Editor’s note: The author (Josh Wayner) spent the better part of five years working in a high-end specialty butcher shop in coastal west Michigan. That shop is no longer in business, though what he learned there has stayed with him and, as he noted, is very dear to his heart. We thought him to be the ideal writer to do a story on five of today’s factory boning knives. We think you will agree.
A former butcher’s mate gives boning knives the full test treatment to find the best boning knife.
I hunt deer and other large game regularly and own all my own professional processing equipment. Among these items is the most basic and essential tool: the boning knife. As a butcher’s mate and now as a full-time outdoor writer, I have some opinions on these blades and how to best use them.
A boning knife is a rather specialized tool, and getting the right shape for removing meat from bone is the name of the game. In my span hunting I’ve either shot or helped process hundreds of deer. I hunt the most game-rich areas in Michigan, and it’s common for my party to land a dozen deer in a night. The best knife for working on a deer is a 5-to-7-inch saber-ground blade of a steel about 3/16 inch thick that features an ample, comfortable handle.
The knife you absolutely do not want is a boning knife for this type of work. In my experience, a boning knife is for kitchen work, though I favor it as a primary knife for game under 50 pounds live weight.
The reason I offer here is that I’ve never seen an injury with a proper large-format field knife. Where I have seen horrible injuries is with thin-bladed knives like those in this article. They have the sickening tendency to snap off when going through sternums and joints; the flexibility has a limit and I’ve personally witnessed a dozen snapped blades, with half of the snaps resulting in a serious hand injury. Extreme care must be taken with ultra-thin, razor-sharp blades. In the process of creating this article, my friend who helped me process the deer meat in the photos was cut to the bone himself with an errant flick of the blade.
Best Boning Knives
- Best Dedicated Boning Knife: The Knives of Alaska (KoA) Professional Boning Knives
- Kitchen Functional Boning Knife: Ontario 72-6
- General Use Boning Knife: Condor Tool & Knife Butcher Knife
- Scalpel Sharp Boning Knife: Benchmade Meatcrafter
Best Boning Knives Specs Comparison
| Knife | Blade Length (inches) | Blade Material | Handle Material | Weight (ounces) | Overall Length (inches) | Sheath | Country of Origin | MSRP |
|---|---|---|---|---|---|---|---|---|
| Ontario 72-6 | 6.25 | 1095 spring | Hardwood | 4.8 | 10.75 | N/A | USA | $15 |
| Condor Tool & Knife Butcher Knife | 7 | 1075 carbon steel | Walnut | 5.3 | 12 | N/A | El Salvador | $38 |
| Benchmade Meatcrafter | 6.08 | CPM S45VN stainless | Carbon fiber | 4.52 | 11.06 | Black and orange polymer | USA | $400 |
| Knives of Alaska (KoA) Professional Boning Knives | 5 | D2 tool steel | Hard rubber | 4.2 | 9.625 | Black Kydex | USA | $50 |
Best Dedicated Boning Knife: Knives of Alaska Professional Boning Knife
Pros
- Designed For The Job
- Ergonomic Handle
- Great Value for Performance
Cons
- Limited Versatility
KNIVES OF ALASKA PROFESSIONAL BONING KNIFE
BLADE LENGTH: 5″
BLADE MATERIAL: D2 tool steel
HANDLE MATERIAL: Hard rubber
SPECIAL FEATURES: Available in two different flexes: flexible and semi-flexible
WEIGHT: 4.2 ozs.
OVERALL LENGTH: 9.625″
SHEATH: Black Kydex
COUNTRY OF ORIGIN: USA
MSRP: $49.99
The Knives of Alaska (KoA) Professional Boning Knives—I tested both flexibility models—are exactly as their name implies. They are a bit more of an investment at about $50 each. They are however, inexpensive enough that they can be easily replaced if broken or lost in the field. These are truer dedicated boning knives and display a curved, upward-swept profile that forces the whole edge into use. The handle angle promotes a full grip while working on both meat on the bone and on a flat prep surface such as a cutting board.
These knives are superior to the first two reviewed in this story. They have an extremely fine point that gets into the bone and allows you to clean off nearly every meat bit. For the price, they are eminently functional and require minimal maintenance. They are my choice out of the bunch. They are an exact fit for their role, while not pretending to be something else. I like that the KoAs felt the closest to what I had in the butcher shop all those years ago.
| KoA | $69 |  |
| DLT | $70 | |
Kitchen Functional Boning Knife: Ontario 72-6
Pros
- Affordable
- Durable Edge
- Effective Breaking Down Large Cuts
Cons
- Corrosion-Prone Steel
- Unsealed Handle
ONTARIO OLD HICKORY 72-6 BONING KNIFE
BLADE LENGTH: 6.25″
BLADE MATERIAL: 1095 spring
HANDLE MATERIAL: Hardwood
SPECIAL FEATURES: Inexpensive and available in bulk quantities for rants and kitchens
WEIGHT: 4.8 ozs.
OVERALL LENGTH: 10.75″
COUNTRY OF ORIGIN: USA
MSRP: $14.99
Boning knives are a relatively distinctive category in that they span the range from essentially disposable to extremely high-end, yet are intended for the same purpose. Looking at the four in this article, the least expensive is the Ontario 72-6, which is available in bulk quantities and can be had for as little as $8. It is a good cutter, and excellent for breaking down large meat sections. The straight edge is less ideal for getting into ridges in the shoulder bone, but it is serviceable. In the case of this knife, the steel is very prone to corrosion and the handle is likewise unsealed or treated. To fight the corrosion, wash and dry the knife thoroughly after each use. Apply a light coat of oil on the blade on occasion as well.
