Page 128 – BLADE Magazine

The First Big Knife Show of 2021, ICCE is Returning to Texas

Knife News Wire

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January 14, 2021

The First Big Knife Show of 2021, ICCE is Returning to Texas

GRAB YOUR COWBOY BOOTS AND HATS!

It’s been a long sabbatical between major knife shows but that wait will come to a welcome halt March 26-27 with the International Custom Cutlery Exposition (ICCE) at the FortWorth Stockyards in Fort Worth, Texas.

Presented by BLADE, the ICCE will pair some of the world’s best custom knifemakers with a select group of cowboy artisans. The best in sharpened steel will be joined by some of the top work in spurs, conchos, leatherwork and more in what promises to be a unique kind of event combining the world of knives with the world of the wild, wild west, 21st–century style.

Above: Photos from the 2019 ICCE Show (taken by Scott Schuster)

“We have a high concentration of makers and subscribers in the Texas area,” BLADE Show/ICCE director Alicia Newton noted, and a significant number of those makers are expected to attend. Some of the industry’s top slip–joint makers and ABS master, journeyman and apprentice smiths hail from the Longhorn State, and they as well as specialists in other top genres of custom knives, knifemaking suppliers, embellishers and more will be on hand to exhibit their wares in all their whetted wonder.

Aside from custom knives, cowboy artisan creations will be a common theme at the 2021 ICCE Show.

Custom spurs and other cowboy artisan creations will be a common theme at the 2021 ICCE Show.

As for the cowboy gear element, it promises to give the event a flair rarely seen in the realm of custom knife shows.

“In addition to the outstanding craftsmanship attendees can expect to find from our knife community, we will also be introducing products by high-end cowboy artisans,”Newton commented. “We believe these products will add a new element to the knife show and help distinguish it from other events in the knife community.”

2021 REBOOT

The successor to the old Knifemakers’ Guild Show, the inaugural ICCE was held in September 2015 in Kansas City and featured members of both the Guild and the American Bladesmith Society (ABS) exclusively all-under-one-roof in the first-ever show of its kind. It was moved to the Fort Worth Stockyards in March 2019, where it met with solid reviews. However, last year’s rendition, as was the case with many knife shows and other events, was canceled due to Covid-19. In an effort to reboot the ICCE in 2021 better than ever before, show coordinator Jerry Moen and other officials of both the Guild and ABS turned to the BLADE Show brain trust for guidance.

“Our company is always looking for new opportunities to expand the BLADE brand name,” Newton noted. “Therefore, taking over the show in Texas was a natural fit.”

Part of that fit is the cowboy gear of the exhibiting cowboy artisans.

“As noted, we will have about 20-to–25 cowboy artisans that will be displaying and selling their products at the event,” Newton stated. “In addition, as the show continues to grow, we will introduce experiences specific to the Texas show that won’t take place at our other BLADE Show events.”

Above: Photos from the 2019 ICCE Show (taken by Scott Schuster)

Other than the addition of the select group of cowboy artisans, the show itself will remain largely unchanged this year. According to BLADE Show officials, their goal early on for the new arrangement is to keep the ICCE close to what it has been before slowly transitioning in the ensuing years to more of a BLADE Show type of event.

In keeping with that focus, the ABS will not present awards or do any testing for ABS master or journeyman smith stamps at ICCE—the ABS does most of that at the BLADE Show. However, the Guild will present its awards, including honors for knives in the following categories: Best Art; Best Bowie; Best Fighter; Best Dressed Fighter; Best Folder; Best Multi-Blade Folder; Best Collaboration; Best Hunter; Judges’ Choice; and Best Tactical Folder. The Guild also will present its annual Red Watson Award, Nate Posner Award and Hank Rummel Award, the latter for best first-year probationary Guild member, and determine both its new voting and probationary members. The ICCE,meanwhile, will present awards for knives in the following categories: Best Forged Blade; Best Bowie; Best Art; Best of Show; Best Combat Knife; Best Folder; Best Hunter; Best Damascus; and Best Collaboration.

FULL IMMERSION

In addition to great knives, makers, cowboy gear and more, the ICCE will feature the sights and sounds of the Fort Worth Stockyards. Everything you might expect from a Western/cowboy experience—bull riding, the Texas Cowboy Hall Of Fame, outstanding country music, Legends of Texas Gunfight Shows, the best in local eateries and drinking establishments, shopping, events for the entire family, a petting zoo, even the Fort Worth Herd cattle drive (not once but twice daily)—the Fort Worth Stockyards has it.

“This event won’t be just another typical knife show but will have unique elements specific to Texas that will help set it apart,” Newton observed. “At the end of each show day, attendees can take in all the sights and sounds of the Fort Worth area without having to drive anywhere.”

In other words, the ICCE is not only a knife show but a two-day celebration of Texas culture, history and entertainment as well.

“Come for the weekend. You don’t need a car. Shopping, restaurants, bars—including the world’s largest honky tonk bar—all within walking distance makes for a fully immersive experience,” Newton noted. “It will be one of the first opportunities for the knifemaking community to all get back together again.”

The Hyatt Place Fort Worth Historic Stockyards (800-833-1516) provides outstanding accommodations in the heart of the Stockyards. For information on it and other places to stay, including the exhibitor list, tickets, attractions and more, visit icceshow.com.

91-Year-Old Knifemaker Murray Sterling is Still Going Strong

Knifemaking

Dave Rhea

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January 13, 2021

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91-Year-Old Knifemaker Murray Sterling is Still Going Strong

Murray Sterling has seen a lot and done a lot in his 91 years on this earth. For the past 30, he’s made a name for himself as a custom knifemaker. When approached about doing a story for BLADE® that focuses in part on his age, he agreed without hesitation.

“I’m proud that I’m still here to talk about it!” he grinned. “I love to go out to the shop and do this stuff. I don’t have any real physical ailments and I’m steady enough. I can do just about anything—and I just love doing it. It’s therapy!”

