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Shop Dump: Salem Straub & Andreas Kalani

A Pair Of Gifted Knifemakers Show Off The Tools They Use To Turn Raw Steel Into Razor-Sharp Works Of Art.

Simply put, Salem Straub makes art and culinary knives of the highest order. He began forging in 2003 when a previous project introduced him to blacksmithing and, like so many knifemakers, once the bug bit there was no turning back. 

Twenty years later Salem is at the top of his game and all his work is sole authorship.  What’s more, he delighted many knife lovers by competing and winning in the second season of the History Channel’s popular reality show, Forged in Fire.

Award-winning bladesmith Salem Straub makes fine art folders, fixed blades and swords, and added culinary knives out of his passion for cooking.

Salem operates his custom cutlery business under the name Promethean Knives after a passage from noted British writer Zia Haider Rahman: “Is that not the Promethean fable, that the fire stolen from the gods will light men their way even while it burns their hands?” 

Salem built his reputation for making fine art folders and fixed blades, including swords, but he added culinary knives out of his passion for cooking, which in turn led to his winning the Best Integral Award at the 2019 Damasteel Chef Invitational. His forging specialty is extremely fine patterned damascus.

Inside Salem Straub’s Shop

Salem leads off his list of top tools with his bandsaw. 

“The Marvel Model 81 Hydraulic Vertical Bandsaw is the ideal saw for a dedicated pattern welder,” he begins. “It will easily handle all the normal operations that either a horizontal or vertical bandsaw can, but also affords the additional capability of ripping lengthwise with power feed, miter cuts, compound miter cuts and rips. Everything from the table vise to the saw feed and drive wheel is hydraulically powered, and a flood coolant system is integral to the design.”

Marvel vertical bandsaw
Straub’s Marvel Model 81 Hydraulic Vertical Bandsaw easily handles anything a horizontal or vertical bandsaw can, and affords the additional capability of ripping lengthwise with power feed, miter cuts, compound miter cuts and rips.

His lathe of choice is his Pratt & Whitney Model C Toolroom model. 

“It’s a bit larger than might be strictly necessary for knifemaking,” Salem notes, “but affords the ability to create parts for repair of, or modification to, other machines. It’s also very smooth, accurate and convenient for making and threading small knife parts to close tolerances. The P&W ‘C’ lathes are among the truly legendary lathes from the heyday of American machine tool manufacturing.”

His Abrasive Machine Tool Model 3B Surface Grinder features an 8×24-inch capacity automatic table with a magnetic chuck, a 2×72-inch-belt modification by Salem, and a 3-horsepower motor. 

“The table feeds are mechanically powered and relatively quiet and very reliable in operation,” he explains. “This machine is MVP in the shop, especially on many damascus production days. The belt modification allows for much faster removal of stock, making billet and tiling work much faster and more precise.

“Another piece of equipment I can’t do without is my Beaudry Champion #9 300-pound power hammer. I bought it from the late Larry Langdon, who gave me quite a deal as it needed lots of work to restore, and some difficult parts had to be made. After I took seven months to overhaul and install it, this hammer has become the cornerstone of my operations in making composite damascus billets and blades. The large flat die surfaces and excellent control make it ideal for forge welding, and it has plenty of power to forge large cross sections efficiently.”

Straub Knife
Straub’s chef’s knife sports a 9-inch blade of a stunning herringbone/mosaic composite damascus and a Japanese-style wa handle. (knife image by Abe Shaw of Eating Tools, Inc.)

Next up Straub extols the virtues of his rolling mill. 

“My 10-horsepower rolling mill with 6×6-inch rollers is probably a tertiary forging machine for most hot shops to have—after a hammer and press—but it’s very handy indeed for cleanly drawing billets to bar stock, welding san-mai, and sizing pattern elements before tiling or four-way welds and the like. It was built to spec by a fab shop for my friend Mike Blue, whom I bought it from. I consider it a very good working design, and for production damascus it’s a huge help.”

Last but not least, Salem mentions his 1960s-era Deckel GK21 Pantograph. 