The ‘Old Hickory’ lettering on the handle came off after I washed the knife, and the steel began to spot immediately. This knife has a somewhat textured blade and is not smooth and even. Fat and blood can easily build up on the blade flats. That said, the edge out of the package was sharp, if not a little obtuse in terms of geometry. Despite my best efforts to dull it in use, it stayed sharp and functional. It has no guard or projection and is similar to a puukko in terms of the care that must be taken to not allow the hand to slip up and onto the blade. My impression of this blade is that it is a functional but essentially disposable kitchen tool.
| OKC | $18 | |
| Optics Planet | $22 | |
General Use Boning Knife: Condor Tool & Knife Butcher Knife
Pros
- Sharp And Durable Edge
- Effective For Large Cuts
- Durable Construction
Cons
- Handle Logo Fouls
- Uneven Edge Usage
CONDOR TOOL G KNIFE BUTCHER KNIFE
BLADE LENGTH: 7″
BLADEMATERIAL: 1075 carbon steel
HANDLE MATERIAL: Walnut
SPECIAL FEATURES: Thin, light and practical for kitchen tasks
WEIGHT: 5.3 ozs.
OVERALL LENGTH: 12″
COUNTRY OF ORIGIN: El Salvador
MSRP: $37.78
The Condor Tool & Knife Butcher Knife has a similar handle to the 72-6, but the blade is longer and wider. The edge out of the box was sharp and held up. An immediate point of concern for sanitary purposes is the deeply cut logo in the grip. The logo is somewhat uneven and large and is a collection point for fat and blood. It also digs into the fingers a bit when cutting, something that is not a major comfort issue, just a moderate annoyance.
The blade is oddly shaped for use as a boning tool. The bowie-style point is hard to use in tight spaces and doesn’t allow for the “scoop motion” when getting meat out of valleys in the bones. Where it does well is in breaking down large sections of meat on the table. The blade shape puts virtually all the pressure on the belly near the tip; the rear edge nearest the handle is seldom used due to the blade’s inability to get close to the cutting board for slicing strips. Once the belly of the blade gets dulled, its ability to cut and slice dramatically decreases and it needs to be sharpened. I’d rate this as a functional general-use knife for the kitchen, but its utility as a boning knife is questionable.
| Condor | $40 | |
| Amazon | $34 | |
Scalpel Sharp Boning Knife: Benchmade Meatcrafter
Pros
- Exceptional Sharpness
- Premium Craftsmanship
- High-Visibility Design
Cons
- High Price
BENCHMADE MEATCRAFTER
BLADE LENGTH: 6.08″
STEEL: CPM S45VN stainless
FINISH: Cerakote™ coating
HANDLE MATERIAL: Carbon fiber
SPECIAL FEATURES: Ergonomic and extremely sharp
WEIGHT: 4.52 ozs.
OVERALL LENGTH: 11.06″
SHEATH: Black and orange polymer
COUNTRY OF ORIGIN: USA
MSRP: $400
The Benchmade Meatcrafter* in this story is the first production version of this particular model from the company, literally the first of its kind off the line. It is a high-end knife eight times the price of each of the Knives of Alaska models tested. Benchmade’s quality is evident and this status symbol is not a “safe queen.” It is one of the sharpest—if not the sharpest—knives I have ever seen from the factory. I was actually taken aback when it went through a huge deer ham with no effort. It is scalpel sharp and held that level of sharpness the entire test. I for one was not used to a knife this sharp. I had to retrain my hand to use less force in cuts because it was risky.
This is a knife I would proudly use and display, but even with its orange blade (for higher visibility). I would be very cautious in its use for fear of breaking it. This is one that I know I’d fear losing at the cost alone. Things happen in the field, and I’ve lost a lot of gear. The reality is I’d rather break or lose a $50 knife than something like this.
Meatcrafter Deals
| Scheels | $185 | |
| Amazon | $450 | |
Read More On Game And Butcher Knives:
- Unzip ‘Em: Best Gut Hook Hunting Knives
- Brisket Knife: These Carving Blades Are Bad To The Bone
- Best Hunting Knife: Four Fab Factory Fixed Blades/li>
- Best Ulu Knife: Background And Buyer’s Guide
Blade Grinds: A Down And Dirty Guide
Knife edges come in all different styles. We break down the major types in this quick guide to blade grinds.
Cutting performance is greatly influenced by the way in which the maker grinds the knife. Each grind will have different cutting characteristics. A good knifemaker will consider whether the grind of the knife is suited to the chosen task. You as a buyer will also need to consider if the grind of a knife will suit the tasks you have in mind.
Flat Grind
A flat-ground knife is a simple wedge and may be thick or thin. Flat grinds are good for slicing and deep cuts. I personally prefer a flat grind that goes all the way to the spine. A thinner flat grind will cut more smoothly than a thicker flat grind, where a thicker grind may be more durable.
Hollow Grind
A hollow-ground knife has a slightly concave bevel, which makes it thinner behind the cutting edge. This makes for good skinning and shallow cut work, without giving up overall blade heft or durability. Deep cuts or chopping are not well suited to a hollow grind.
Convex Grind
Convex grinds have slightly rounded bevels, which increases their edge stability. While they may not excel at slicing, they’re the way to go for hard use cutting and chopping.
Scandi Grind
Scandi grinds are a short flat grind with no secondary bevel. “Scandi” refers to the Scandinavian countries where that grind style is popular, especially Finland. This grind style cuts very well but can be difficult to sharpen properly.
Compound Grind
A compound grind may combine several of the basic grind shapes. Particularly on tactical and folding knives, many modern grinds are aesthetically interesting, but at the occasional sacrifice of performance. If you’re collecting for aesthetic reasons, however, these grinds could be all you ever wanted out of a knife.
More Knife Basics:
Knife Steel Trends: What To Look Forward To In 2025
Knife industry pros give their takes on what the hot knife steels will be in the year ahead.
Every cutlery buyer faces a dizzying array of steel choices when it comes to buying that next knife, an array that represents the proverbial “double-edged sword.” While it’s nice to have choices, it can also be hard to keep up with so many options. Fortunately, industry professionals are available to help sort out which stainless and carbon varieties are either catching fire or cooling off.
