorenzi’s secretary, Hot Pants,’ he announced himself on the telephone, making us laugh a lot!”
These are but three of the many American custom knives and their stories among the scads of other custom and assorted knives and cutting implements in the museum. Meanwhile, a 300-to-400 page catalog of museum items is due for completion by early 2022 at the latest.
If you ever get Milan way, a visit to the Aldo and Edda Lorenzi Foundation and Museum is a bucket-list must.
Learn the latest about knifemaking techniques and other trending sharp subjects during the 9th Annual BLADE University 2022 Friday and Saturday of the BLADE Show.
Sponsored by Work Sharp, BLADE University has the most extensive schedule of knife, knifemaking and other instruction held at any knife show. New classes for 2022 include How To Forge a Sub-Hilt Knife with ABS master smith Steve Randall; Post-heat-Treat Grinding with custom knifemaker RJ Martin; How To Start a Knife Company with Diane Carver and Kimi Jensen of Brighten Blades; Keys to Outstanding Hamons with ABS master smith Brion Tomberlin; and more.
For the full list of classes, see the accompanying schedule. For enrollment and other information visit show.com/show-info/classes, or the Registration Counter in the show lobby.
8 a.m.-9:30 a.m.: Fundamentals of Grinding, The Courtyard. Award-winning knifemakers Tom Krein and Lucas Burnley take you through the process. 10 a.m.-11 a.m.: Exploring the History of Synthetics, Room 107. The Hawks Nest Customs team explores some of the types of synthetic materials used on knives. 10:30 a.m.-11:30 a.m.: Cryo-Quenching Steel: What It Does and Is It For Your Blades? Room 104. Steel authority and author Larrin Thomas explains the subject in detail. 1 p.m.-2 p.m.: How To Forge a Sub-Hilt Knife, Room 107. Steve Randall outlines his process for forging and building his hidden-tang sub-hilt model. 1:30-2:30 p.m.: Bladesmithing: A Teacher’s Angle, Room 103. ABS master smith Murray Carter delineates how he operated the Muteki bladesmith apprenticeship program for 10 years and provides advice on starting a larger knife manufacturing business. 3 p.m.-4 p.m.: Keys to Outstanding Hamons, Room 107. ABS master smith Brion Tomberlin will school you on most everything you need to know on the subject. 3:30 p.m.-4:30 p.m.: Hands-On Knife Sharpening Workshop, Room 113. Bring your own knife or a borrowed one and learn the progression of shaping a bevel, sharpening and edge maintenance from the team at Work Sharp. 4:30 p.m.-5:30 p.m.: Knives With History, Room 107. Knifemaker Jason Fry discusses different ways to incorporate historical material into knives.
SATURDAY, JUNE 4
8:30 a.m.-9:30 a.m.: Decorative Filework, Room 113. Knifemaker Kyle Daily of KHDaily Knives shows you his preferred files and step-by-step how he creates his five most popular patterns. 8:30 a.m.-9:30 a.m.: Post-Heat-Treat Grinding, The Courtyard. RJ Martin demonstrates techniques for grinding premium stainless steels after they have been heat treated. 9:30 a.m.-10:30 a.m.: How to Make A Coffin Knife Handle, Room 104. ABS journeyman smith Mace Vitale explains how he constructs the handles and shows you as well. 9:45 a.m.-10:45 a.m.: How To Start a Knife Company, Room 107. Diane Carver and Kimi Jensen of Brighten Blades recently started their new knife concern and share how you can start one, too. 11 a.m.-12 p.m.: Women’s Bladesmith/Knifemaker Panel, Room 113. Join ABS master smith Veronique Laurent of Belgium, Grace Horne of Sheffield, England, ABS journeyman smith Lora Schwarzer and Abie Lyons as they outline how to succeed as a woman in a male-dominated industry. 2 p.m.-3 p.m.: How to Texture Titanium Knife Handles, Room 104. Shane Magnussen of Scorpion 6 explains the grinder, appropriate machine setup, varieties of abrasive belts and more for the texturing method. 2:15 p.m.-3:15 p.m.: Hands-On Knife Sharpening Workshop, Room 113. For a redo of the class by the same name (see the description under Friday at 3:30 p.m.-4:30 p.m.), here’s your chance in Work Sharp’s encore presentation. 2:30 p.m.-3:30 p.m.: Exotic and Advanced Knife Techniques Used in Bushcraft, Room 107. Joe Flowers, knife designer and jungle guide, demonstrates and gives a presentation on outdoor-based knife skills from around the world. 4 p.m.-5 p.m.: Linerlock/Framelock Design & Construction Geometry, Room 104. David Carver of Carver Knife Co. teaches basic design, steps to build and the processes needed in detail, as well as flow, lock geometry and completion.