In terms of making knives, Murray seems to be at his best these days. He attributes it all to experience, saying every time he makes a knife, he refines his knowledge base. “I can make 10 knives in a row, and I’ll learn something from one to the other,” he related. “A little different, and a little easier, a little better.”

Murray made this stag stockman earlier this year.

One of the most interesting things about Murray’s career is that he didn’t even start making knives until after he retired, likening it to “a good retirement hobby.” Machining was his original career choice. He recalled that back in 1947, when he was a “late teenager,” he and his cousin decided they didn’t want to go to school anymore. Murray said, “Let’s go get a job,” and they drove to a nearby tool-and-die shop. “They hired both of us,” he remembered. “My cousin didn’t stay too long but I was there for about four years.”

Flash forward about a decade and Murray had gotten married and started his own machine shop. Being in southern California in the wake of World War II, he found himself doing jobs for big companies like Hughes Aircraft and Northrop Aviation. A typical job was machining hydraulics parts for aircraft such as the DC-7 and, later, the B1 Bomber. His work product spread out across the world.

Pictured: Murray’s dual linerlock folder sports 2 3/8-inch blades of Doug Ponzio damascus, ancient walrus ivory scales and filework. Closed length: 3.5 inches.

“It was all about high quality and reliability,” he recalled of his formative days, and he carried that ethic forward over the following three decades of his successful business. In 1986, he decided to retire, but kept his shop in the family for a few more years. This was about when computer numerically controlled machines were becoming prevalent, so, Murray recalled, he figured it was time to get out of the business. Consequently, he closed up shop and brought some machines home to start making knives.

“I’m an old-school machinist. I started on old overhead belt-drive machines,” he recalled. “When I went out of business, we had some pretty modern machines, but not CNC.”

Murray doesn’t keep it a secret that he’s not a big fan of using CNCs or water-jet equipment, though he understands why makers use them and that the machines certainly make things easier. He explained that in his day all the machines had handles, but the trend continued toward “machines with buttons that can be programmed from 50 feet away.”

Murray’s dual mid-release auto features ATS-34 stainless blades, a 416 stainless steel frame and stag scales. Closed length: 4 1/8 inches.

“When I started working in that tool-and-die shop, there were about six tool-and-die makers in there,” he remembered. “When they came in in the morning, they’d bring out their files, a cup of coffee and a cigarette. It’s hard to imagine how much hand work they did in those days. They had an old lathe and an old mill, but most of the work was done on the bench filing and sanding.”

As he reflected, he added that he admires some of the “out-of-this-world” knife designs that have resulted with the benefit of computerized, automated machines. “They do fantastic work, no question about it,” he allowed. “The machinery these days makes it much easier. If I was 20 years younger, I’d probably have one!”

FIRST KNIFE SHOW

His journey into the knife world began in 1977, when he ventured into the MGM Grand in Las Vegas for a knife and antique gun show. It was there he experienced his first custom knife show and bought his first custom knife—a coffin-handle folder from BLADE Magazine Cutlery Hall-Of-Fame® member Wayne Goddard. “That was when I got impressed with the work that these guys were doing with the equipment they had in those days,” he recalled.

Murray set out to learn knifemaking in 1989. Along the way, he had guidance and education from a lot of makers, as well as reading iconic books on how to make knives. However, he draws a distinction between that and actually learning the craft. He characterizes himself as mostly self-taught through a lot of trial and error and the determination to put in shop time.

“Hollow grinding is not something you can teach somebody,” he explained. “They can tell you how to do it and show you how to do it, but you have to put in the time and learn to get the feel for yourself. You can’t give the feel to somebody.” So, he burned up a lot of gloves, as well as his fingers sometimes, until he finally learned how to do it.

He made fixed blades until about 1991, when he talked to slip-joint master Jess Horn a lot about transitioning to making folders. Murray said that’s when he learned he needed to add a surface grinder to his shop. “I didn’t make really good folders until I got a surface grinder,” he allowed. “I learned a lot from Jess.”

That year, Murray also sold his first knife. By 1995 he had won his initial award—for best folder—at the Oregon Knife Collectors Association Show. He was on the map.

Murray made this stag stockman in 1999. Note the blade mark of his surname in cursive.

Over the course of the ensuing 25 years, he would go on to make and sell a wide variety of folders that runs the gamut of styles and mechanism applications, from traditional multi-blade slip joints to modern automatics and seemingly everything in between. His choice of blade steel is ATS-34 stainless, and a wide array of beautiful damascus forged by Mike Norris, Devin Thomas, Alabama Damascus or Doug Ponzio.

Murray and his wife, Gwen, enjoy the 1997 Tarheel Knife Show in Winston-Salem, North Carolina. “She was my biggest support and biggest critic,” Murray wrote. “Unfortunately, we lost her in 2007. I am a better knifemaker because of her. She had a knack for finding flaws in my knives. She had quite the eye!”

“I’ve never had a lot of luck selling wood handles, so I like a lot of stag, ivory and pearl,” he explained. He also uses acrylic to great effect. When he wanted to start doing inlay, Murray said, he turned to award-winning maker Tim Herman. “I wanted to do inlay and I called him—this must have been 15 or 20 years ago,” he recalled. “I’m still doing inlay the way he taught me, which is the hard way.”

As for mechanisms, he enjoys making several variations of locks including button, front, mid, rear and even dual locking liners. He also makes autos that feature bolster release, button release, mid-release, top release, frame release and most any release imaginable.

A double-ground damascus blade, a bolster of mokume gane and an ancient ivory handle highlight Murray’s folder. Note his “S” mark on the ricasso.

“They’re hot and cold,” he surmised of making autos. “Two years ago, I sold 10 right off the bat in Atlanta. Then the next year, they cooled off, so I went to something else. Every year you have to come up with something new and stay aware of the trends.”

In fact, the true problem Murray admitted to is, after making knives for 30 years or so, he must continuously come up with something new. Trends tend to go round and round, he explained, so what was hot 10 years ago will go away and then return.