Hot Steels for 2025
- CPM Magnacut: Folders and fixed blades
- CPM S30V: Hunting knives, tactical folders, custom knives
- CPM S35VN: Tactical folders, custom knives, factory outdoor knives
- CPM 154: Hunting knives, EDC knives, custom knives
- CPM 20CV: EDC knives, custom knives, knives requiring heightened wear and corrosion resistance
- CPM S90V: Knives requiring heightened wear and corrosion resistance
- CPM Cruwear: Bushcraft knives and tactical fixed blades
- CPM 3V: Bushcraft knives, survival knives, hard-use knives, tactical fixed blades
- CPM 4V: Competition cutters, hard-use knives
- M390: EDC knives, custom knives
- 1095: Factory outdoor knives
*The steels are listed in no particular order by the knife patterns/types for which they are favored most by users and makers, according to the story’s sources.
MagnaCut Reigns Supreme
Last year when BLADE took the temperature of steel suppliers, the clear-cut champion of blade materials was Crucible Industries’ CPM MagnaCut stainless. The creation of steel guru Larrin Thomas, MagnaCut remains on top and will stay there for the foreseeable future. Bob Shabala, president of Niagara Specialty Metals, praised the high-performance blade material last year and still does today.
“We have sold about 320 tons of CPM MagnaCut since its introduction in 2020. It is our biggest selling cutlery grade right now and I don’t expect that to change anytime soon,” Bob said, adding the qualifier, “This is from Niagara Specialty Metals’ limited perspective. I’m sure other mills are working on new grades which I’m not privy to.”
One reason MagnaCut is so popular is it embraces all cutlery genres with ease.
“CPM MagnaCut remains in high demand across various knife patterns,” Bob observed. “Some customers currently using MagnaCut for fixed blades are expanding into folding knives and have expressed plans to continue using the steel for their new designs, reflecting its versatility and ongoing popularity.”
Scott Devanna, vice president of technology and a metallurgist for SB Specialty Metals, tends to concur.
“I’m not sure there will be a new ‘super steel’ introduced in 2025. The introduction of new steels seems to have a three-to-four-year cycle, and with the recent intro of CPM MagnaCut such new introductions may be a few years off. We sell a lot of MagnaCut,” he stated. “I’ve learned over the years that new is very often the primary driver when new grades are introduced. This is what happened with CPM S30V, CPM 20CV and its European equivalent M390, and a few other grades.”
It should be noted that MagnaCut technically is going into its fifth year of existence. As you can see, it takes a while for a steel to work its way into the manufacturing pipeline and be given a thumbs up or thumbs down by the end user.
Specialty Grade Steels
Meanwhile, other specialty grade steels aren’t being ignored. In fact, many knife consumers prefer other steels that suit their needs better, both of the stainless and carbon varieties.
“CPM S30V, one of the original cutlery-grade steels, continues to be one of our best-selling products,” Shabala noted. “Despite its age*, S30V maintains a strong position in the market, demonstrating its enduring reliability and widespread appeal among knifemakers.
Devanna agrees.
“CPM S30V is still a favorite for hunting knives, as well as CPM 154,” he noted. “For everyday carry folders, M390, CPM 20CV and CPM 154 are still used quite a bit as well.”
Scott said CPM S30V and S35VN remain strong for tactical folders.
Custom knifemakers aren’t as easily swayed by trends and tend to go with steels they are comfortable using, are time-proven to them personally, or geared to their particular customer base. While many are on the MagnaCut train, they tend to be more diverse in their choices.
“Other steels popular among custom knifemakers are M390, CPM 20CV, CPM 154, and to a lesser extent CPM S30V and CPM S35VN,” Devanna stated. “I have heard that CTS-XHP will be re-introduced, and this grade developed quite a following when it was readily available—especially for kitchen knives and high-end folders.”
Added Shabala, “CPM 154 is always popular with the custom makers.”
Carbon Steel
THE CARBON EQUATION
The outdoor crowd—bushcrafters, survivalists and open-air tactical users—has to be pleased with the attention they’ve been getting from the industry. These users’ requirements are different and they prefer a subset of steels all their own.
“CPM 3V and 4V are favored for hard-use knives due to the steels’ toughness, while CPM S90V and 20CV are popular among users who prioritize wear and corrosion resistance,” Shabala observed. “CPM 3V and CPM 4V are carbon steels that continue to sell well in specific areas. 3V is in high demand for bushcraft knives and 4V is being used by the current national champion in BladeSports International cutting competitions, Ben Propst. His wife Sue Ann is now using it and in 2024 they both won cutting events in Kokomo and the Smoky Mountain Knife Works fall festival.”
“I think CPM 3V and CPM Cruwear—mostly for bushcraft/survival knives as well as tactical fixed blades—are gaining popularity in the market,” Devanna opined. “CPM 3V has proven itself over the years and continues to be a popular grade. CTS PD#1 was in this category but availability of this grade is a problem.”
While major outdoor knife manufacturers like TOPS and ESEE still sell the bulk of their knives in 1095 carbon steel, they have been slowly offering their customers more diversity in their lines, including such stainless versions as S35VN.
Overall Take
As Shabala and Devanna noted, MagnaCut will be the top dog among steels in 2025, but it’s certainly not the only hound in the kennel.
The cutlery industry is so diverse in the competition among manufacturers, custom makers, genres of knives and budget categories, there’s room for many different stainless and carbon steels. While what’s in the works remains unknown to most, you can bet there are teams of metallurgists working on the next great knife steel as these words are written.
As a knife enthusiast and cutlery buyer your choices are bountiful in all categories—from EDC to outdoor, fixed blade to folder—and affordable to expensive. Some users buy one knife to last for years while others rotate their carry or require cutting fare for specific purposes.
The good news is your knife and steel options have never been better!
*Editor’s note: The first-ever steel both designed and made specifically for knife blades, CPM S30V has been used for knives since 2001.
