Home Blog Page 21

Kitchen Utility Knives: Cutters Fit For All Culinary Endeavors

Reuben Bolieu
-
3
Kitchen Utility Knives: Cutters Fit For All Culinary Endeavors

Utility knives are among the most essential of kitchen cutters.

Food is life, and cooking is a vital part of your daily routine. Having the right tools can transform your kitchen experience, and kitchen utility knives are among the most essential. With the right one, even the toughest tasks can become a breeze.

Kitchen Utility Knives Defined

A kitchen utility knife is a versatile tool designed for a variety of food preparation tasks. Typically, it features a blade ranging from 4 to 7 inches, making it larger than a paring knife but smaller than a chef’s knife. It’s ideal for slicing, dicing and chopping a wide range of foods, such as vegetables, fruits and meats. The utility strikes a balance between precision and strength, allowing it to handle chores that require both detail and some heft. It’s a great all-around option for anyone looking to tackle everyday kitchen jobs efficiently.

Vero Engineering Utility 5

The author prepped a hearty meal of beef pot roast and veggies using the Vero Utility 5. The knife was equally effective cutting meat, root vegetables and herbs, all with finesse.
The author prepped a hearty meal of beef pot roast and veggies using the Vero Utility 5. The knife was equally effective cutting meat, root vegetables and herbs, all with finesse.

Utility 5 Specs
Blade Length: 5.27”
Blade Steel: Nitro-V stainless
Blade Grind: Full flat
Blade @ Thickest: .138”
Blade Finish: Stonewashed
Handle Material: G-10 black
Overall Length: 10.08”
Knife to know: Multiple options in blade finishes and handle materials
Country of Origin: China
MSRP: $174

The Vero Engineering Utility 5 doesn’t just show up—it sharpens your kitchen game with precision and style. The fixed-blade slicer offers excellent corrosion resistance and edge retention, making it a reliable workhorse for a wide range of tasks, from citrus to sirloin. The drop-point pattern and full flat grind give it slicing versatility, while a milled pocket on the blade adds grip and control for those who favor the pinch-grip life. At just 4.75 ounces it’s light in the hand but heavy on performance.

The handle options—black G-10, ebony or marbled carbon fiber—aren’t just aesthetic choices, they are also ergonomic, moisture resistant and designed for comfort across various grip styles. Blade finishes include stonewashed, belt satin and hand satin, allowing you to match your knife to your mood or your cutting board. Whether for preppers or perfectionists, the Utility 5 slices with purpose and looks good doing it.

At first, the Vero resembles a combat knife. And if you call slicing roast beef, potatoes, onions, garlic and carrots combat, then this blade is your trusty weapon of choice. It is designed to transform simple ingredients into a champion-worthy feast with accuracy and panache.

I sliced a hefty cut of beef roast and all the fixings. Root veggies are hard, so sharpness is key. The test knife had an excellent grind and an ultra-sharp blade, which puts less stress on the hand when cutting. It truly was a meat-and-potatoes meal, with carrots, onions and garlic. The handle remained slip-proof despite exposure to blood and vegetable juices. The steel never stained and at press time I had yet needed to sharpen this culinary champion.

Bradford 6-inch Utility Knife

The Bradford deboned chicken and cut a variety of veggies with ease.
The Bradford deboned chicken and cut a variety of veggies with ease.

6” Utility Knife Specs
Blade Length: 6”
Blade Steel: MagnaCut stainless
Blade Grind: Full flat
Blade @ Thickest: .10”; distal tapered
Blade Finish: Satin stonewash
Handle Material: 3D microtextured
Overall Length: 11”
Country of Origin: USA
MSRP: $209

Bradford’s 6-inch Utility Knife slices through kitchen monotony with surgical precision and unapologetic style. Its CPM MagnaCut stainless steel blade has a Rockwell hardness of 61-to-63 HRC and delivers top-tier edge retention, corrosion resistance and toughness—ideal for everything from delicate herbs to dense proteins. The blade features a stonewash finish that hides scuffs like a pro, keeping your knife looking fresh even after a week of hard prep. Weighing just 5 ounces, it strikes the perfect balance between nimble and substantial and will fit in most kitchen blocks.

The ghost (light blue) handle is ergonomic, moisture-resistant and built to withstand heat, wear and long prep sessions without losing grip or comfort. Thin, full-tang construction keeps the profile sleek and strength solid. Meanwhile, the design makes it a welcome tool for lefties and righties alike.