“This is a machine quite unlike the others. Its use is quiet, contemplative, technical, and its mode of use is more artistic than one of brute force. The GK21 is a machine that pretty much defines its class—very smooth to operate and fascinating in its potential. I’ve been learning to use it for a few years and so far I’ve been mostly doing inlays for handle work, but I’m branching out into engraving designs onto handles with it, too. I look forward to decades of finding out new cool ways to use it.”

Andreas Kalani

Andreas Kalani
Andreas Kalani specializes in mainstream and culinary fixed blades and also folders.

Andreas Kalani spent 30 years in the corporate world, but once he discovered knifemaking he knew he’d found his calling. Now, nearly 10 years after leaving his former occupation, the Iranian-American is a full-fledged U.S. citizen grinding steel and making the knives of his dreams.

Kalani is an American Bladesmith Society apprentice smith currently working on his journeyman smith designation on the way to his ultimate goal of master smith. The versatile maker builds fixed blades—both mainstream and culinary—and folders. 

Among those pieces are some top-shelf art knives. Meanwhile, he also makes a point of offering affordable fare for his customers. He markets his cutlery under the AK Custom Knives label and also instructs budding makers with a separate division called AK University. Needless to say, Andreas keeps himself busy with a full plate of cutlery interests.

Inside Andreas Kalani’s Shop

He leads off his knifemaking go-to equipment with a lightweight wonder. 

“One of the most valuable tools in my shop is my Dremel 4000 Rotary Tool,” he reveals. “I use Dremel for engraving, polishing, sanding, cutting and much more. Dremel was my shop’s first official tool before I became a knifemaker. I used to make small and miniature swords and knives for my wire sculpture, and I could grind and shape the blades and handles with my Dremel tool. You can use various tips and bits for multiple uses such as carbide tips for steel and alloys or diamond tips for clay, woods and other materials. The possibilities are endless and you can be super creative with this tool; you can either mount it on the table, make a stand for it, or get an extra pen cable to do much more.”

Next on his list is his Evenheat Kiln. 

Everheat Kiln
Andreas not only uses his Evenheat Kiln for heat treating his blades but also for lost-wax processing.

“It is generally used for the blade heat treatment to have better steel structure and accurate Rockwell hardness,” he states. “However, sometimes I use it for lost-wax processing as well. Before I got the kiln I had to send out all of my blades for professional heat treatment and it was time-consuming and costly, especially when I wanted to work on one custom project. Therefore, I had to get my own. With this kiln in the shop I can now heat treat various steels from high carbon to stainless, and know I have a good grain structure and a suitable heat treatment. An Evenheat kiln is one of the must-have tools for any knifemaker in the shop.”

According to Andreas, finishing tools play multiple roles in his operation. 

“They are the most used on every project in my shop,” he observes. “From the finishing stones to G-10 sanding blocks, I use them for various sanding and polishing. Gesswein® EDM Blue Stones are made from premium aluminum oxide. EDM Blue is a more complex formulation of EDM stones specially designed to handle the high-speed back-and-forth motion of a profiler or ultrasonic machines, and are superior for polishing the most challenging scales. The stones are designed for use on hard surfaces at high speed and hold their shape very well.”

For the sanding blocks, Andreas created different G-10 paddles for such various uses as flat, concave or convex sanding. 

“I add additional leather or plastic backing to each paddle to have more give on a harder surface when sanding,” he notes. “By combining these tools, I can achieve a beautiful finish on all of my blades.”

The Milwaukee Portable Bandsaw 6232-20 is another must-have machine in his shop. 

“It’s precise when you want precision cuts or to create an intricate geometry—for example, when you want to make a guard for a knife, you can outline your guard on whatever [steel/alloy] you use and then quickly cut it to the shape. Afterward, you can go straight to the grinder to shape the final form,” he states. “You can purchase different types and styles of the blade for this machine to have a better cut and precision for other materials. It’s portable and I purchased a stand for it separately, which is made specifically for this machine by SWAG Off Road.”

Another invaluable tool in Kalani’s shop is the 25-gallon Sandblaster cabinet, which helps remove material, clean, and applies the final finish to blades. 