More On Knife Steel:
Knife Buying Don’ts: How To Avoid Cutting Pitfalls
Knife buying–particularly custom–can prove daunting. We gathered industry pros to give the top mistakes to avoid.
When it comes to acquiring knives, the informed buyer is most often the satisfied buyer when the transaction is complete. So in the spirit of friendly advice, BLADE® has enlisted the help of several knife industry pros to offer a few words on making the most of the knife-buying experience—or to put it another way, 11 mistakes to avoid when buying a knife.
Don’t Deal With Questionable Sellers
“A lot of it revolves around reputation,” said custom knife purveyor and collector Paul Farina of Farina Fine Arts. “Human beings can be different, but 80 to 90 percent of the people you meet out there are great. In the knife world, many of them will give you a refund if you aren’t happy.”
Dave Harvey of Nordic Knives echoed that sentiment. “Honest sellers are not hard to find, thankfully,” he said. “Look for those with years of experience. Generally speaking, dishonest sellers will not be in the business very long.”
Along the same lines, Daniel O’Malley of bladegallery.com cautions folks interested in buying online. “If purchasing online, make sure you are buying from a company that has been around a while,” he offered. “There are a lot of fraudulent websites out there these days—often ones that are trying to appear to be a well-known website. One dead giveaway that you may be on a fake purveyor website is if the prices are too good to be true. Unfortunately, you are unlikely to find a legitimate site selling knives for half the price of other legitimate sites.”
Don’t Buy Knives On Pictures Alone
“In most cases today, knives will be purchased online, and therefore you may have to judge the knife by photographs and listed descriptions,” O’Malley advised. “Since the value of the knife is greatly affected by small scuffs and scratches, it is important that the photos are clear enough that any imperfections will be noticeable.”
Along the same track, Harvey noted, “Pictures are great, but they never fully substitute for being able to see and hold a knife in person. Make sure you buy from someone or a dealer with a 100-percent-return guarantee. If you are not satisfied with your purchase, you should be able to return it in a reasonable period of time.”
Don’t Buy Knives On Steel Only
“I never talk to people too much about a particular blade steel,” commented Dave Ellis of Exquisite Knives. “I usually discuss with clients how the complete knife was made, how it was fashioned, and that is more important, I think. Someone may be enamored with a certain type of steel, but that is rare with my clientele and only a consideration in talking about the whole knife.”
Harvey reckons that few knife buyers take the “blade-steel-first” approach. “At least I would hope not,” he asserted. Farina added, “There are a few exotic blade steels out there right now, and these may be sought after just because they’re exotic. Also, some steels have been discontinued and knives with those steels may be selling because of the rarity.”
Taking the entire knife into account is the best way to reinforce a purchasing decision, according to O’Malley. “Knowing the stats on the knife is important,” he reasoned. “We want to know where it was made, who made it, in what country it was made, and what materials they used. That said, judging a knife by just the blade materials used ignores fit and finish as well as heat treatment quality. In some cases the identical steel at the identical Rockwell hardness can still have tremendously different edge holding. In fact, over the years I have found that the quality of heat treatment is perhaps even more important than the steel used.”
Don’t Buy Knives On The Handle Comfort
“Getting a knife in hand and seeing what it feels like is ideal, though sometimes not possible if you are purchasing from far away,” O’Malley related. “I often advise potential buyers that even if they are holding the best knife in the world, if they don’t like the way it feels it isn’t the best knife for them. That said, some buyers feel a knife is comfortable just because it is familiar—similar to their last knife. They may have gotten used to the last knife and like the way it feels, but a different feel might actually be better, that is, a more ergonomic handle or lighter design. Sometimes it takes using the knife for a while before you know how you really feel about it.”
Don’t Adopt A Herd Mentality
“There are trends out there, but because I’m older and been around the art knife world so long, I’ve thought about the places to put my money,” Farina commented. “If you’re looking at an up-and-comer in knifemaking, check their quality, find out who taught them. That is how I get introduced to them. If they have been taught by an experienced maker, you can tell the quality, and the price may reflect in less money with younger guys.”
From the perspective of “hot styles,” Harvey remarked, “I don’t object to those who want to buy the ‘hot’ knives as long as they are styles and makers that they enjoy and collect. Buyers should always beware of ‘hot’ knife prices and not fall for overpricing.”
“What’s currently ‘hot’ isn’t always best,” O’Malley commented. “The knife industry develops relatively slowly and though each year we see new miracle steels come out, they often lose popularity after a year or two because they may not have panned out. Tried and tested steels like S35VN, Takefu SG2, 52100 and more are great benchmarks to test against.”
Don’t Overlook Makers By Name
Ellis looks long-term and sees intrinsic value in the known commodities. “I recommend the blue-chip makers,” he declared. “Instead of buying 10 knives you can afford, save up and buy that one Loveless. This year I’ve sold 14 Lovelesses and the pricing has not gone crazy. So, an entry level $5,000 knife is not so ‘out there’ for someone.”
According to Harvey, most big-name makers have an established collector following, which typically relates to a lasting market for their knives down the road. However, O’Malley points out the benefits of considering numerous makers.
“The knife industry is full of tiny workshops that are doing the best work in the industry,” he noted. “While there are also some great big-name makers, these smaller shops are more likely to provide more bang for your buck. Additionally, in many cases, small workshops may be putting more attention toward quality of heat treatment, which can result in much higher performance.”
Don’t Overrate The Investment Factor
“Buying for investment is something I love because of the fact I can make money on knives,” Farina explained, “but this is not a blue-chip investment stock. So do it for the passion and love of the product. However, if the goal is only for investment, then be very structured. Listen to an adviser. I had a customer come to me after spending a lot of money in four years. He wanted to sell and make 20 percent profit on all the knives [he had bought]. Maybe that would happen on some stuff, but it is a bit unrealistic.”