This fixed-blade kitchen essential is proudly made in the USA and designed to feel like an extension of your hand—whether you’re dicing vegetables or breaking down wild game. It’s not just a knife, it’s a daily driver for the serious slicer.

I spend a lot of time in the kitchen, a big part of it prepping and freezing foodstuffs for later dates. Chicken and veggies get the most attention. I received the Bradford 6-inch Utility Knife at the right time. I had a large quantity of split bone-in chicken breasts that needed deboning and freezing. The idea of a utility knife is to be versatile. I stick to the rule of whatever’s on the cutting board gets used for everything. Hence, the Bradford was now a deboning knife.

The blade was nimble and the low 5-ounce weight glided through the protein with ease. I felt what the handle was all about and liked it. I trimmed the fat and extra unsavory bits using a variety of grips, mostly modified chef’s pinch grips. The wharncliffe-style blade was a huge help when drawing back for pinpoint slices.

The Bradford definitely fits the bill for a kitchen utility knife. From handle comfort, grind and overall design, this is your utility cutter for several occasions.

White River Knife & Tool Liong Mah

Garnish requires precision, and the White River/Liong Mah Utility Knife excelled at it.
Garnish requires precision, and the White River/Liong Mah Utility Knife excelled at it.

Liong Mah Utility Specs
Designer: Liong Mah
Blade Length: 4.75”
Blade Steel: MagnaCut stainless
Blade Grind: Full flat
Blade @ Thickest: .095”
Blade Finish: Satin
Handle Material: Maple Richlite
Overall Length: 9.12”
Country of Origin: USA
MSRP: $200 ($475 for it and the Liong Mah Chef Knife in a set)

The White River Knife & Tool Liong Mah series isn’t just household cutlery—it’s a chef’s dream set in MagnaCut. Designed by Liong Mah, a former New York City chef turned knife architect, these blades blend culinary intuition with precision engineering.

The smaller 3.8-ounce Utility Knife offers nimble control while the larger 6.2-ounce Chef Knife addresses the bigger stuff. Both blades feature MagnaCut at a Rockwell hardness of 62-to-63 HRC, delivering elite edge retention, corrosion resistance and toughness that scoffs at daily abuse. The modern handle tapers toward the blade for a natural, comfortable grip—ideal for vertical chopping and pivoting like a pro. Whether dicing shallots or tackling a brisket, these USA-made tools feel like an extension of your hand, packed in a custom wooden box that says, “Yes, I take prep seriously.” No sheath, no nonsense—just pure slicing satisfaction.

For small tasks like slicing cheese, limes and herbs, it doesn’t get any better than the Liong Mah Utility Knife. Brie cheese is soft, while garlic mincing takes precision and sharpness. However, fret not using the White River entry. For small kitchen tasks and the ability to share a cutting board with other food and garnish, it’s excellent. Hors d’oeuvres, anyone?

The Liong Mah Chef Knife was my pick for long sweeping slices for butterflying chicken breasts. I wanted the full length of a chef’s knife and was delighted with my pick for the task. It sliced with authority and made clean cuts.

CRKT Onion Utility Kitchen Knife

Root vegetables such as potatoes and carrots were no match for the CRKT Onion Utility Knife.
Root vegetables such as potatoes and carrots were no match for the CRKT Onion Utility Knife.

Onion Utility Kitchen Knife Specs
Designer: BLADE Magazine Cutlery Hall-of-Fame® member Ken Onion
Blade Length: 5.5”
Blade Steel: Damasteel damascus
Blade Grind: Full flat
Blade @ Thickest: .10”
Blade Finish: Acid etch
Handle Material: FatCarbon Dark Matter carbon fiber
Bolster: Titanium
Overall Length: 10.19”
Country of Origin: Italy
MSRP: $850

The CRKT Onion Utility Kitchen Knife in Damasteel® damascus isn’t just a kitchen tool, it’s a precision instrument dressed for a gala. Built in Italy, the fixed-blade beauty features a Damacore® Hugin-pattern blade with a finish that highlights the layered steel like a fingerprint of craftsmanship. It’s slim enough for finesse work but long enough to handle serious slicing. The synthetic handle and bolster help keep the weight featherlight at 3.3 ounces so it won’t tire your hand during marathon prep sessions. The construction resists thermal stress, meaning it won’t warp when the kitchen heats up.