Nowadays, Murray goes to only a couple of shows each year, including the BLADE Show, with his 63-year-old son, Steve, who has started making knives the past couple of years. Murray admits that the shows are getting too long for him and he gets worn out pretty quickly.

Murray (left) and his son, Steve (right), in the Sterling Knife Shop.

Steve grinds a blade in the Sterling shop. He’s been making knives for the past couple of years or so.

“My son goes with me all the time or otherwise I probably wouldn’t go,” he noted. “I don’t go to the ICCE Show”—he’s been a voting member of the Knifemakers’ Guild since 2000—”because it’s a two-day drive and I just don’t think I could handle it.

CHANGING TIMES

When asked about what he’s taken note of as any drastic changes in the industry over all these years, he mentioned few things in particular. One, as mentioned, is the evolution of equipment across the board. “The quality of the knives back in the day was great, but the quality of the equipment today is 100 percent better,” he pointed out. “The gravers, the machines, even the belts you can get today—2,000-to-3,000-grit belts. You couldn’t get that 25 or 35 years ago.”

The other drastic change he’s noticed is the Internet, which he believes changed the industry in terms of selling knives. While the real knife collectors still want to see and know the maker, he’s noticed a lot of impulse buyers on the Web.

Also, he added, “Instead of hundreds of custom knifemakers, today there’s probably thousands of them. They’re using water jets to cut out the blanks and using CNC machines—there’s a lot of production, it seems like. They’re still custom made,” he qualified, “but handmade is kind of going out the window.”

However, as usual throughout our conversation, Murray hesitated to grind for too long on makers who use state-of-the-art equipment, concluding, “There’s a market for everything. High-dollar, low-dollar, mid-dollar—two-dollar knives and two-thousand-dollar knives. There always seems like there’s a buyer today.”

“Hollow grinding is not something you can teach somebody,” Murray explained. “They can tell you how to do it and show you how to do it, but you have to put in the time and learn to get the feel for yourself.” He continues to get that feel on a regular basis in his grinding room.

For more information on Murray Sterling and his knives, contact him at Dept. BL10, 693 Round Peak Church Rd., Mount Airy, NC 27030 336-352-5110 fax 336-352-5105 [email protected], sterlingcustomknives.com.

8 Well-Made Knife Guards

BLADE Staff

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January 5, 2021

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Constantly on the lookout for something that will make their knives better and stand out at the same time, many of today’s custom makers don’t hesitate to jazz up the guard.

And why not? A handsome, well-made guard adds to a knife’s looks, and, more importantly, serves as a sure safety feature in helping keep your hand where it needs to be—on the handle.

Above: Brad Millman forged the hammer-finished copper guard of his Wolftooth bowie. The 12-inch recurve blade is a san-mai construction of 360 layers of 1095 carbon and 15N20 nickel-alloy steels for the core sandwiched in a jacket of 1084 carbon steel. The bird’s-beak handle is curly Tasmanian blackwood. Overall length: 18 inches. (Caleb Royer edited image)

Above: Wayne Barrett heat-colored the shapely mild-steel crossguard of his 14.56-inch stiletto. The 10.6-inch blade is vintage butcher’s steel by F. Dick of Germany and features a classic triangular grind. The handle is Merino ram’s horn. (SharpByCoop image)

Above: It’s easy to see how Ryan Breur’s Ball-Guard Bowie got its name. The guard is cast bronze and the handle is flamed white oak with a domed inconel pin. The blade has a sharpened clip and is forged from 80CrV2 carbon steel. (Caleb Royer edited image)

Above: A stylish guard of wrought iron helps put the finish- ing touches on an ancient-walrus-ivory bowie by ABS master smith Tad Lynch. The 11.25-inch clip-point blade is W2 tool steel—a material some leading smiths consider ideal for producing a handsome hamon—and the knife is 16.375 inches overall. (SharpByCoop image)

Above: An upturned guard with a finger ring—each of hot- blued 4340HT steel—and a ladder-pattern damascus blade of 1095 carbon and 15N20 nickel-alloy steels help complete a quillon dagger by ABS journeyman smith Paul Savage. The handle is buffalo horn. (SharpByCoop image)

Above: Black mirror accent balls cap the stainless steel quillons on ABS master smith Kyle Royer’s Maiden Voyage Stiletto. The 11.75-inch damascus blade features an extra-deep hollow grind, a fuller and a reinforced piercing tip. The sculpted, fluted handle is wrapped in 24k-gold twisted wire. Overall length: 17.5 inches. (Caleb Royer image)

Above: The handforged nickel-silver finger guard “with curls” gives a damascus bowie by David Davis a curvaceous look. The 7.25-inch blade is pattern-welded steel forged by Alabama Damascus. Blade finish: acid etched. The handle is stabilized buckeye burl and the spacers/ liners are ebony and bone. Construction: hidden tang. Overall length: 12.25 inches. (Caleb Royer image)

Above: Tyler Turner outfits his coke-bottle-pattern pocketknife with a folding swing guard of 416 stainless steel. The 4-inch blade is CPM 154 stainless steel in a hollow sabre grind and the scales are jigged bone. Closed length: 5 3/8 inches. (SharpByCoop image)

This article is from a previous Issue of BLADE Magazine. Subscribe to a year of Blade Magazine for just $19.99 by clicking here.

4 New Colorful EDC Knives

Knife Collecting

Pat Covert

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January 4, 2021

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A wise man never said knives should be in color but he never said they shouldn’t be, either. Colorful knives are nothing revolutionary in the cutlery world, but it does seem manufacturers are broadening the spectrum by introducing new models with color and rejuvenating older ones. And why not? Unless you’re a dark-ops type or desire to keep a low profile in life, a little spice in the knife can add personality to your carry.