O’Malley added, “Knives can be a great investment. Over the years, I have seen many knives increase dramatically in price, though certainly there are some that hold their price and even some that go down. Picking the right knives for investment does take a time commitment. You need to research and know the maker and their work. How does the knife fit in the range of knives that maker creates? Will the materials hold up over time? Where is the maker in his or her career? Taking all this into account, it is possible to collect knives as a great investment, though keep in mind that even with the best research not every investment will work out.”
For Harvey, the investment path requires some preparation. “Smart buyers can and do successfully invest in certain knives,” he said. “This does require a lot of knowledge and patience, as you generally won’t see significant increases in value in the short term. For most buyers, I suggest buying what you like and enjoy for your collection, not expecting a large return for it upon sale.”
Don’t Exceed Your Knife Buying Budget
Ellis provides sound wisdom on auction bidding. “Set a price at the auction and don’t go over the limit and find yourself suddenly paying a lot more than you wanted to pay. I remember a particular Jurgen Steinau fixed-blade knife a few years ago when an overseas bidder and a guy from the Bay Area were in there. The knife went for $110,000,” he noted. “People were in there butting heads and then it became an ego thing. Also, don’t buy with an eye toward flipping the knife. Avoid bid ups like the plague.”
“Auction sites tend to have horrible photos, making it impossible to ascertain what a knife is really like—and what it is worth. Since fit and finish as well as condition are so important to value, figuring out what to bid can be near impossible. Additionally,” O’Malley opined, “auctions can be a way to end up paying much higher than a direct-from-maker price.”
Don’t Discount Second Opinions
“Second opinions are nice and not too hard to get on many knives,” Harvey pointed out. “There are online forums and other social media outlets where collectors share information on many makers and knives.” Take advantage, then, of the availability of information but consider the source always.
“Knives are pretty personal,” O’Malley observed. “What works for you might not work for your buddy. It’s always fun to walk around a show with someone so that you can bounce ideas off each other, but at the end of the day, buying what you like is probably most important.”
Don’t Buy Knives Under Duress
Never feel pressured to make a knife purchase. Don’t always accept the line that the knife you are considering could be gone in the next few minutes. Take a deep breath and make the most informed decision possible in the current environment. If you don’t feel totally positive, walk away.
“Many knives are literally one in the world,” O’Malley said. “This means that if you don’t buy it, there is a chance that it will be gone. Over the years, I’ve found a good way to evaluate is to ask yourself, ‘If this knife sells to someone else, in three to five weeks will I be frustrated and still want to purchase it?’ If the answer is no, you probably didn’t need to purchase the knife. There will always be others. There are, however, a few knives that I didn’t buy that even years later I wish I had purchased. Figuring out if this is one of those knives lets you know to buy it before someone else does. Any big collector has had a few knives they didn’t purchase quickly enough that they still regret not purchasing today.”
Don’t Always Discount Deposits
“If a maker requires a deposit, he or she must be a good accountant,” Farina related. “Some are not businessmen. They are artists and machinists. So, it’s about reputation and feeling good about the maker you are working with.”
Trust is a big factor across the board. “Paying for a knife before it is completed can be complicated,” O’Malley maintained. “A well-regarded maker once summed up the problem: ‘It’s very hard to work on a knife that’s already paid for.’ That said, collectors often commit to a purchase, have a knife made, and don’t complete the purchase or just ghost [stop communicating with] the seller. For this reason, I feel it is reasonable to pay a relatively minimal deposit, 10 to 20 percent of the cost of the knife, when purchasing directly from the maker. If working through a purveyor and having a knife made, it isn’t unusual to have to pay the full amount up front since the purveyor is committing to the purchase for you.”
Stay Informed
Advice is free, for sure, but it comes from the voices of experience. When buying a knife, it pays to listen to those already engaging in the process. Of course, every situation is a bit different. There are always additional considerations. The bottom line is to approach a knife purchase on an informed basis. That translates into a confident buy!
More On Custom Knives:
- Eastern European Custom Knives
- Latin Americab Custom Knife Makers
- What Do Judges Look At In Custom Knife Competitions?
- What Defines The Best Custom Hunting Knives?
Scissor Sword: Scissor Maven Grace Horne’s Prized Collectable
Grace Horne makes what, for her especially, is the buy of a lifetime.
Scissors-making maven Grace Horne scored a find of a lifetime recently when she obtained the antique Scissor Sword made in 1851 by George Oates of Sheffield, England.
A Sheffield native, Grace thought she had lost out on the one-of-a-kind piece when someone else bought it after her computer crashed halfway through an auction of David Hayden-Wright’s collection of historical British knives in 2023.However, a dealer contacted her this past spring with a picture of the piece asking if she had ever seen it. Grace of course had, asked who owned it, contacted the owner and bought it from him at BLADE Show 2024.
The sword was made especially for London’s iconic 1851 Crystal Palace Exhibition and is in Wright’s book, The Heritage of English Knives. In part, Wright wrote the sword was “conceived to represent two completely different visual images, one an elegant diamond tapering blade flat hilted court sword … the other an exceptionally large pair of attractive display tailor’s scissors … The long split blades form a diamond section with closing catch piece at the tip, each has foliate blued panels highlighted by the mirror polished steel, the steel ribbed ricasso forming the concealed hinge.
The split inner blade faces with white frost etched floral panels and the scrolled legend, ‘Manufactured by – George Oates – Sheffield.’” We seriously doubt Grace and the Scissor Sword will part company anytime soon.
See More Custom Knives:
- COOL CUSTOM: BRIAN BROWN’S TAKA V2S
- COOL CUSTOMS: BARRET CHRISMAN TAKES THE OL’ BULLET HI-TECH
- COOL CUSTOMS: KEVIN CASEY’S LITTLE FEATHER KNIVES
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Best Custom Hunting Knives: Is There A Consensus?
Top knife observers decipher the best custom huntering knives ever made.