Kalani knife
Kalani’s14.5-inch Lagertha Middle-East chef’s knife features a blade of 1095 carbon steel with an electro-pattern mirror polish. The Natural Galaxy handle is a combo of Middle Eastern turquoise and flowers. (SharpByCoop knife image)

“You can achieve different results on other materials using various media types from the walnut shell, glass bead, aluminum oxide, steel bead and so on,” Andreas explains. “There’s a learning curve and trial and error at the beginning. For example, if you want to sandblast titanium and be able to anodize it, you cannot blast it with aluminum oxide or steel media. The pressure will infuse the titanium and prevent it from anodizing. Based on my trial and error I found out that glass beads not only give a good matte surface to titanium but also keep it clean—­­and I am able to anodize it.”

He calls the 2×72 TW90 Grinder “the mother of all the machines in the shop.” It has a multi-position setup and various speeds, giving him limitless capability for different styles and types of grinding. 

“I own at least five other attachments for this machine, including an 8-inch wheel, a 4-inch wheel, a modular switchable small wheel, a surface grinding attachment, plus flat and slack-belt platen,” Andreas observes. “One best modification I applied to it was adding an earth magnet on my work rest to use for different sizes and styles of work. It’s helpful for a different kind of grinding. For example, if you want to grind a sword, you need a more extensive work rest to run your blade over it, and this is super helpful.”

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Samurai Chef’s Knives

Few Knives Have Been As Heavily Influenced By Japanese Methods As The Chef’s Knife. These Four Quality Blades Show Off The Modern Meeting The Historic.

The Japanese influence on custom knives is everpresent in the marketplace, and, aside from the tanto, nowhere is its flair and focus felt more than with chef’s knives. 

These tools of the culinary trade are functional as much as they are eye-catching, especially in examples of some of the top makers in the genre today.

Honyaki Byuto Hybrid By Dmitriy Popov

Popov Gyuto hybrid
Dmitriy Popov aligned the tip with the spine on his wide-bevel Honyaki Gyuto Hybrid for enhanced control during jobs requiring precise use of the tip. (SharpByCoop knife image)

Dmitriy Popov has conjured up a masterpiece he calls the wide-bevel Honyaki Gyuto Hybrid, a new take on a recognized Japanese style. 

“It isn’t a traditional gyuto, as it has an upswept tip and the height of a nakiri,” he commented. “Having the tip aligned with the spine of the knife gives the user a feeling of control for precise tasks requiring use of the tip. Having the extra height in the heel allows me to create a knife that is super thin behind the edge while also having a significant amount of mass above it.”

Popov’s creation includes a near 9.5-inch blade of differentially heat treated W2 tool steel and a handle combination of desert ironwood and osage orange complemented by a carbon fiber liner. His prices for similar knives range from $900 to $2,500 based on size and materials.

“The hamon and ashi* I am able to get out of the W2 is mesmerizing,” Dimitriy added, “and I spend a large part of my life going deep down the hamon rabbit hole. Honyakis are part art and part science, and the failure rate is a lot higher than I would like it to be. I really like the minimalist wa handle style [see page 14], and rounding off the bottom facet does not alter the traditional design much, while making the handle more comfortable in the hand.”

Having made knives since 2011, Dmitriy looks back at the beginning in everyday carry, tactical and camp models. After three years, he gravitated toward chef’s knives, and since 2016 they have been his sole focus.

“Everyone cooks, and at some point most cooks or chefs will come to appreciate the benefits of a good quality knife,” he observed of a chef’s knife field that has become quite crowded. “There are way more prospective customers than there are makers, so to succeed as a maker all you need is a very small slither of the pie and a drive to evolve your craft each day.”

Santoku-Style Knife By Eric Hemker

Hemker santoku
The long, nearly flat cutting edge of the damascus santoku by Eric Hemker enables it to slice, dice, and mince vegetables much easier than a blade with a sweeping belly. (SharpByCoop knife image)

While Eric Hemker admits he is still learning some subtleties of making chef’s knives, he has found that the santoku style is excellent for use in final food preparation. 

His custom-ordered version sports an 8-inch blade of random-pattern damascus forged from 1084 carbon and 15N20 nickel-alloy steels. The overall length is 14 inches, and the handle is exotic blue-dyed curly mango. His price for a similar knife is $960.