Packaged in a laser-engraved walnut box because even your kitchen drawer deserves a little class, it’s a limited-edition blend of performance and polish that says, “Yes, I julienne with style.” The knife isn’t just a pretty face, it’s a high-performance hybrid that bridges the gap between a chef’s knife and a paring knife, ideal for tasks that demand both precision and power.

I make a lot of soups and braised meat dishes, especially when it’s cold outside. Carrots are a no-brainer for such meals. Beef roasts and chicken soup all require onions, celery and carrots. The Onion Utility looks too classy to use. However, it’s purpose-built for hard kitchen work. BLADE Magazine Cutlery Hall-of-Fame® member Ken Onion designed the handle to be stable in the hand when the kitchen heats up, and the grip withstood the heat and then some.

Slicing carrots was a breeze with the super thin blade, and not one piece split or wedged apart as can happen with thick-beveled knives. I sectioned long carrots for freezing and julienned them for stir fry and noodle dishes. The handle comfort and edge retention are stellar. There’s a lot going on in Ken’s design. The best thing I can say is, pick one up and try it.

More Kitchen Knives:

2025 BLADE Show West Custom Knife Award Winners

BLADE Staff
-
0
2025 BLADE Show West Custom Knife Award Winners

Discover the winners of the 2025 BLADE Show West Custom Knife Awards—nine categories of world-class craftsmanship.

Salt Lake City once again became the hub of the knife world as the 2025 BLADE Show West took over the Salt Palace Convention Center October 10-11. Now in its fourthyear in Utah, the event drew an impressive mix of custom knifemakers, manufacturers, and collectors from across the country and abroad.

At the heart of the weekend stood the Custom Knife Awards—always one of the most anticipated moments of the show. Makers went head-to-head across nine categories, putting their best work forward for consideration. Judged by a panel of anonymous experts, the entries were measured on design, originality, choice of materials, functionality, and overall execution.

The results reflected the diversity and skill of today’s custom knife community. With a crowded field and no shortage of standout pieces, the 2025 competition underscored why BLADE Show West continues to be a must-attend event for knife enthusiasts everywhere.

Best Custom Hunting Knife And Overall Best In Show: James Rodebaugh

Best Custom Hunting Knife And Overall Best In Show: James Rodebaugh
Photo: JFrasier

Best Custom Damascus: Trevor Morgan

Best Custom Damascus: Trevor Morgan
Photo: JFrasier

Best Custom Fixed Blade: Christopher Moss

Best Custom Fixed Blade: Christopher Moss
Photo: JFrasier

Best Custom Folder: Javi Garcia

Best Custom Folder: Javi Garcia
Photo: JFrasier

Best Custom Kitchen Knife: Kelly Frasier

Best Custom Kitchen Knife: Kelly Frasier
Photo: JFrasier

Best Custom Slip Joint: Bill Ruple

Best Custom Slip Joint: Bill Ruple
Photo: JFrasier

Best M.A.C.K.: Tom Krein

Best M.A.C.K.: Tom Krein
Photo: JFrasier

Best Of The Rest: Kelly Frasier

Best Of The Rest: Kelly Frasier
Photo: JFrasier

See More Award Winners:

2025 BLADE Show West Factory Knife Award Winners

BLADE Staff
-
1
2025 BLADE Show West Factory Knife Award Winners

Discover the winners of the 2025 BLADE Show West Factory Knife Awards. See which knives earned top honors at the premier blade event.

The Factory Knife Awards at BLADE Show West have quickly built a reputation for fierce competition, and the 2025 edition raised the stakes yet again.

Staged October 10-11 inside the Salt Palace Convention Center in Salt Lake City, this year’s contest saw one of the largest turnouts to date. Makers and manufacturers from across the globe rolled in with their finest designs, all chasing the coveted BLADE Show West trophies. With six categories to judge and no shortage of stellar entries, the panel of anonymous judges faced an uphill battle narrowing down the winners.

In the end, the awards highlighted the very best production knives on the market today. Here’s a look at the blades that rose to the top and earned recognition at the final BLADE Show of the year.