It’s an ongoing discussion, or maybe a debate, slightly contentious but always cordial. When the question is pondered regarding who made the best custom hunting knives ever, a few names quickly come to mind.
Of course, there is no right or wrong answer. It’s a matter of interpretation, fit and finish, design, form and function, and the feel of the knife in the hand when it’s time to get down to the business of skinning and dressing game. Each respected and well-traveled knifemaker and observer consulted below can tell the stories that back up his top few. But in the end there is no doubt. Each of these revered custom makers and/or bladesmiths has got game. It’s proven in their work.
Bruce Voyles’ Take
BLADE Magazine Cutlery Hall-of-Fame® member and knife auctioneer Bruce Voyles accompanied his fellow Cutlery Hall of Famer, the legendary George Herron, on a few hunting trips and experienced his work in the field.
“George was a fantastic hunter,” Bruce remembered. “When a group of us would go with him, we might kill three deer in a four-day morning and afternoon hunt, but he could get eight if he wanted to.”
Bruce tells the story of an Outdoor Writers Association hunt Herron organized after an invitation from a South Carolina country gentleman that George had helped change a tire. It seems the man owned a large tract of land, and in return for Herron’s kindness he was allowed to hunt deer on the property.
“When we got to that plantation, every guide there was carrying a George Herron knife,” Bruce commented. “The thing about George’s knives is that when you held one and used it, you were using a knife made by a man who had been there. He made tremendous skinning knives, and the balance and feel in the hand are unsurpassed. The balance, shape of the handle, and minor nuances of the tilt of the blade, its thinness, and the tapered tang set Herron knives apart.”
According to Voyles, the knives of Herron, Jerry Fisk and Cutlery Hall-of-Famer Bill Moran feel like an extension of the hand. Herron also made knives that were affordable for a hunter to purchase. Since he put many knives in the hunters’ hands because of a reasonable price point, the praise of his work in the shop spread far and wide. Today, there are several quality custom knifemakers contending for recognition, and they include Ralph Smith, Larry Page and Wayne Hendrix to name just a trio, Bruce says.
“Wayne was one of the guys who trained in George’s shop, and while we were hunting he had his own shop set up on the grounds making knives to sell directly to hunters,” he noted. “He was a guide in South Carolina and approaches making hunting knives the same way George did. He’s the closest to George’s knives now.”
Jim Sornberger’s Take
Cutlery Hall-of-Fame knifemaker Jim Sornberger remembers the days years ago when names such as Harry Morseth and Cutlery Hall-of-Famers Bo Randall and Rudy Ruana were synonymous with excellence in hunting knife craftsmanship. He also mentions the fine work of Corbet Sigman and other contemporaries of the 1960s and ’70s.
“It goes back to when I was a kid and my uncle had a gun store in Redding, California,” Jim said. “Those names were famous, and I met Harry Morseth in the ’50s. His Cascade Skinner was my favorite hunting knife for many years with a great handle shape in leather or stag for a good grip and a guard, which is really important in a good hunting knife because you’ve got to hang onto an animal or fish if you’re working and you can’t afford to have the knife slip in your hand. The blades were laminated Brusletto steel from Norway, and the knives came with a safety sheath. Mine was copper-lined leather in the shape of the knife, and later models had a fiber material liner inside.”
Sornberger also mentions Cutlery Hall-of-Famer Gil Hibben, Ruffin Johnson and Clay Gault as makers of outstanding hunting knives. However, trying to identify custom makers that are in that rarefied air with the masters these days requires some reflection. “It’s tough because a lot of guys follow trends nowadays and they find it’s cheaper and faster to make a knife without a guard,” he opined. “Randy Lee has been around a long time and still makes a lot of good using knives. Dave Pitt in Redding, California, does as well, and that’s hunting country. Randy has a stubby little hunter with a 3.25-inch blade and nice guard, and that’s plenty of knife for most hunting applications.”
Tom Krein’s Take
Veteran knifemaker Tom Krein is upfront with his thoughts on the best maker of hunting knives.
“I actually worked for Bob Dozier and A.G. Russell from the mid-1990s to 2001, and honestly this is a tough one. We all use hunting knives differently in the field and for different things, but I would put Bob Dozier forward. He grew up hunting in the bayous and providing for his family, [and] he has a lot of experience making knives. He is an exceptional craftsman, and in the 1980s I feel one of the pioneers in the style of distilling everything down to make hunting knives easier to make and get them in everybody’s hands.”
Krein likes the reasonable price point of a Dozier hunting knife and the attributes that characterize the maker’s outstanding work: a full tang, thinly ground blade, Micarta® handle, and often a Kydex sheath system for safety. “Dozier’s knives check all my boxes,” he related. “The Dozier Personal with a 2-inch blade works great on game, and an investment of $300 will get you a fine Dozier knife.”
Tom also has seen the Morseth line continue with A.G Russell and has tremendous respect for the maker’s legacy. “The first new model A.G. made when he acquired Morseth Knives from Harry was the Model 1, also known as the Ozark Hunter,” Krein noted. “It is a drop-point camp and hunting knife with a 3.5-inch blade, hidden tang, nice guard, and thin-shaped Micarta® handle that make the knife extremely light.”
Tom tips his hat to custom knifemaker Brian Goode, whose hunters and skinners are gaining notice, while he also acknowledges the great work of Jerry Fisk, whose Sendero served as Krein’s own inspiration to begin making knives. And then there’s the geometry and thinness of the blade in ABS master smith James Rodebaugh’s hunting knives that Krein calls “beautiful work.”
James Rodebaugh’s Take
Speaking of Rodebaugh, his thoughts on the best maker of hunting knives include George Herron, whose work he describes as “superb,” and two more greats, D. E. Henry and Cutlery Hall-of-Famer Jimmy Lile. “The first knife I ever owned was a Lile hunter, and he made one heck of a hunting knife,” James remarked. “That knife was my primary hunter before I even started making knives, and it did all I ever asked of it.”