“The lack of a pointed tip on the blade means it is not well suited for delicate carving work such as breaking down bony proteins,” Eric explained. “However, its long and nearly flat cutting edge allows it to slice, dice and mince vegetables and proteins much easier than a knife with a sweeping belly on the cutting edge.”

Translating literally from the Japanese, santoku means “three virtues, or three uses,” and so the slicing, dicing, and mincing description is spot on. 

“This blade is 144-layer random-pattern damascus, and it features a full flat grind with a convex edge. The flat grind is my usual go-to grind for most general-purpose cutting needs that are common in the kitchen or in hunting-type knives. I also add a slight convex grind that leads into the cutting edge to aid in food release.”

Eric chose a modified wa handle configuration and attributes the decision to keeping step with traditional Japanese appeal. 

“The top of the handle has the traditional wa-style octagonal facets,” he said. “But I wanted to spruce this handle up a little to challenge myself, so the bottom is curved to give it a shield-shaped cross-section. The handle has a 304 stainless steel bolster and an heirloom-fit black G-10 spacer. One of the only things the customer specified was a colorful handle, so this piece of wood was a perfect fit.”

For Eric, the entire package comes together nicely, blending the good looks and function that are inherent in Japanese-inspired chef’s knives. 

“All these materials will hold up well in kitchens,” he remarked. “G-10 is a synthetic material that also holds up very well in any harsh environment, and since the wood is stabilized it should also hold up well in water and getting dirty in general. Since the handle is wood, it would still need to be oiled occasionally, and it should go without saying that a custom piece like this with a carbon steel blade and a wood handle should never go in the dishwasher.”

Eric began making knives six years ago and still considers himself at the beginning of a promising journey. 

“Kitchen knives have been some of my favorite knives to make from the beginning because everyone uses one,” he noted, “so they are some of the easiest pieces to sell and get feedback on.”

Meanwhile, he welcomes the expanding number of makers and buyers in the chef’s knife arena. 

“I don’t believe the custom chef’s knife market is overly saturated by any means,” he commented. “I think the demand really drives the market for these custom pieces, and I believe there will almost always be customers at every price point. In the last decade or so, there really has been a resurgence of demand for well-crafted handmade goods in almost every category of consumer goods, and I don’t believe that trend is going to be dying out anytime soon. This may be especially true for culinary knives when food is such a big part of many people’s lives.”

Straight-Edge Kiritsuke By Dre Laborde

kiritsuke by Laborde
The straight-edge damascus kiritsuke by Dre Laborde is specifically made to slice fish and some softer meats. The handle is curly maple from Realeyezwoodz. The sheath is stabilized maple and a joint project between Dre and Realeyezwoods. (SharpByCoop knife image)

The straight-edge kiritsuke from Dre Laborde is specifically made to slice fish and some softer meats, he says, and doesn’t necessarily lend itself to chopping vegetables. 

“I’m no expert on Japanese knives as a whole,” he noted, “but from what I can find the kiritsuke seems to be a cross between the longer yanagiba and the stockier gyuto. The steel is X-pattern-ladder damascus that I purchased from MVH Damast based in the Netherlands. These steels have given me nothing but positive results and I can’t recommend them enough.”

The blade is 9.5 inches and the overall length is 14.5 inches. The handle is curly maple from

Realeyezwoodz, and the price of a similar knife would probably exceed the featured piece. 

“It sold for $760,” explained Dre, “but it was a semi-experimental project for me, so a future project of this scale would cost more. The design, like all my knives, was drawn on paper to scale first and then made with the freedom to change the design as I see fit.”

The choice of handle material and design contributed to the overall appeal of the knife and its performance in the kitchen. 

“The wood is stabilized, which means it was put under vacuum in a resin and hardened,” said Laborde. “This makes it resistant to water and to staining. The handle design is a slight variation on the common shape I do, made slightly longer to fit the length of the knife.”

Dre has been making knives for about three years and in that time hasn’t seen the chef’s knife market becoming overcrowded, though he has heard such comments. “Those willing to pay for a custom chef’s knife often have many and recognize the price tag that comes with them,” he added.