Best Factory Folder And Overall Best In Show: Mr. Mr. Designs Titan

Best Factory Folder And Overall Best In Show: Mr. Mr. Designs Titan
Photo: JFrasier

Best American Made Factory Knife: Tactile Knife Co. Skeletonized Rockwall

Best American Made Factory Knife: Tactile Knife Co. Skeltonized Rockwall
Photo: JFrasier

Best Imported Factory Knife: Mr. Mr. Designs Zero

Best Imported Factory Knife: Mr. Mr. Designs Zero
Photo: JFrasier

Best Factory EDC: Kershaw Knives Launch 22

Best Factory EDC: Kershaw Knives Launch 22
Photo: JFrasier

Best Factory Fixed Blade: Zero Tolerance ZT 0004

Best Factory Fixed Blade: Zero Tolerance ZT 0004
Photo: JFrasier

See More Award Winners:

Affordable Chef’s Knives: Options That Are A Cut Above The Rest

Pat Covert
-
0
Affordable Chef’s Knives: Options That Are A Cut Above The Rest

Consider four large kitchen knives, all under $80 each.

As you get older and entertain bigger gatherings, do you find yourself wanting to improve your culinary chops?

A little more blade may be just what you need to sharpen your prep time so you can spend more time enjoying your food than getting it to the table. Larger and more focused kitchen tools can indeed improve your efficiency and your proficiency as a gourmet chef as well.

The focus here is on large and/or specialized kitchen knives, specifically the different types and what they can do to make your job easier and your cooking better, each for under $80. Large cooking knives vary widely and we’re going to show you four variations. Keep in mind, most kitchen knives aren’t just for cutting meat but are for preparing fruit, vegetables and other items such as breading or crusts, too.

Utica Meat Dad Chef’s Knife

The Utica Meat Dad Chef’s Knife is for large cuts of meat, fruits and vegetables. It took half-inch medallions off a plump pork tenderloin for the sauté pan.
The Utica Meat Dad Chef’s Knife is for large cuts of meat, fruits and vegetables. It took half-inch medallions off a plump pork tenderloin for the sauté pan.

Meat Dad Chef’s Knife Specs
Blade length: 7.54”
Blade steel: 440C stainless
Blade finish: Food Safe Black PVD
Handle material: Orange G-10
Weight: 17”
Overall length: 12.5”
Country of origin: USA
MSRP: $74.99

The Utica Meat Dad Chef’s Knife is a whopper with a blade belly 2.25 inches deep for carving the big stuff when needed and everyday slicing and dicing as well. The beefy orange G-10 handle helps maintain control on the wieldy blade for it all.

Though the test’s two chef’s knives—the Fox Knives Meat Slicer being the other—have meat in their names, they facilitate a much wider variety of meal prep tasks, including the slicing, dicing and mincing of a wide range of vegetables and other fare.

The Meat Dad is large enough to tackle a watermelon in a straight cut.
The Meat Dad is large enough to tackle a watermelon in a straight cut.

The Utica is large for a chef’s knife so we tested it on some heathy chores, such as cutting a nice, plump pork tenderloin into fat medallions for a tasty sauté. We also tried the Meat Dad out on a watermelon and, thanks to the stout blade, sliced it straight as an arrow from top to bottom. Sometimes you just need a large knife and the Utica tackles those requirements quite well.

Fox Meat Slicer Knife

Like many typical chef’s knives, the Fox Meat Slicer is capable of many functions. Wrote the author: “I used the knife for slicing small brown portobello mushrooms to add to an omelet. Note the sharp, crisp cuts—a sign the mushrooms were not prepared by an ordinary kitchen knife.”
Like many typical chef’s knives, the Fox Meat Slicer is capable of many functions. Wrote the author: “I used the knife for slicing small brown portobello mushrooms to add to an omelet. Note the sharp, crisp cuts—a sign the mushrooms were not prepared by an ordinary kitchen knife.”

Meat Slicer Specs
Blade length: 7.8”
Blade steel: UNI X59CrMoV15 stainless
Blade finish: Fine satin
Handle material: Black PP synthetic
Weight: 3.75 ozs.
Overall length: 12.4”
Country of origin: Italy
MSRP: $36.94

All chef’s knives are relatively long but not all have blades that can be tiring to use. The Fox Meat Slicer Knife is a much trimmer, more svelte example. A large Italian cutlery company with an impressive presence in the USA, Fox offers a strong group of knives in its Due Cigni Coltellerie line.

One of the group is the Meat Slicer, a long chef’s knife with a slim profile sporting an extended, slender drop-point blade only .12-inch thick. It comes with a gently curved handle that has just enough drop at the base to protect your fingers during use.