Bear & Son 5-Inch Pink Butterfly

Bear & Son has been making butterfly knives since 1991, and the 5-inch Pink Butterfly is a bright send-up of one of the company’s most popular models. The 5-inch skeletonized handles are zinc with a bright pink powder coat, and a pivoting T-shaped gate lock at the bottom joins them when fully employed. The handle halves rotate off two pivots on the short tang clip-point blade, with a stop pin at the base. The Pink Butterfly’s pivots are very slick with no drag and the T-lock joins them firmly once employed.

Butterfly knives are simple in their mechanisms but require dedicated practice to employ safely and effectively. The basic idea is to grasp the handle, flip the blade out, and then quickly orient your hand to grip the two halves. Expert users employ the blade and launch into a plethora of flipping techniques in the blink of an eye.

The Bear & Son Pink Butterfly made quick work slicing up link sausage for a pot of jambalaya

Heck, butterfly knife users have to eat just like everybody else, so I locked the blade down and took to the kitchen, using the knife to slice link sausage for a pot of jambalaya. The Pink Butterfly performed quite admirably and the color kept this chef, dare I say, in the pink.

Bear & Son 5-Inch Pink Butterfly
BLADE LENGTH:4.25”
BLADE STEEL:440 stainless
BLADE PATTERN:Clip point
HANDLE MATERIAL:Powder-coated zinc
SPECIAL FEATURE:T-latch at base
WEIGHT:5.33 ozs.
CLOSED LENGTH:5”
COUNTRY OF ORIGIN:USA
MSRP:$55.99

SAFETY ORANGE SLICER: The Puma SGB Orange Featherweight

The Puma SGB Orange Featherweight Hunter is the newest rendition in the company’s Warden line of lockback folding hunters. It lightens the load to a svelte 2.8 ounces thanks to its 5-inch G-10 composite slabs, shaving two ounces off the standard Warden model. An added feature not seen on many folding hunters is a blade-tip-up pocket clip, 2.25 inches long, on the base of the back slab. The G-10 has a checkered texture which does a nice job of enhancing the grip.

The blade offers up a long-pull nail nick with fine gimping on the lower spine to enhance grip. I tested the edge on 3/8-inch synthetic rope and it easily sliced off short lengths in one slice, so I jacked it up to two. No problem. I tried three lengths side by side with firm pressure and lopped them off as well. Like so many folding hunters before it, the lightweight Puma would serve up light field chores and skinning in spades. While the bright handles make the Puma Orange Featherweight Hunter stand out, an OD green model is available if you’d like a more subdued color.

The Puma SGB Featherweight carries blade tip up via its handy pocket clip.

CRIMSON CUTTER: The SOG-TAC CA Crimson

The SOG-TAC CA Crimson is especially designed to be street legal in California, where blades on automatics must be 2 inches long or less. The knife uses the SOG-TAC Mini handle in an aluminum anodized an attractive crimson color, with a push-button blade release on the front. SOG adds a slide safety to keep everything in check when not in use, and there’s also a blade-tip-up pocket clip.

Handle size is, indeed, a subjective thing. While the author had around 3/4 of an inch left in his mitt, the SOG-TAC Auto CA handle fit his girlfriend’s hand perfectly. “I still wouldn’t hesitate to carry this little powerhouse,” the author noted.

I was somewhat familiar with this folder because I’ve carried the larger 4.5-inch version in my rotation. Push the SOG-TAC CA’s button release and the blade opens clean and crisp at the blink of an eye. While its blade length is limited, it’s also a nice little EDC. I tested the edge on some tough quarter-inch-thick two-ply corrugated cardboard, and the AUS-8 stainless steel cut it across the grain in clean, easy strokes.

The SOG-TAC CA Auto did its due diligence as a competent everyday carry. It did an excellent job of taking off against-the-grain slices of thick corrugated cardboard.

I have medium-size mitts and the SOG-TAC CA handle left about a 3/4-inch deficit in padding on my lower palm. I let my girlfriend try it and it fits her hand just as the larger-size SOG-TAC fits mine. In fact, she said she wants one!

SOG-TACCA Auto Crimson
BLADE LENGTH:1.9”
BLADE STEEL:AUS-8 stainless
BLADE PATTERN:Trailing point
HANDLE MATERIAL:Anodized aluminum
SPECIAL FEATURE:Push-button release/safety
POCKET CLIP:Blade-tip-up carry
WEIGHT:2.5 ozs.
CLOSED LENGTH:3.75”
COUNTRY OF ORIGIN:China parts/U.S.assembly
MSRP:$129.95

BIG and BLUE: The Steel Will Scylla Blue

The Steel Will Scylla Blue is a full-size linerlock folder with an interesting twist: it has a top flipper as opposed to the typical side-winder on most folders with thumb studs. The knife features a vibrant, curvaceous handle with a fine fabric texture to enhance grip. A kidney-shaped lanyard hole is designed into the curved base and on the back slab is a blade-tip-up pocket clip.

Steel Will’s Scylla Blue has a deeply ground blade ready made for carving wood. Starting with fine slivers the author moved up the ladder to take off large curls, ending with a nice pile of fire starter.

Top flippers take some getting used to, but like anything else practice makes perfect. Rather than pushing the thumb stud out, the thumb pad or side of the thumb rotates the stud up and over the top of the handle until the blade locks.

The Steel Will Scylla Blue has a top flipper that, once mastered, opens in just a flick by rolling the thumb stud over the upper handle. Here the author uses the right side of his thumb to do the opening chores, though the thumb pad will work just as well.

I tested the Scylla Blue’s deeply ground blade on boxwood. Starting with short slivers of tinder and moving up to long curls, I had a nice pile of fire starter before long. The edge did its job well aided by a comfortable handle grip that fit my palm nicely. If you can master the top flipper, you’ll like the Steel Will Scylla Blue.

Steel Will Scylla Blue
BLADE LENGTH:3.25”
BLADE MATERIAL:D2 tool steel
BLADE FINISH:Stonewashed black
BLADE PATTERN:Drop point
HANDLE MATERIAL:Blue G-10
ACTION & LOCK:Top flipper and linerlock
LINERS:Stainless steel
POCKET CLIP:Blade-tip-up carry
WEIGHT:4.42 ozs.
CLOSED LENGTH:4.5”
COUNTRY OF ORIGIN:China
MSRP:$69.99

This article is from the January 2021 Issue BLADE Magazine. Subscribe to a year of Blade Magazine for just $19.99 by clicking here.

