Wicked Steel

I've had an interest in gravity knives for some time.

I like the pure, simple form in which opening a bale or depressing a button allows the blade to simply fall out of the handle. Usually, releasing the opening mechanism locks the blade out. I'm not a fan, to put it mildly, of those knives that take a powerful wrist snap to flick the blade open. I've seen too many of them skid across the practice floor, followed by an "Oops!"

Wicked Steel   The knives seem to come in two sizes

I just got one from Wicked Steel at a knife show. It's a simple design, point the knife downward, slide the top of the grip open, and the blade falls out. Close the grip, and the blade is locked in place.

It's a bit more complicated, but only slightly.

The blade is D2 steel, not quite stainless, but pretty close. D2 is an air-hardening tool steel developed in 1927. We have a solid grasp on its properties and how to maximize its properties, and D2 is undergoing a rediscovery in the knife industry. By 1934, the formula was refined to include about 1.5% Carbon, 12% Chromium, 0.25% Vanadium, and 0.8% Molybdenum.

Closed knife with silver toggle in locked position

My Wicked Steel knife has a D2 blade is 0.1 inches thick and 2.5 inches long, a straight point with a slight false edge, and a saber flat grind. The knife has very good lock-up for its type. The total open length is 7 inches.

Seperate the top of knife from bottom....

The handle is anodized aluminum with black G-10 friction inserts on both sides. Maybe the noticeable thing is the bright silver lever which locks the mechanism both in the open and closed positions. The reverse side sports a low-profile, polished steel clip. As with most folding knives, the handle length controls the blade length.

Let the knife blade fall out...

 

In use, it's pretty simple.

A: Point the knife downward,

B: Pull the lock switch back,

C: Hold the top half of the handle against your fingers and let the heavier bottom separate,

D: Let the blade drop out.

E: Return the handle to its closed position and push the lock closed.

Close and lock the knife.

Closing the knife is pretty simple, too. Point the knife upward and repeat steps B, C, D, and E.

The steel slides against anodized aluminum, so I'd lube it with a little graphite or dry moly disulfide. You want the slide to stay as clean as possible. This is a shortcoming of all knives that have the blade contained within the handle. The blade sliding closed brings crud in and traps it along the slide path. Keeping it clean keeps the knife working, and a dry lubricant helps that.

I like the fact the knife works without springs or sophisticated mechanism. It is the kind of knife I'd pack in a 'get-out-of-Dodge' pack. I also like the way it opens. It's not flashy, not visible, but a simple, practiced move that opens and locks the knife with very little movement on your part. I like the expression that contact weapons were meant to be felt, not seen.

The clip on the reverse side 

As of now, the company doesn't have a social media presence. Their card doesn't have a phone number or address. The owner muttered to me something like, "It's coming up to fishin' season and I ain't puttin' 'em in storage."

If you want one, you'd better buy it as soon as you see it.

Fight'n Rooster

 I recently picked up a Fight'n Rooster pen knife.

Fight'n Rooster Pen Knife

When I search eBay and other sites, I often see these knives advertised as muskrats. Pen knives were an author's solution to sharpening their writing quill. A typical pen knife has two blades, a smaller one and a larger blade. Neither are especial hardy. Muskrats have two blades, about the same size, and are typically a bit more robust.

Fight'n Rooster is an interesting brand. Frank Buster founded the company after a 1977 visit to Friedrich Olbertz's factory in Solingen, Germany. The factory, established in 1872, is noteworthy because it made knives for many companies, and their quality is quite good, considering the financial limitations the buyers imposed on them. A number of other brands, such as Bulldog, Battle Axe, and Eye, have rolled out their door.

https://knifesearch.blogspot.com/2019/04/truck-driver-trapper.html

In 2019, I found a link to them on Facebook, but that link is now empty, and my internet search came up empty. Many of the above brands still exist, as brand names and tang stamps are valuable property and can be sold. I recognize that quality doesn't always transfer with the brand name.

Fight'n Rooser was located in Lebanon, Tennessee, and made knives that are highly regarded for their quality and style. They are nice sp joints.

Front main blade tang stamp

The side of the main blade is stamped Fight'n Rooster with two highly stylized roosters sparing. The Rooster tang stamp is clearer.  The main blade has two tang stamps.  The reverse side reads "Frank Buster  Celebrated Cutlery  Germany." The front side reads, "Fight'n Rooster "followed by the two-rooster logo, and hidden by the knife handle, the corners of the word "Solingen" can be seen. 

Back main blade tang stamp

The smaller. slender blade is a single tang stamped with "Fight'n Rooster"' with the two-rooster logo underneath.

Secondary blade tang stamp

This allows me to date the knife between 1982 to 1994 production time slot. In 1994, "& Son" was added to Frank Buster. Having the manufacturer date stamp knives, like Case Knives, has both quality and production value, but it provides tremendous sales value. As a collector, you'll never have a complete set of any line of Case knives, because next year, it's a new year code.