The Meat Slicer is more adept at less cumbersome tasks of both the meat and vegetable variety. We first used it on a couple of smoked sausage links, cutting roughly 3/16-inch slices down the length of each for an omelet. The knife performed quickly and with ease.

The Fox Meat Slicer is excellent for most meals that don’t require cutting thick slabs of meat or large fruit and vegetables. It made quick work prepping smoked sausage.
The Fox Meat Slicer is excellent for most meals that don’t require cutting thick slabs of meat or large fruit and vegetables. It made quick work prepping smoked sausage.

To add a little flavor, we turned to some portobello mushrooms. Taking a handful, I trimmed the stems off and sliced them up one by one in a jiffy. The German steel performed very well and the handle was the most comfortable of the test lot.

A.G. Russell 6-inch Boning Knife

The A.G. Russell relieved the chicken breast of its hard-shell-bone understructure pronto. “Fowl such as chickens retain their juices and flavor much better when cooked on the bone,” the author noted. “Here the chicken breast is removed, sliced and ready to eat.”
The A.G. Russell relieved the chicken breast of its hard-shell-bone understructure pronto. “Fowl such as chickens retain their juices and flavor much better when cooked on the bone,” the author noted. “Here the chicken breast is removed, sliced and ready to eat.”

Boning Knife Specs
Blade length: 6”
Blade steel: Molybdenum-vanadium stainless
Handle material: Fiberglass-reinforced polypropylene
Bolsters: Stainless steel
Weight: 3.8 ozs.
Overall length: 10.6”
Country of origin: Italy
MSRP: $42.95

The A.G. Russell 6-inch Boning Knife just might be your go-to counter slicer for a myriad of kitchen duties. While its name is designated for separating meat from bones, the A.G. Russell can perform a myriad of duties such as trimming, slicing and dicing both meat and veggies. Some even clean their afternoon catch with it as it is closely related to a fish knife. The blade is super thin and the piece is very lightweight.

The A.G. Russell got the most tedious work out of the foursome due to the nature of the beast. Fortunately, chickens go through extensive steps of processing before average folk ever set eyes on them. Whether fried, barbecued or roasted, the best way to keep a chicken breast moist is with the skin, breast meat and bone structure cooked together.

After cooking the bird, use the sharp cutting tip to cut the area around the breast skin so it can be removed with the meat. Next, peel the skin back and slowly work the blade between meat and bone structure and slowly use the fingers of your other hand to peel the entire breast off with the skin on. Slice and eat!

The A.G. Russell Boning Knife has a thin, sharp blade very much akin to a fish knife and can be used for other types of work around the kitchen. The author used the razor-sharp blade to cut off the tails of shrimp for a cocktail.
The A.G. Russell Boning Knife has a thin, sharp blade very much akin to a fish knife and can be used for other types of work around the kitchen. The author used the razor-sharp blade to cut off the tails of shrimp for a cocktail.

The Boning Knife, like the others, is handy in other ways as well. You can slice small veggies and fruits, trim fat and do all sorts of clean-up chores to make food more presentable.

Ontario Old Hickory 76 7-inch Cleaver

Cutting thick carrots across the grain can be tough on many kitchen knives but was easy for the Ontario Old Hickory 76 Cleaver.
Cutting thick carrots across the grain can be tough on many kitchen knives but was easy for the Ontario Old Hickory 76 Cleaver.

Old Hickory 76 Cleaver Specs
Blade length: 7.5”
Blade material: 1075 carbon steel
Blade grind: Flat bevel
Blade finish: Brushed
Handle material: Wood
Weight: 10 ozs.
Overall length: 12”
Country of origin: USA
MSRP: $30.50

We’ve saved the big gun for last: the Ontario Old Hickory 76 7-inch Cleaver. There’s something to be said for the simple, matter-of-fact Old Hickory edged tools. Maybe it’s the “If it ain’t broke, don’t fix it” attitude—and I like it! The blade has a horizontal pattern pressed into it, a hole for hanging in the upper lead edge, and an Ontario Knife Co., Tru Edge, Made In U.S.A., sword logo stamp in the top center. The blade climbs upward toward the tip at its spine and the cutting edge has a gentle curve to it.