Haetori Honesuki By Tony Cetani

Haetori Honesuki by Tony Cetani
The Haetori Honesuki by Tony Cetani is an all-around kitchen utility knife design based on the santoku and honesuki, the latter a Japanese boning knife. Whereas a traditional honesuki’s main task is for deboning poultry, Tony made the Haetori Honesuki to handle multiple kitchen jobs.

When Tony Cetani built his Haetori Honesuki with a 5.5-inch blade of Chevron copper-mai steel and an 80CrV2 core from Baker Forge and Tool, he added a handle of spalted box elder to complete the package and priced it at $1,000.

“Haetori means ‘jumping spider’ in Japanese,” he related, “and following my love for spiders this knife is named for the Haetori Gumo, a very common spider in Japan. It’s an all-around kitchen utility knife, and I based the design on the santoku and honesuki. Whereas a traditional honesuki’s main task is for deboning poultry, I made this to handle multiple tasks around the kitchen.”

Tony has been making knives since 2017 and tried chef’s knives for the first time three years later. 

“Once I got a few kitchen knives under my belt, I fell in love,” he smiled. “I wanted to put kitchen cutlery on the market that was different and not your traditional kitchen-style knives.”

He succeeded with this effort and chose a slightly innovative handle style. 

“This is a newer style that I designed specifically for this knife,” he said. “Adding a clip at the butt of the tang gives the palm a comfortable spot to rest when working the knife. I chose natural spalted box elder because it went well with the copper in the steel, and you can’t ever go wrong with box elder!”

As for today’s chef’s knife market, Tony sees strong demand and the capacity to supply it. 

“There are a lot of makers out there putting out phenomenal chef’s knives. I think every maker has their style, and the style is what grabs the attention of a potential customer.”

*Ashi are various notches or details in hamons. To produce ashi, the maker applies thin strips of clay from the spine of the blade to the edge during the clay tempering process, which contributes to interesting variations in the resulting hamons.

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First Look: SOG Aegis AT

The New SOG Aegis AT Is A Clean, Sleek Assisted Folder That’s Great For EDC Or More Intense Outdoor Use.

The new SOG Aegis AT is bright, colorful and fun. The knife immediately catches the eye with its bright indigo and acid design. The indigo GRN scales are textured for a better grip, and the electric yellow accents pop in a big way. 

The features are solid starting with a Cryo D2 tool steel blade boasting a titanium nitride finish for added durability, and a powerful assisted opening mechanism. Just give the thumb stud a little nudge and the blade deploys in a flash. SOG’s new AT-XR lock, similar to Benchmade’s Axis and Kizer’s Clutch Lock, keeps everything secure.

The blade is 3.13 inches long and the whole piece weighs in at 4.4 ounces so it will feel robust in the hand. A large lanyard hole accepts a thong for easy carry.

The safety on the back of the Aegis AT, which is easy to see thanks to the red accent dot, easily locks the knife closed and acts as a thumb backstop when deployed to aid in using the knife. Overall, this is a fine folder, especially considering it comes in at under $100.

MSRP: $94.95

First Look: Zero Tolerance 0762
First Look: Boker Gnome
First Look: Kershaw Interstellar

First Look: Zero Tolerance 0762

The Folder From Zero Tolerance Knives Looks Ready To Attack Tasks Big And Small Thanks To A Sweeping Blade And Carbon Fiber Handle.

Innovative and durable, the 0762 from Zero Tolerance Knives is packed with features to help it stand out in the EDC market. For starters, the knife looks fun to use. The reverse tanto blade appears both classy and aggressive. The two-tone stain/stonewash finish on the CPM 20CV stainless steel blade helps with that. It flows and screams out that it’s ready to slice into whatever you put before it.

Beyond the steel, the 0762 features a carbon fiber handle with blue anodized accents. It provides a great grip without feeling heavy or bulky. 

The tuned detent system allows you to adjust the detent how you like it. This means you can flip the knife open even when pressing down on the lockbar. The ZT Sub-Frame Lock is in the same anodized blue as the other accent pieces and confidently secures the knife in place.