The Art Knife Invitational (AKI) Changes Ownership

BLADE Staff

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January 4, 2021

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The Art Knife Invitational (AKI) Changes Ownership

The Art Knife Invitational—the biennial knife event that made biennial knife events cool—is now under the direction of Barry Lee Hands, and will be Oct. 30, 2021 at the M Hotel Casino Resort and Spa in Las Vegas.

Consisting of some of the world’s top custom knifemakers, each of whom votes on any additions to the group’s membership, the show had been held for many years in San Diego. Spearheaded by BLADE Magazine Cutlery Hall-Of-Fame® member Phil Lobred when it started in 1983 in Reno, Nevada, the AKI was held again in 1984 before undergoing a hiatus until 1993, when it was moved to San Diego. It had been there every other year since.

When Phil passed away in 2016, his daughter Sandee took over the reins and coordinated the show in 2017 and 2019. In a meeting in July, Barry and Sandee discussed moving the show, for one reason because the member makers wanted to try something new. Meanwhile, one thing led to another and the show was in new hands—Barry’s. “I knew my dad admired Barry’s work [Hands is a leading knife and gun engraver], Barry’s experience with running shows, [and his] being the president of the Firearms Engravers Guild of America,” Sandee wrote. “So, we made a deal.

“I will admit it was heartbreaking at first, but when I see the good job Barry is doing on social media, managing things, the new hotel location in Las Vegas—wow!—and with the members voting in really good people, I know that we made the right choice.”

Barry is equally complimentary of Sandee. “I would like to say on behalf of our members that Sandee has been very helpful in the transition,” he observed, “and at AKI she will be an honored and respected show guest.”

Barry indicated the biggest change about AKI is the Vegas move.

“The members voted for a location change before I took over,” he noted, “and when I came in they let me know they still wished to move. With that in mind, and on the suggestion of one of our collectors, which happened to coincide with my own opinion, we chose the M Hotel Casino Resort and Spa. The M is a beautiful hotel and is the closest major property in Las Vegas to Los Angeles.”

Barry takes an aggressive approach to marketing, including a “beefed up” online presence with a “dramatic yet functional” new website. “We also have linked our Instagram @artknifeinvitational page to our Facebook page and are creating new graphics about our members and their work, which we post most every day,” he wrote.

Voting for AKI membership also has been updated. “Some members of the AKI advisory panel told me that since they are busy at the bench and the knife world is so large compared to the past, it is hard for them to know who may be the best to vote in,” he stated. Hence, after many communications they formulated a standard procedure for nominating and voting in new members. The panel approved the proposed rules, put them to a vote and a majority of the members approved them.

If you are a member of AKI, an invited guest or a maker who would like to be considered, submit your nomination at [email protected]. After a review of the nominations, Barry vets and selects a group of six or more. Biographical sheets are written on each maker and sent to the membership and panel for review. After 48 hours, if there are no objections, the group becomes nominees and is voted on by the membership. “The process has occurred four times since July,” Barry wrote. “It has been working very well and our membership seems highly pleased with the results.”

During the changeover, a few members resigned. “Some requested privacy, so respecting that, we will not list their names,” Barry noted. “Their reasons were varied. Some cited age, some preferred other opportunities, and others were not in full agreement with the rules voted in by fellow members.”

The present members are: Ron Appleton; Edmund Davidson; Harvey Dean; Jerry Fisk; Alex Gev; Shaun and Sharla Hansen; Anders Hedlund; Steve Hoel; Dietmar Kressler; Elizabeth Loerchner; Andrew Meers; Tom Overeynder; Bertie Rietveld; Rodrigo Sfreddo; Fabrizio Silvestrelli; Jürgen Steinau; Vasiliy Vorobiev; Owen Wood; and John Young. Guest makers for the 2021 AKI will include Corrado Moro, Veronique Laurent and others.

For more information visit https://aki.show/.

This article is from the January 2021 Issue BLADE Magazine. Subscribe to a year of Blade Magazine for just $19.99 by clicking here.

5 Leading Sharpening Rods

Knifemaking

Dexter Ewing

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December 22, 2020

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5 LEADING SHARPENING RODS TAKE THE AUTHOR’S SHARP TEST

The sharpening rod is perhaps the No. 1 kitchen knife accessory in many households. Why? Usually 8 to 12 inches long, it is a hardened steel rod with a coating of industrial diamonds that helps abrade steel and lightly sharpens a cutting edge. Most models are basic and there’s not much to them. They are more effective than standard butcher-type steels that align the edge and don’t remove material, and are good for regular maintenance of kitchen knives in between professional sharpening.

Accusharp 9-inch

Accusharp offers a 9-inch sharpening steel, model #034C. The ergonomic, rubber overmold handle makes it easy to hold thanks to the non-slip grip. It stores easily in a drawer or hangs from an extra-large handle hole. The guard is round, so the sharpener will roll when you set it down, which can be annoying. It does not come with a container for protection while not in use.

The steel and its fine abrasive in a 1500 grit maintains a blade well. My only complaint is with the soft rubber part of the co-molded handle. The rubber is in a diagonal shape and on one end closest to the guard of the test model, it is visibly raised and you can peel it back a bit. However, if it comes undone, you can easily fix it with a strong adhesive. Country of origin: China. MSRP: $34.99.

TOOTHIER EDGES: Lansky’s Diamond Sharp Stick

The handle of Lansky’s 9-inch Diamond Sharp Stick is a dual-material, rubber overmold for both comfort and durability. Like most sharpening-steel handles, a full integral guard protects your hand from accidental cuts. A split ring affixed to the handle’s end provides for hanging the rod on a hook or nail.