According to Rodebaugh, edge geometry is critical in a hunting knife, along with the design and profile of the handle and proper Rockwell hardness. Each of these characteristics is essential, and the Lile knife was “about as perfect as I’ve ever held, and I’ve dressed well north of 300 animals, not counting small game.”
Rodebaugh’s own knives are reflections of his hunting experience. He has been lauded for the field performance of his Raised Swedge Hunter, which some refer to as a harpoon point, that was actually inspired by a Marble’s hunter design. He has been making the Outfitter hunting knife for about 15 years, forging the blades in batches of five with O1 tool steel hardened to a Rockwell of 60-61 HRC, and a Micarta handle with a palm swell for added comfort.
James has been impressed recently with the work of Missouri-based maker Jason Coy and ABS master smiths Adam DesRosiers and Jason Knight. “Jason saw my raised swedge years ago and asked to use it, and I said ‘absolutely!’ Nobody has probably designed a ‘new’ blade in the last 1,000 years or so. Adam has worked with it as well, and now everybody in the country produces that design feature.”
Of Course, Bob Loveless
The names of custom makers past and present conjure images of their outstanding hunting knives. But no story on the topic would be complete without mention of Cutlery Hall-of-Famer Bob Loveless. While some have said Loveless was a fine maker, some have also said his fit and finish were reasonably good—not great. Nonetheless, the thing about Loveless was his eye for design.
“Loveless went to design school,” Voyles explained. “He made a knife with eye appeal. It was different, and a lot of people don’t understand why, but it was the natural French curve. It was the design. People say Loveless made the perfect hunting knife because of the drop point, and to me it doesn’t work as good as one of George Herron’s knives.”
Sornberger knew Loveless well. “Bob was a good friend and signed for me to get into the Guild,” Jim began. “I think Bob found a universal handle shape that he used on all his knives, and it was a combination of a good kitchen knife and all with a guard except for a couple of models he made later on. All fit well in the hand. Bob got a lot of publicity. He could sell snow to Eskimos.”
Krein sees the Loveless drop point as iconic. “But there is a difference with the variance in game animals from squirrels to rabbits to deer, elk and moose. So best at what? I personally think the Loveless drop point is a fine design, but I wouldn’t take it into the woods,” he observed. “It’s just bigger than I like, and I like hidden tangs for hunting knives.”
Rodebaugh reminds that Loveless is a giant among custom knifemakers, and his hunters are noteworthy to say the least. “I met Bob many years ago and didn’t live far from him in California,” James recalled. “He made a good knife, and the drop point had a lot of impact on the industry, but contemporary with Bob were guys like Herron that produced excellent knives. Loveless made a solid working knife and took that to great heights through pretty good marketing, along with his popularizing of ATS-34 stainless blade steel.”
All hunters have a favorite knife, a trusted companion in the field that is handy, dependable, and built for the jobs encountered. While discussing the topic of just who might be the best custom maker of hunting knives is a never-ending exercise, suffice it to say that hunters are fortunate to find such steadfast companion tools when they are needed most.
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How Many Damascus Knives Did Bill Moran Make?
We talk with those who know Bill Moran best to determine how many damascus blades the godfather of the craft forged.
BLADE Magazine Cutlery Hall-of-Fame® member Bill Moran is and will forever be remembered as the father of modern damascus steel. He and a few early devotees popularized damascus during an era when the art of bladesmithing was an endangered species in the realm of the artisan.
It was Moran who shocked the custom knife world in 1973 when he brought eight knives to The Knifemakers’ Guild Show in Kansas City, Missouri. Those historic eight sported blades of Moran’s damascus steel and they created a sensation. Cutlery Hall-of-Famer, longtime journalist and friend of Moran’s, and a respected member of the knife community, B. R. Hughes remembered how the event electrified those who attended.
“When my wife [Carolyn] and I drove up to the Muehlebach Hotel in Kansas City, a friend of mine came out and said, ‘You gotta get in there and see the damascus knives Moran has on his table.’ Those knives were the talk of the show. Bill also had mimeographed sheets that explained what damascus steel was and how it was made. He gave those sheets away to anyone who desired one.”
Three years later, Hughes joined Moran and bladesmiths Bill Bagwell and Don Hastings as the quartet that founded the American Bladesmith Society (ABS). When the ABS was founded in 1976, bladesmithing was on life support, and probably fewer than a dozen smiths were forging knives. Today, the Society includes more than 2,000 members and the future of the craft has been secured. Meanwhile, Moran deserves the credit as the catalyst for modern bladesmithing.
How Many Damascus Knives Did Moran Make?
While there is no question that Moran and other dedicated disciples of the forged blade brought damascus and the ring of the hammer back to life in the early-to-mid-1970s, there is some conjecture as to just how many such knives the great Moran forged and completed himself. The thought of how many Moran damascus knives were made and exist today is tantalizing, and, of course, what’s a great legend without a bit of mystery and conjecture? Exploring Moran’s body of work and the damascus element within provides some insight into the man, the legend who padded about on the creaky floor of his Maryland shop, sometimes chewing tobacco, but rarely alone when his doors were open as crowds came to see the wizard work.
Collectors such as Cutlery Hall-of-Famer Butch and Rita Winter bought the first of Moran’s damascus knives during that historic Guild Show more than a half-century ago, and, as Hughes relates, “Moran made basic damascus knives. Most of his were what folks would call ‘using’ knives. They weren’t elaborate and this, that, and the other thing, but most of them were for use. He did make some art daggers that I thought were a bit elaborate for the day.”
Hughes remembers that Moran himself was rather vague on the number of damascus knives he actually made. However, probably the best estimate is that fewer than 100 Moran damascus knives were made during a career that spanned more than 50 years.