Kershaw steps up its balisong game with the introduction of the lightweight Lucha Carbon Fiber.
The original Kershaw Lucha made waves when it was released 2 years ago, and it’s only gotten better with a new twist on the design. Shake hands with the Kershaw Lucha – Carbon Fiber. Embracing cutting-edge materials, the Oregan company has cooked up a more nimble variation, one perfect in the role of a unique EDC option or a top-end balisong competition blade.
As its name suggests, Carbon Fiber is the belle of the ball in next-generation Lucha, with Kershaw applying it to the handle. Adding rigidity to the system, the company opted for a titanium skeleton, but offset the use of metal with weight-saving cutouts in the carbon-fiber exterior. The efforts paid off, the knife is a full ounce lighter than the original Lucha at a very svelt 4.9 ounces. Worth mentioning, the mix of carbon fiber and blue finished titanium gives the knife a dynamic look.
Kershaw didn’t skimp on the other aspects of the Lucha Carbon Fiber. Dual KVT ball bearings make the knife’s action silk smooth and quick as lightning, making opening and manipulating the knife effortless and smooth. A wicked spear-point blade, constructed of corrosion-resistant CPM 20CV stainless steel, facilities faster opening and proves useful for both cutting and perforating tasks. And a Kershaw’s “Working” finish maintains the aesthetic integrity of the blade, hiding scratches and gulls better other finishes.
While not the most expensive option on the market, the Lucha Carbon Fiber tilts to the expensive end of the balisong spectrum—$500 (expect around $300 retail). Yet, it’s difficult to argue the USA-made knife certainly offers plenty for the price.
Initial Impression
Describing the Lucha Carbon Fiber in one word is simple: streamlined. Building on the successful original, the new Carbon Fiber appears a more refined version in every way. From its single-edge spear point to its almost lighter-than-air titanium and carbon fiber handle, it should bring everything balisong fans appreciate to the next level.
Blending old and new, the modern period knife brings history alive in masterpieces.
Historical perspective is a relevant component in just about any undertaking. In the realm of cut, incorporating an appreciation of the past into the work of today brings another dimension to the custom knifemaker’s statement.
Interest in the knifemaking of a bygone era offers a window into the true artistry required to reproduce the knives of yesteryear, particularly with the absence of modern conveniences in the shop. Along with the interest in the historical knife, several custom makers bring famous designs, styles and patterns to life once again in tribute to those who have gone before.
The idea of the period knife blends old and new. “I’ve been making knives seriously since about 2002 when I took a class with the American Bladesmith Society in Washington, Arkansas,” related ABS master smith Lin Rhea. “Joe Keeslar and Greg Neely lit a fire under me and got me on my way. Since then the town of Washington has been like a second home, and I’ve even added to the personal connection between me and the area by interest in one of the town’s historical residents who was also a knifemaker. His name was James Black.”
A resident of Prattsville, Arkansas, Lin gained an appreciation for Black’s distinctive body of work*, using contrasting materials and techniques to create a bold, attractive look. “I’m grateful to get to know Mr. Black by studying his work,” Lin continued. “This intense study led me to try to recreate one of his knives, the Carrigan Knife. The original knife, a guardless coffin-handled bowie, was made by Mr. Black in the early 1830s in Washington, Arkansas. I chose the Carrigan as my first attempt because of its less intimidating size; however, as is often the case I found it to be just as intimidating once I started into the project.”
Lin Rhea’s period knife, a reproduction of the Carrigan Knife is based on a dress bowie James Black is thought to have made in the early 1830s in Washington, Arkansas. The original Carrigan includes a black walnut handle with coin silver pins and trim. The blade is about 6 inches long and the overall length is approximately 10.25 inches. (Whetstone Studio image)
The original Carrigan includes a black walnut handle providing a nice contrasting background to the coin silver pins and trim. The blade is about 6 inches long, and the overall length is approximately 10.25 inches. The full tang is virtually covered entirely by the walnut scales and the silver wrap.
When Rhea undertook his homage to Black and the Carrigan, he chose stabilized walnut, which he harvested himself several years ago, and trim in sterling silver. He forged the blade from 80CrV2 carbon steel and included at least 30 separate parts while attempting the same techniques used by Black nearly two centuries ago in fastening and assembling the finished knife.