The Sharp Stick has a hard plastic tube that fits over it and secures in place by an O-ring that slides down the rod close to the guard. You can remove the O-ring but you must leave it on to take advantage of the hard plastic tube to protect the sharpening rod surface when stored. The O-ring is positioned far down on the handle to not interfere with operation.

I discovered something interesting with the Sharp Stick. As with all the test models, the grit is fine but the Lansky seemed most aggressive in the cut and produces a toothier edge than the rest. In my opinion this is very good, as I prefer a toothier edge on my kitchen knives, though some do not.

The rubber gripping portion of the handle is textured well, and offers a great purchase with wet or dry hands. The guard is also robust in appearance, as some equate robustness with better quality. That’s not always the case but with this one it definitely is. Country of origin: China. MSRP: $33.99.

Diamond Machining Technology (DMT) DS2F

In my opinion, the Diamond Machining Technology (DMT) DS2F diamond sharpening steel is superior in several ways to the balance of the test rods. The fine-grit diamond-coated model has a red plastic/rubber tip. DMT uses a color-coded system to denote various grits, including red for fine. The tip also helps stabilize the rod on a flat surface. The DS2F ships in a nice, clear vinyl pouch that locks around the guard. The pouch is great for storage.

While the other test models have dual-molded handles that incorporate hard plastic and firm rubber for comfort, the DMT has a hard plastic one. However, don’t turn your nose up just yet. The handle tapers gradually toward the guard, which makes the entire grip fill your hand nicely. There are also five grooves on the tapered part that enhance a secure hold. The guard has four semi-circular cutouts to provide anti-roll qualities, which I really like. The DMT doesn’t roll at all when you put it down. A plastic shackle attached to the handle end for hanging also is color-coded to grit. The shackle can be removed if you desire. It’s creature comforts like these that make the difference between a good product and a great one.

The DMT is definitely a top performer. The 12-inch rod captures pretty much all sizes of kitchen knives. Of all the test models, I felt the DMT produced the finest edge, that is, the edge isn’t toothy or grabby, it’s just plain sharp. The D2SF leaves a nice, refined finish on the cutting edge.

One thing about the handle shape: Since it tapers toward the guard, it forces you to nestle your hand up against the guard when holding it. This stabilizes the sharpener in your hand. When you grip it farther away from the guard, the sharpener isn’t as stable—something to consider. If you prefer holding your sharpening rod, you might want to get the DMT for this very feature. This is just a top-notch, high-end sharpener. Country of origin: USA. MSRP: $53.59.

EZE-Lap Model G

The 8-inch EZE-Lap Model G is the shortest of the test models. The shorter rod allows for easy use as well as com pact storage inside a drawer. It comes in a fine grit to produce a nice working edge in a minimal amount of time. The large-diameter plastic handle has enough girth for a comfortable hold. The integral guard is very much like the DMT D2SF’s, with a non-round shape that helps curb rolling on a flat surface. Well done! An extra-large handle hole promotes hanging for storage.

EZE-Lap’s Model G round-profile diamond sharpening rod is only 8 inches long, which makes it the shortest rod evalu- ated, though that doesn’t mean it is any less effective. The shorter overall length stores in a drawer easily or in cramped quarters such as in an RV.

The thing about a shorter rod like the Model G is you must be quick on the draw when working on longer kitchen knives, such as 8-inch chef’s knives and up. Compared to 10- and 12-inch rods, you’re losing real estate to work from and must pull the blade across the length of the Model G quicker. For shorter blades, this should not be an issue. On the other hand, the smaller size is ideal for camping, traveling in an RV, etc.

The Model G ships in a stiff paper sleeve, which can be reused to protect the rod as well as other items stored near/by it. The sharpener felt very coarse to the touch out of the packaging. All diamond sharpeners do. As you use them they will smooth out, though this has no bearing on performance, and performance-wise the EZE-Lap does very well. Country of origin: USA. MSRP: $31.95.

Work Sharp Culinary M3 Sharpener

The Work Sharp Culinary M3 sharpener takes the basic diamond-coated steel rod sharpener and improves on its function by offering choices. The M3 comes with not one but two rods—coarse-grit steel with a diamond coating and a fine-grit ceramic rod. Both rods interchange with the included ergonomic handle and are secured in place by strong magnets.

The 8.25-inch steel rod tapers gradually from handle to tip. At the end of the rod is a rubber button, which helps stabilize the sharpener when the end is placed on a table or countertop and the handle is held with one hand. It sounds like a typical steel rod until you get to the handle.

Instead of the standard integral, flared guard is a pair of ramped surfaces that serve as angle guides. When you hold the sharpener upright, place the side of the blade on the rod and rest it against the ramped surface. Then, with the standard motion using a rod sharpener, travel down the rod, holding the blade at the preset angle. Bring the opposite side of the blade to the other side of the rod and repeat. The gripping part of the handle is firm-textured rubber, and a thumb divot on the end helps stabilize the sharpener in use.

A little “MicroForge” slot in one of the guides contains a small yet wide serrated wheel. After you get a sharp edge, remove the rod from the handle and place the end of the handle on the table, in similar fashion to how you were sharpening. Place the blade in the slot at the tip. With light pressure, push the blade through until the handle gets to the tang, then stop. The serrated wheel will crimp the edge slightly, forming tiny and evenly spaced micro serrations. The serrations act like bigger serrations found on other kitchen knives. Using the MicroForge feature is not mandatory, but it is designed as an additional function to help provide the longest-lasting edge possible.

The steel rod cuts fast to restore dull edges. It provides a working edge in a minimal amount of time. Follow up with the fine ceramic rod after the edge has been established to refine it further. The ceramic rod’s smooth and fluted sides give a choice of edge finishes: a bit more bite with the latter and a more polished edge with the former.

The M3 ships in a sturdy cardboard box, the sharpener parts store inside a tray, and the tray slides into the box. The steel rod has a protective plastic sleeve, too. It is the most comprehensive of the test lot. Country of origin: Parts sourced globally, U.S. assembled/calibrated. MSRP: $69.99.