When you need a heavy hand and finesse is no object, the cleaver will get the job done. We used it for cutting some tough-as-nails carrots with no problem. The same went for hard sausage. There’s no sense in dulling a sharp knife blade on hard, tough foods when a cleaver can cut them with haste and look for its next challenge.

Chubs of hard summer sausage are what the Old Hickory 76 lives for.
Chubs of hard summer sausage are what the Old Hickory 76 lives for.

Old Hickory blades are the kind of “git ’er done” kitchen knives and tools that take your tough challenges on their back and never cry uncle. My family grew up with Old Hickory blades and I recommend keeping them around the kitchen when tough times call for tough tools.

Final Cut

There you have it—four different ways to make your kitchen more useful without breaking the bank. If you’re ready to expand your culinary universe, look no further than these useful, able kitchen helpers.

More Kitchen Knives:

Mike Bradshaw’s Large Hunter Review: Large And In Charge

Msg Kim Breed (ret.)
-
0
Mike Bradshaw’s Large Hunter Review: Large And In Charge

Mike Bradshaw’s Large Hunter smokes the author’s test regimen.

I came across Mike Bradshaw’s knives thanks to a recommendation by a knifemaker friend, R.W. Fred. The knifemaking community always helps other knifemakers—call it the “Brotherhood of the Blade.” After visiting his social media account for a quick look, I messaged Mike and he sent me his Large Hunter to test.

Bradshaw’s Large Hunter Specs

Knife: Large Hunter
Maker: Mike Bradshaw
Blade length: 4.5”
Blade steel: CPM MagnaCut stainless
Rockwell hardness: 63.5 HRC
Blade @the widest: 1.375”
Blade @the thickest: .13”
Blade grind: Hollow on a 12” wheel
Scales: OD green G-carta by GL Hanson
Fittings: Nickel silver
Overall length: 9.125”
Sheath: Black Kydex
Maker’s price for a similar knife: $200

Light Cutting Tasks

The author indicated the Large Hunter produced some of the thinnest slices he has ever made skiving 8-ounce leather.
The author indicated the Large Hunter produced some of the thinnest slices he has ever made skiving 8-ounce leather.

Up first: the paper slice to check the original edge. This is the best way to show slicing in the still-image format of publications. The Large Hunter zipped through drafting paper in a jiffy, making a nice zipping sound on each cut. The edges of the slices were smooth with no tears. I had a hard time keeping my fingers out of the way, nicking one fingernail in the process.

Skiving 8-ounce leather was next on the agenda, and the Large Hunter produced some of the thinnest slices I have ever cut. It crunched the leather very smoothly in even slices that were controllable. The hardest part was moving my fingers out of the way fast enough. In addition to skiving the leather, I also sliced it. Again, the cuts were straight with no tearing.

Medium-Duty Cutting Tasks

Mike Bradshaw’s knife crunched its way to 200 clean cuts in half-inch sisal rope.
Mike Bradshaw’s knife crunched its way to 200 clean cuts in half-inch sisal rope.

It was time to whittle a firestick from seasoned cedar. The Large Hunter came through in flying colors, producing perfect curlicues with clean cuts. It was easy to control cutting depth but the handle was a tad sharp in the choil area. The unwanted sharp spot showed up again when I applied more pressure for deep cuts. A little touch up with sandpaper would fix the problem.

Batonning the Large Hunter through a cedar block was next. Four whacks and the cedar was split. I split it four times then split those four pieces four more times for kindling. The knife batonned great, with good balance between blade and handle. There was no damage to the edge.

Heavy Cutting Tasks

After being whacked into the antler 30 times, the edge emerged (far left) with no chips or rolling—a sign of excellent heat treatment.
After being whacked into the antler 30 times, the edge emerged (far left) with no chips or rolling—a sign of excellent heat treatment.

From there, half-inch sisal rope was on the slicing block. The Large Hunter crunched its way to 200 clean cuts pronto. This knife is extremely sharp and holds an edge perfectly. The handle had a few hot spots that could be corrected fast with a piece of 220-grit sandpaper. If you’re wearing gloves, it’s no problem.

To push the edge further, I gave it 30 hard whacks into a whitetail deer antler. All that did was scatter antler chips all over my workbench—it didn’t do a thing to the edge. Excellent heat treatment, Mike!

As a final gauge of the edge, it was back to the paper slice to see if the edge picked up any damage or dulled at all. Nope, still sharp and smooth cutting. Great job, Mike.