“There is so much to be said about not only this knife but also Black’s work,” Lin concluded. “He was able to create a knife design utilizing only three materials yet impacting the knife world as few others could. His ability to arrange these materials into a functional, long lasting, beautiful tool is only enhanced by the knowledge that he also built in other qualities like moisture resistance, logical assemblage and ergonomics. All of this was done in a historic setting without modern equipment and epoxies. In my opinion, his design is ingenious.”
The Gold Rush Period Knife
Recently inducted into the BLADE Magazine Cutlery Hall of Fame® (September BLADE®, page 52), knifemaker Jim Sornberger has assimilated his gold and silversmith skill sets into custom knifemaking while helping introduce the modern world to the classic design, luster and embellishment of the Gold Rush era and boomtown San Francisco of the mid-19th century.
BLADE Magazine Cutlery Hall-Of-Fame® member Jim Sornberger’s interpretations of the Michael Price San Francisco/small dress bowie have won awards at various venues, including Best of Show at the 2019 International Custom Cutlery Exhibition in Fort Worth, Texas. This period knife features a blade in Vegas Forge stainless barstock AEBL and 412 stainless steels and san-mai damascus with a solid core. The guard and wrap handle are in Mike Sakmar mokumé barstock. Jim’s price for a similar knife: $3,500. (SharpByCoop image)
“I’ve been making knives since 1975 with the help of the late Les Berryman, an early Guild member, and with some guidance from Bob Loveless, Herman Schneider and Barry Wood,” Jim recalled. “The last three signed for me to join The Knifemakers’ Guild.”
For Sornberger, the style, embellishment and decoration of the canes, jewelry and knives of the Gold Rush era are most appealing. “San Francisco from 1850 to 1904, the Gold Rush period, was one of the wealthiest cities in the world, attracting some of the greatest artists, jewelers, carvers and engravers to ply their trade to a wealthy clientele. The work done in that period,” he opined, “rivals the best ever done.”
In the knifemaking genre, Michael Price and Will & Finck were among the most successful and prolific of the Gold Rush. Their work remains emblematic of the great migration to settle the American West, and the riches and ruin that were found with the experience.
“Price was Irish, and both cutlery firms hired workers who were English, German and possibly Scottish,” Sornberger explained. “Their dress knives are probably the most embellished American knives made in the 1800s-1900s. The dress knives had two common handles: an interesting, modified coffin shape and a more rounded, subtle taper shape. The blade shapes are spear-point dagger and San Francisco clip spear point.”
Sornberger is recognized as an authority on original San Francisco knives, as well as the magnificent gold quartz that was used so well by Gold Rush artisans. His modern interpretations of the Michael Price San Francisco/small dress bowie have won awards at various venues, including Best of Show at the 2019 International Custom Cutlery Exhibition in Fort Worth, Texas.
Jim’s dress fixed-blade bowie in the accompanying picture was made with Vegas Forge stainless barstock AEBL and 412 stainless steels, and san-mai damascus steel with a solid core. The guard and wrap handle are in Mike Sakmar mokumé barstock. Jim’s made such handles in gold and silver and nickel silver, also. The inlays are tortoise celluloid and California native gold/gold quartz.
According to Sornberger, the biggest challenge in his stunning creation was grinding the blade to show the distinctive pattern of the shell and the hardened core. The san-mai laminated blade was etched with ferric chloride, rinsed and color set with WD-40®.
Frog Knife
“The style of Michael Price’s work is a really good canvas with flowing lines, and there is a lot you can do with it,” observed ABS master smith Jon Christensen, who is in his 22nd year of making knives. “I wouldn’t call my San Francisco-style knives replicas. I do like to keep to the original form and honor the style of the maker, though.”
Jon Christensen’s San Francisco-style folder includes a blade of feathered leaf damascus steel and a handle of carved mammoth ivory with inlay of 4,500-year-old bog oak. Quite a period knife. (ChantryLeePhotography.com image)
One of Christensen’s most evocative pieces to date is referred to simply as the Frog Knife. However, the piece is far from simple, and Jon manages to convey the spirit of the Michael Price style while also imprinting some of his own personality.
“I built the feathered damascus for the blade with 1080 and 15N20,” he advised. “It’s a canister damascus. I forged the bamboo leaves and placed them in the can, welded it up, reduced it, and feather cut it so it would produce feather-cutting smears and leaves, and form branches to look like a little grove of bamboo leaves.”