HOW TO USE A ROD

No matter the brand or model, sharpening steels are used the same way. Most manufacturers recommend using one while standing at the kitchen counter or seated at a table.

Take the sharpening steel and place the tip on the table, held upright with the handle at the top. With one hand, grasp the handle firmly, keeping it perpendicular with the flat surface at all times. With the other hand, grasp the knife handle and place the blade at a 20-to-30 degree angle in relation to the sharpening steel. Place the blade as close to the guard as possible, set to start at the part of the blade closest to the tang. In one motion, move the blade down the length of the rod while at the same time draw the blade fully across the steel. When you near the flat surface you are working from, though without touching the surface, you should be at the blade tip.

Raise the blade to where you started from, switching the blade to the opposite side, then repeat the same stroke. Then, return to the side you started from, and repeat once again. Do an equal amount of strokes for both sides of the blade.

As you become more comfortable using the sharpening steel, you can forego the flat surface and hold the steel with one hand similar to how you would a large kitchen knife. With the other hand, place the blade on the rod at the recommended 20-to-30 degree angle and lightly push the blade across the rod, ending at the blade tip. I highly recommend you not proceed to this step until you are confident enough, because with this alternate method chances for not holding the angle correctly is greater.

Whatever method you use, remember to always use light strokes. There is no need to bear down on the blade with pressure. Let the rod do the work.

4 Carbon Cutters: Steel With An Old School Feel

Dexter Ewing

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December 15, 2020

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4 Carbon Cutters: Steel With An Old School Feel

Carbon steel knives continue to be among the top factory performers.

High-performance stainless steels—CPM S30V, S35VN, S90V and 20CV, along with CPM 154, M390 and CTS 204P, to name some— rule in many corners of today’s knife market. While such steels exhibit astonishing edge-holding power and the ability to go the distance without much maintenance, the tradeoff is they can be difficult to sharpen. With the ascendance of such “super steels” you might think carbon steels would be gone for good.

Nothing could be further from the truth. While carbon steels may not attract the attention they once did, that doesn’t mean they’re no less a viable option for hunting, camping and even tactical knives. Many still prefer carbon steels over the high-performance stainless ones, and the primary reason is ease of sharpening, especially in the field. While carbon steels require a bit more maintenance, such as a light coat of oil to prevent corrosion and staining, they can give premium stainless steels a run for the money. Another factor is the all-important lower cost of carbon steels.

SANDBOX STEEL: A.G. Russell Knives Sandbox Dagger

The inspiration for the Sandbox Dagger from A.G. Russell Knives comes straight from the old Camillus Marine Raider Stiletto and legendary Fairbairn-Sykes dagger, both of World War II fame. BLADE Magazine Cutlery Hall-Of-Fame® member A.G. Russell’s intent was to recreate the effectiveness of the venerable dagger designs while boosting the durability of the blade, as the tapered, relatively thin blades were prone to break. Carefully studying the old combat knives, A.G. devised the Sandbox Dagger.

Most daggers fail with broken tips. The A.G. Russell Sandbox Dagger in DM1 carbon steel is redesigned to allow for more blade tip thickness. The knife survived this sideways snap-out treatment with no damage whatsoever.

Beginning with a wider blade that takes longer to taper, thus giving it more body, he discovered new ways of grinding that allowed more stock thickness to remain, enhancing lateral strength. Traditionally a weak spot for daggers, the point thickness is more considerable as well. Another A.G. idea was to offer a “varied edge angle.” Most of the blade would be sharpened at A.G.’s preferred angle of 15 degrees, but toward the tip it changes to a more obtuse angle to bolster point strength. Phil Gibbs, company design engineer, was in charge of torture testing prototypes. One of the tests he successfully performed was driving the dagger through an AK-47 magazine, with absolutely no damage to the tip, and the edge remaining very sharp.

The Sandbox Dagger from A.G. Russell is a highly functional cutting tool. It sliced up cardboard just as well as any single-edge knife would. It is razor sharp out of the box.

The 6-inch blade is DM1 steel, named in honor of bladesmith/metallurgist Dan Maragni, who assisted in its development and heat treatment for A.G. Russell Knives. It is a modified version of the 0170-6C carbon steel the old Camillus used when it made the Becker Knife & Tool line. (Today, KA-BAR makes all BK&T knives.) DM1 can sustain hard use without edge deformation or chipping, yet remains easy to resharpen.

The ergonomic handle is green, rib-textured Rucarta. The rounded handle expands toward the tang to better fit your hand. Indentations on either side give your thumb a non-slip resting place for grip retention, as well as a reference point for blade indexing. The blade is razor sharp out of the box. Manufacturer’s suggested retail price (MSRP): $375.

A-R-RMY, SIR! Case Hambone

Knifemaker Daniel Winkler and U.S. Army veteran Clint Romesha (page ??) designed the Case Hambone to be a “do-all” field knife for field dressing, batonning wood, preparing food and more. Hambone was the nickname of the legendary U.S. Army pack mule Hamilton T. Bone. Hambone was based at Fort Carson, Colorado, as part of the pack mule program and served from 1943-56, including two combat missions during World War II—the same base Romesha operated from during his military career.

Is it tactical or outdoor? How about both? The Case Hambone is a heavy-duty fixed blade of 80CrV2 carbon steel that will serve either function very well. The flat-ground blade slices easily.

Hambone the knife embodies the hardworking spirit of Hambone the pack mule. The 80CrV2 carbon steel is tough and holds an edge. The trailing point/skinner blade is 4.75 inches with a full flat grind and generous belly that facilitate chores like slicing and chopping/batonning. Handle material options are black canvas Micarta®, curly maple and black textured rubber. The finger-grooved handle with a bird’s-beak butt and integral guard ensures a secure grip in most conditions.