This piece is pricier than many others on the market today, but with so many features and style touches it’s easy to see why.

MSRP: $352

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First Look: Boker Gnome

The Boker Gnome Is A Fun Little Fixed Blade That’s An Excellent Neck Knife And Can Serve You Well As An EDC.

Sometimes bigger isn’t necessarily better. The new Boker Gnome fixed blade is a little gem that can be your trusty sidekick in the home and elsewhere.

It starts with a 2.2-inch wharncliffe blade of D2 tool steel. The knife comes in two different handle types. The one featured above is made from olivewood, and there is a slightly more expensive green Micarta® version. The big lanyard hole at the butt of the handle comes in handy if you want to lash the Gnome to your pack or hang it around your neck. Everything is kept safe thanks to the included leather belt sheath. 

Even though it’s small, the handle is rounded in such a way that the knife is easy to grip. It weighs just 1.6 ounces so is light and simple to use. So many neck knives trade quality for convenience. The Boker Gnome is high quality as it is convenient.

MSRP: $49.95 (olive wood); $64.95 (green micarta)

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Knife Deal: Pre-Black Friday, Black Friday And Cyber Monday

The holidays are around the corner and besides spending time with family and stuffing ourselves with excellent food it is a time to give gifts and celebrate those we love. For the knife lovers in your family, whether they prefer a folder or a rugged fixed blade, now is the time to take advantage of Black Friday and Cyber Monday deals. Below are BLADE’S top picks for the best knife deals this holiday season.

This article will be updated as more deals become available, so be sure to check back often.

Amazon

Of course, Amazon has a ton of deals and is worth a look daily—especially if you’re on the hunt for a knife deal.

As for right now, Smith & Wesson’s Black Ops Assisted Opening Tanto for $27.41 makes a pretty good stocking stuffer.

Blade City

If the knife enthusiast in you life has more exotic tastes, Blade City will like scratch their itch. The site has its Christmas deals page up and running.

They has some unusual gems, such as Titanium Scorpion Whip … because, why not?

Also, their M48 Tactical Stuffed Stocking – Survivor Edition is packed full of all sorts of goodies.

Blade HQ

Blade HQ has a number of Christmas promotionals up and running. One of the more intriguing is laser engraving for an extra $9.99 on a purchase. Also, they’re giving away Winchester Shotgun Shell knives with a purchase over $75. Pretty Sweet.

The HQ also has a number of categories to shop their deals during the holidays:

Here are a couple that caught our eye.

Any workshop—Santa’s or otherwise—is up graded with the Work Sharp Precision Adjust Angle Set Knife Sharpener, priced at $59.95

The very sexy Benchmade Infidel OTF Double Action Automatic going for just $385, more than $100 off MSRP.

Smokey Mountain Knife Works

SMKW is bursting at the seams with deals, with nine pages of site busters. You’re certain to find something for the knife lover in your life—even if that happens to be yourself.

A few we don’t think we could pass on include:

Heretic Manticore E Nightcrawler for $375

ABKT Bill Lown Trapper with Black and Read Micarta/G-10 handle for just $15.77

Boker-Kalashnikov OTF Blackout moving at $82.88

And the slick little CRKT BIWA in OD Green for only $29.99

First Look: Kershaw Interstellar

The Kershaw Interstellar Is The Company’s Newest OTF Knife. The Piece Is An Excellent EDC Designed For All Sorts Of Utility Tasks

Folders? No thanks. One of Kershaw’s newest releases is a sliding OTF (out-the-front) automatic that’s great for utility tasks indoors and out. The Interstellar is a partially serrated 8Cr13MoV stainless steel blade that comes out the front of a glass-nylon handle thanks to a sliding button on the front of the knife.

It looks great thanks to the blackwash coating, and it feels good to use thanks to the button lock keeping everything secure and snug when deployed. The blade is just 2.7 inches long, and the tip-up pocket clip allows you to carry the knife with ease. 

The Kershaw Interstellar is a simple knife, and that’s a good thing. It’s a no-nonsense piece that can serve you well for a long time. Oh, and the bottle opener built into the backspacer is the cherry on top of it all.

MSRP: $57.59

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