“He liked the random pattern and the ladder pattern,” B. R. remembered, “and he could do some pretty good patterns, but it took a lot of time. He was very happy just making ladder pattern and stuff like that, and he continued making non-damascus knives and about 40 folders. When he was in his shop, there were always five or six locals in there talking to him and watching him work.” Agreed Cutlery Hall-of-Famer and ABS master smith Jay Hendrickson, a close friend of Moran for 30 years, “Bill had so many visitors to his shop on a daily basis that it is a wonder he ever got anything accomplished.”
Hendrickson served as the executor of Moran’s estate and founded the Moran Foundation to preserve the great bladesmith’s legacy, serving as its president for 10 years. Jay observed that Moran made a workingman’s knife with quality that was spot-on, though there may have been an occasional flaw in the solder on his early pieces. Nonetheless, Jay says, Bill’s knives always cut.
As for Moran’s damascus knife productivity, Hendrickson offered, “This is strictly a judgment call on my part, but I would say Bill made less than 100 damascus knives. I counted 36 in our Forever A Legend book. I only know a few people that own Bill’s damascus knives, but I think they are sold and traded often between collectors. You also see Bill’s damascus knives occasionally sold at auctions.”
Jay verifies the original sale of a Moran damascus quillon dagger and sheath to Butch and Rita Winter and adds a bit more information. “Rita Winter recently sold Bill’s first damascus dagger to Mr. Doug Hook, a Tennessee collector,” he commented. “Two years ago, I repaired one of the twisted wires on the handle for Mr. Hook. Because of that contact I was able to confirm the original purchase as Doug has written verification of the original sales transaction and the invoice.”
So where are the majority of Moran’s damascus treasures today? Longtime purveyor Dave Harvey of nordicknives.com is straightforward—“in collections around the world. Values vary and depend largely on the particular knife. But they are generally worth at least double that of [one of Moran’s straight carbon steel blades], sometimes even more.”
Back in the day, a Moran damascus knife was a challenge to own, considering the time Moran spent in his shop with the material actually able to work without the distraction of visitors, the many hours of labor required to produce a damascus billet, and the higher price for such a piece that naturally followed. Dave Ellis of Exquisiteknives.com reasoned, “I could not say how many damascus knives Moran made in his lifetime, but certainly not a large number. Many of Moran’s damascus pieces reside in private collections, as well as the Moran Museum. I personally have owned and still own some and have sold a number of the finer pieces to overseas clients.
“I believe he made four or five patterns. Damascus steel was and still is a laborious process. Bill’s prices for his damascus knives were quite high for the time, so he made and sold mostly carbon steel pieces. Damascus was reserved for higher-end clientele and foreign dignitaries. A good number of the damascus knives were fighters and bowies. Damascus hunters were also made, many with Bill’s twist pattern steel, maidenhair. I do not know of any mosaic steel knives that Moran made. The first of the Moran damascus knives are quite valuable, and I would guess that they would start at least at $10,000 and go up from there.”
HOW HE MADE THEM
Hendrickson is familiar with Moran’s most common damascus patterns, the maidenhair twist, ladder pattern and others. “He knew how to fuse metal, as he learned that technique working on equipment on the family farm,” Jay remarked. “On the farm he made knives from whatever he could get his hands on, old springs, files, and rasps, for example. He could also buy steel from a local hardware store in town. Bill also knew the difference between plain iron and high carbon steel. His first damascus experience began by using one piece of steel and one piece of iron. He welded the two together, drew it out and folded it many times.”
The process yielded insight for Moran, and he learned from experience. At times during the process of hammering and folding, he realized that the steel was absorbing heat quicker than the iron because it was on the outside of the billet. Therefore, he moved to one piece of iron with steel in the center, and then a second piece of iron, using O1 tool steel and a carbon mix of 33 percent. According to Jay, this combination gave the billet the right hardness without the need for tempering. Moran’s test of the finished knife was to carve wood for two hours with no loss to the cutting edge, and he was satisfied with the results using this mixture.
“Bill made all of his damascus in a coal fire,” Hendrickson recalled. “A hot coal fire can melt steel as temperatures can reach over 2,700 degrees Fahrenheit, which is the melting point of steel. That is why Bill added iron to the outside of the billet, as iron is less apt to burn as quickly as steel. All of Bill’s experiments were with coal, as gas forges were not popular at the time. In today’s world, gas forges are almost always used for damascus making because of adjustable temperature and the cleanliness of propane gas. Therefore, the burning of steel to a great deal has been eliminated with the use of gas forges.”
Hendrickson attributes the relative scarcity of Moran damascus knives to the maker’s affinity for producing using knives, constraints on time and other factors. “Bill was truly a supporter of the art knife,” he noted, “and along with others they created that industry. Collectors were willing to pay big time for exceptionally well-made knives, and Bill, like other top-notch makers, profited as this industry took hold. However, Bill’s true passion was in using knives, such as camp knives, hunters and small utility knives, of which he made many. The vast majority of his knives came from customers wanting working knives.
“Bill liked to experiment with damascus. For example, he would slip in an added piece of iron after many folds to gain toughness in the end product. Another example was where he completed a damascus billet to the desired number of welds. He then cut it in two and added a piece of high carbon steel to form the middle and welded the two damascus pieces on both sides of the high carbon steel. Once that was completed, Bill forged the billet into a knife. One might call the finished product a damascus san-mai. Bill liked the various patterns that were being developed beyond the more basic patterns that he originally developed. To Bill, mosaic knives were art knives, not to be used but just admired. He didn’t like the process of welding pieces together to make a knife. Remember, he was more into using knives where the grain within the steel followed the entire edge of the blade.”
Through the years, Moran became a legend, leaving a legacy of learning, teaching, giving information freely, and welcoming many to his shop. He paid tribute in steel to the wonder of damascus, the art knife and the using knife. Today’s body of bladesmiths still looks to him as the guiding light that led them to the glow of the forge and the spark of the hammer on hot steel. Those who own or admire the few damascus knives that Moran completed continue to do so for their beauty, their imagination, their rarity, and simply because they bear the touch of the master’s hand.
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