Final Cut

Soften the edges of the handle more to relieve the hot spots. Easy fix. The Large Hunter can tackle a lot more than field processing big game. It has a super sharp edge for slicing and a bite for the larger chores.

Check Out More Outdoor Knives:

Cool Custom: Lonni Williams’ Steampunk Folder

Lonnie Williams
-
1
Cool Custom: Lonni Williams’ Steampunk Folder

Lonnie Williams steampunk folder is one fast, loud auto.

As the eighth entry saluting my addiction to steampunk folders, Steam Hunk is a giant, 2-pound, all-damascus auto. It’s powered by a standard leaf spring as well as two coil helper springs. It’s fast and loud!

Of the 48 individual parts, 18 move. I just can’t do the glued-on gear thing. The blade fires by a palm-activated rocker lock with the safety switch at the left rear. Steam Hunk represents about 300 hours of work and 32 square inches of damascus.

More Custom Knives:

Fighters: The Sexiest, High-End Custom Fighter Knives

BLADE Staff
-
0
Fighters: The Sexiest, High-End Custom Fighter Knives

The ultimate lineup of custom fighter knives—from integral designs and sub-hilts to exotic materials like copper damascus and mammoth tooth.

Fighters are some of the sexiest knives going. With many, even their curves have curves. Those less curvy make up for it with straight-line designs that look born to perform. If sex really does sell, fighters are the capitalists of cut.

Randy Caston

Randy Caston

Randy Caston’s fighter features a 9 5/8-inch blade of 1084 carbon and 15N20 nickel-alloy steels. Scales: blackwood. The guard is mild steel. Overall length: 14.75 inche.(SharpByCoop image)

Adam Deville

Adam Deville

A nickel damascus with a Dragon Skin core forged by Adam Deville sporting a snakelike fuller completes the 10.5-inch recurve blade of Jordon Berthelot’s integral fighter. The scales are marbled carbon fiber. Overall length: 16.5 inches. (SharpByCoop image)

Dennis Friedly

Dennis Friedly

Dennis Friedly outfits his fighter-art knife in a 7.75-inch blade of hollow-ground CPM 154 stainless. The scales are mammoth tooth and the guard is 416 stainless. The engraving is by Ray Cover Jr. Overall length: 13 inches.(SharpByCoop image)

Patrick Harp

Patrick Harp

A 6-inch recurve blade in a full-flat-ground crushed W’s and copper damascus forged by Baker Forge & Tool top off a sub-hilt fighter by Patrick Harp of P. Harp Designs. The handle is basswood burl and the guard and sub hilt are wrought iron. Overall length: 11 inches. (SharpByCoop image)

Peyton Ramm

Peyton Ramm

ABS journeyman smith Peyton Ramm opts for a 6 1/8-inch blade of a Transition damascus of 1084 carbon and 15N20 nickel alloy steels for his fighter. Handle frame: damascus. Scales: mammoth ivory. Guard: crushed W’s damascus. Fittings: same as guard but w/24k gold and silver inlays. Overall length: 10.75 inches. (Jocelyn Frasier image)

Steven Ramos

Steven Ramos

Peregrine by Steven Ramos offers up a 6-inch blade of hollow-ground RWL-34 stainless steel in a green canvas Micarta® handle with red fiber spacers. Bolster: 416 stainless steel. Overall length: 10.5 inches. (SharpByCoop image)

Dan Tompkins

Baker Forge & Tool

A 5.75-inch blade in convex-ground Riptide Ultra Coppermascus by Baker Forge & Tool and a black Richlite guard and handle comprise the double-edge fighter by Dan Tompkins of Evolution Cutlery. The copper spacers are also by Baker. Overall length: 11 inches.(SharpByCoop image)

More Knife Reviews:

1...202122...364Page 21 of 364
Advertisement

Must Read Articles

Read this before you make a knife

Knifemaking 101 – Read This Before You Make a Knife

Wayne Goddard -
  by Wayne Goddard My experience has taught me that there's nothing like digging in and getting started. I've often said the hardest part of the...
forged in fire knifemaking tv show

8 Things You May Not Know About “Forged in Fire”

how to forge damascus steel

How to Forge Damascus

James Huse ordered a custom sheath by No Surrender Holsters for his BBQ knife.

How to Create Damascus Patterns

Why Are Switchblades Illegal?

Advertisement
Advertisement
BladeMag.com
Facebook Instagram Pinterest X