The eight stars engraved on the handle spine memorialize Romesha’s eight teammates who gave their lives during the Battle of Kamdesh in Afghanistan (page ??). The exposed blade tang can be employed as a hammer or glass breaker. The felt-lined Kydex sheath promotes sure knife retention and easy deployment equally well. Rather than having a typical fold-over or sandwich construction, the sheath uses a Micarta spacer to separate its Kydex halves. The OD green Kydex features black overlay with a star laser cut into it to symbolize the Army’s colors and logo.

The eight stars on the blade spine of the Case/Winkler Hambone memorialize the eight men who were part ofArmy Staff Sgt. Clint Romesha’s Cavalry unit who perished during a 2009 battle with Afghan rebels. Along with Daniel Winkler, Romesha designed the Hambone.

The Hambone’s deep blade belly is great for cutting meats and vegetables. The blade is fairly thick up to the tip, which makes it strong for heavy use and abuse. The handle is quite comfortable, providing ample blade control at all times, even with wet hands. The Micarta material is an excellent choice for an all-around user.

The only downside might be the weight. Some may find the knife too heavy on a belt, but, then again, the weight is one of the contributing factors to its cutting power. MSRPs: $325.99 (black canvas Micarta), $333.99 (curly maple) and $342.99 (textured rubber).

TACTICAL CLASSIC: Steel Will Barghest

The Steel Will Barghest has all the hallmarks of a great tactical folder. The test model’s modified clip-point blade of 3.5 inches is full-flat ground from D2 tool steel, a favorite among production companies and custom makers for its toughness and ease of sharpening. The blade opens via a flipper or ambidextrous thumb studs, and the swedge grind adds a bit of attitude. The action is quick, smooth and precise, with the blade riding on a pair of phosphor bronze washers.

The Barghest and its D2 tool steel blade is the latest tactical folder from Steel Will. It comes in two sizes and two blade finishes, and features flipper opening as well as dual thumb studs. It’s a rugged EDC folder at a great MSRP ($84.99 and $89.99)

The handle is a study in the perfect tactical folder design well suited for prolonged use regardless of the elements. The integral guard prevents your hand from slipping forward, and the handle gracefully curves and expands slightly at the midsection to fill your palm nicely without feeling too unwieldy. The blade secures via a linerlock, and dual steel liners provide rigidity. Black G-10 scales feature a series of machined grooves that enhance your grip with or without gloves. A pronounced chamfer on the edges of the scales makes the Barghest feel very comfortable, eliminating any hot spots. A fold-over steel pocket clip carries the knife deep in a pocket. Steel Will also offers a second clip for lefties—just switch clips. The G-10 handle spacer sports large traction notches, and is slightly oversized to make the notches stand out.

The Steel Will Barghest and its D2 blade packs the punch to get tough cutting jobs accomplished and still hold an edge very well.

The Barghest offers what I like in a tactical folder. The blade shape and size is ideal for many cutting tasks, not too small nor too large, and has plenty of bite to power through a variety of tough materials. D2 is a time-proven steel that withstands abuse yet is easy to maintain.

The only negative I see is the pocket clip. Yes, it is a positive as well, but not everyone likes the deep-carry feature, as no part of the handle sticks above the pocket to grab onto. Hence, you must fish around a bit to grab the knife. Hey, you can’t please everyone! MSRPs: $84.99 (3.5-inch blade) and $89.99 (4-inch blade).

STOUT as it is SOLID: Condor Tool & Knife Blue Havoc

The Condor Tool & Knife Blue Havoc features a 5.5-inch drop-point blade of 1075 carbon steel mated to two-tone black-and-blue paper Micarta scales and a black phenolic bolster. The knife is a handful, a beast that can tackle any cutting task at camp or, in a pinch, use for combat. It is stout as it is solid. The satin-finished blade’s full flat grind is aces in cutting efficiency. A series of traction notches filed into the blade spine provide optimal positioning for applying downward pressure for tougher cutting tasks.

The Condor Tool & Knife Blue Havoc and its beastly blade of 1075 carbon steel can tackle most any camp cutting task.

The handle sports a generous palm swell that fills your grip comfortably, is non-slip and offers precise blade control. Micarta is an excellent choice for using knives because it is strong yet lightweight. It is impervious to most fluids and isn’t affected by weather changes, humidity, heat or most any external factor that would cause integrity issues. Plus, it comes in a myriad of hues to please the pickiest knife enthusiast. The dual-color Micarta® layers show through, adding an exciting visual texture, more so than any solid color Micarta can offer. Integral front and rear guards prevent unwanted hand movement in either direction, and the front guard enables you to choke up to exercise control for precise cutting. As big as the knife is, it’s important that it be able to tackle finer cutting as well, especially in a camp or survival scenario.

The Condor Tool & Knife Havoc is an edged tool to take on your next camping trip. Its droppoint blade and ergonomic handle are ideal for a variety of cutting tasks.

The Blue Havoc’s sheath materials are an unusual mix: molded Kydex and a leather belt loop. Most Kydex sheaths usually have either a Kydex belt loop or some sort of quick-release attachment, such as a Blade-Tech Tek-Lok. The reason Condor went with the leather belt loop on a Kydex sheath is to allow you to remount the belt loop in the event the sheath orientation must be reversed to accommodate left-hand/side-body carry. Simply remove/replace two screws to dismount/remount the loop. Also, the leather allows the entire sheath to move on your belt to a degree to prevent the knife from being caught up in bushes, branches, etc.

Condor’s catalog states the Blue Havoc can be used in either a tactical or outdoor setting, though due to its appearance, the knife is probably better suited for outdoor use. Moreover, the drop-point blade shape makes it a great camp utility knife for food prep or field dressing/skinning tasks. The 1075 carbon steel resharpens very well, which helps at the campsite. MSRP: $134.98.

STILL RELEVANT

Carbon steel is alive and well at a time when super steels are all the rage. It remains the steel of choice of many hardcore knife users, not only for the lower cost but primarily for the ease of sharpening. It may require a bit more maintenance than stainless, but carbon steel is still relevant and here to stay.

BLADE Magazine