The 10-inch knife has a 5.5-inch blade and a frame and sheath incorporating 410 stainless steel. Christensen utilized the “canvas” of the handle to the fullest, carving the mammoth ivory into a pleasing vignette of frogs and lily pads.
“The handle has something of a back story,” he smiled. “I had seen the Poppy Knife that Michael Price made and thought I would do my version. I took the knife to the BLADE Show and it didn’t find its owner. Then, the handle got ruined, and I just took the opportunity to rehandle it with the frogs and lily pads.”
Christensen got his start making stock removal knives after a career as a horticulturist. He learned to forge while working with ABS master smith Ed Caffrey and visited with knifemaker Rick Eaton and ABS master smiths Shane Taylor and Wade Colter. Jon also makes San Francisco folding knives and enjoys swordmaking. Plans for the future include more period knife examples.
Kimbll Style
ABS master smith Josh Smith owes his little league baseball coach, ABS master smith Rick Dunkerley, credit with getting him started making knives about 30 years ago. From the beginning, Josh has appreciated the thought process and craftsmanship of custom makers from a bygone era.
A period knife reproduction of the I*XL George Washington Hunting Knife by Doug Noren gets the full treatment in a 13.5-inch blade of 5160 carbon steel, a mother-of-pearl handle and 18k plated nickel silver. Overall length: 21.5 inches. (Whetstone Studio image)
“There’s something special about reproducing something that was built nearly 200 years ago,” he reasoned. “It’s easy to get lost in your thoughts while working on these knives, wondering what the makers were thinking about at the time. Was the knife going into battle? Was a rich man just wanting something unique? Was the maker just trying to be different and impress people? Were function and effectiveness of use the only factors that mattered? It’s really cool to think about.”
Josh has found the opportunity to consider historical context with a dagger in the distinctive dog-bone handle, recalling the mid-1800s when a gentleman named Loring Kimball of Vicksburg, Mississippi, owned several similar original pieces that were probably made by at least two different knifemakers in the New Orleans area. Knives in what many refer to as the Kimball style have been reproduced by a number of modern makers, mostly bladesmiths.
“The distinctive characteristic of the dog bone is clearly the shape of the handle,” Smith said, “but to me it’s more than that. The large domed pins and the flat facets on the handle provide such a neat look. One of the original Kimball daggers from the 1830s had silver wrapped around the butt of the handle and a small, thin silver guard. I never pretend to exactly reproduce these knives. I always put my own spin on the knife, trying to bring some of my style into it.”
Smith’s dog-bone dagger is fashioned from his own ladder pattern “W’s” damascus blade, African blackwood handle and 18k-gold pins and liners. The 9.5-inch blade is forged from 1080 carbon and 15N20 nickel-alloy steels, while a gold collar stretches over the back of the blade and bears the engraved name of the maker. Overall length: 14.25 inches.
“This particular knife was heavily influenced by Tim Hancock,” Josh said. “I feel Tim, Harvey Dean and James Batson are the three men who led the way in bringing these knives back to prominence, and Tim had the most influence on my construction of these knives. I love period knives and definitely plan on doing more. There are so many incredible weapons from the past that would be fun to recreate.”
*While a number of top industry authorities attribute such original 19th-century pieces as the Carrigan Knife, Bowie No. 1 and others to Black, no knives with Black’s mark are known to exist.
Travis Payne’s knife has all the right curves in all the right places.
It’s hard to find anything more beautiful than a shapely woman’s leg, and Travis Payne revisits the concept in knife terms with his Gal Leg fixed blade.
Study the leg handle and you can see how it would be eminently ergonomic. “That was the whole point of the knife—to get a handle shape that both looked like a leg and was pleasing to grip,” the maker from Telephone, Texas, noted.
Travis Payne (inset) said his Gal Leg fixed blade finished second in its category in the knife judging competition at the 2021 ICCE in Fort Worth, Texas. The swedged blade bears Payne’s mark of “T-Bone 21.” Note how the boot toe curls up to form a top single guard/thumb placement area for an enhanced grip.
Leg handles long were favored among manufacturers of antique pocketknives back in the day, but there’s something about Payne’s version with the boot for a bolster, swaybacked handle with the indentation about where the back of the knee would be and the—ahem—handle butt that all comes together.
You might say the knife has a leg up on the competition.
Gal Leg Specs Maker: Travis Payne Knife type: Fixed blade Blade length: 3” Blade material: Pattern-welded steel forged by Alabama Damascus Handle material: Mammoth ivory Bolsters: Copper engraved by Matt Litz Overall length: 7” Maker’s approximate list price for a similar knife: $1,200