Case is not the first to do this. Joseph Opinel (1897) developed 12 different numbered versions of his knives, all of which had a different style number. Not a date stamp, but close. I got to applaud Case marketing for this strategy.

Fight'n Rooster Pen Knife

My pen knife is well-made for a slip joint. The handle sits on two brass liners and a single back spring tensions the blades. The handle is a clear material containing what appears to be unevenly stacked layers of gold and black, producing an attractive, eye-catching handle. The handle sports a silver bomb-style shield set in the clear resin.

I'm unsure of the blade stamp, I don't think it was etched, but the edges are rough

I admit that it was the handle that first drew my attention to it.

Part of Frank's marketing plan was to limit production runs of any knife. This is similar to Spyderco's Sprint runs, limited-edition knives with a special touch. My internet search indicated that of the nearly 2,000 knife variations released, the vast majority were limited production. While some runs were limited to 100-150 knives, most were capped at 200.There are a few that run to 600.

Why? Why not produce thousands of a popular knife? To explain that, I'm going circle around Robin Hood's barn.

Frank was introduced to the Cutlery Hall of Fame in 1987. The reason is Frank pioneered the manufacture of regional club knives. Producing quality knives for these clubs enabled them to prosper and grow. Frank also developed special awards for women collectors, helping to create a new market for the knife industry.

It just caught my eye....

Limited number, special handle material, good quality, special blade markings, and you have the potential for great sales. Frank may not be the first. That was James Parker in 1974,

https://knifesearch.blogspot.com/2023/03/not-huge-fan-of-club-knives.html, but I believe he perfected the art.

Frank Buster passed away in 2007.I don't know if his son has continued with the brand or if it has been sold. I can't find a reference to current production.

In any case, I'm very happy to have a Fight'n Rooster!

 

Thanks, Betsy!

I just got a Kershaw Leek with the 1776 Betsy Ross design.  I think it's pretty damn icey!  Boths side of the smooth handle pays homage to Betsy Ross's original flag.

The story goes, George needed a symbol and Betsy stepped up

Kershaw's Leek, Ross Commemorative

I've always admired Kershaw knives, especially the Leek design line.  Kershaw expanded the line to include Scallon and Chive, both employing Ken Onion's SpeedSafe design and sliding safety.  I remember a larger version of the Leek called the Ramp.  Ramps are stronger garlic-like onions popular in West Virginia.  But you know what they say: ramp eaters sit in the back of the bus. 

The Kershaw Ramp is discontinued.  I liked the bigger, bulkier knife.

I wrote about Kershaw's Launch 13 at https://knifesearch.blogspot.com/2024/02/launch-13.html.  So, forgive me if I repeat a bit.

Pete Kershaw formed his own cutlery company based on his designs in 1974.  In those days, his manufacturing was done primarily in Japan by Ichiro Hattori in Seki City.  His early work caught the eye of the knife industry, and by 1977, Kershaw became a wholly owned subsidiary of the KAI Group.  They opened a U.S. production facility, which Kershaw eventually outgrew and moved in 2003 to Tualatin, Oregon.  Oregon has knife-friendly laws, and you'll find many companies with facilities there.

Ross Leek, complete with sliding safety on left and clip on the right

During the early stages of growth, Pete Kershaw worked with Ken Onion, Ernest Emerson, Grant and Gavin Hawk, Frank Centofante, Rick Hinderer, and RJ Martin.  That's quite a rogue's gallery of famous knife makers.

Kershaw introduced the Leek in 1998.  Ken Onion envisioned the Leek as a fusion of form and function.  He wanted a combination of elegant aesthetics with uncompromising performance.  The Leek, with its smooth handle and dagger-like blade, caught the world's attention.  Contributing to this was the introduction of the flipper and the SpeedSafe torsion opener.

Closed M-16 with Carson Flipper

Kit Carson designed a flipper, often referred to as the "Carson Flipper," for CRKT's M-16 in 1999.  The combination of flipper and assisted opening was an earthquake across the knife landscape.

When open the M-16 flipper becomes part of the guard

I'm going to skip who invented the flipper discussion and resulting flame war, to say that the Carson Flipper extends outward to form a finger guard when open, while the Leek's flipper, when open, is hidden in the knife's handle.  It is a matter of looks and end purpose.

When open the Leek's flipper blends into the handle

The defining feature of the Kershaw Leek is its innovative assisted-opening mechanism.  Assisted-opening knives hit the market satisfying a significant part of the growing demand for legal "switchblades."  Many states tried to ban it, but they stumbled on the legal definition: an automatic knife has a button or mechanism that releases the blade when pressed.  Assisted-opening knives require you to start opening the blade before the assist takes over.

It is widely accepted that the first assisted-opening knife was Meyerco's "Strut N' Cut", designed by Blackie Collins in 1995.  It was Kershaw's SpeedSafe mechanism that brought the technology to main street knife buyers.

A simple spring applies tension to the closed blade, securing it in your pocket.  When the flipper is depressed, the butt end of the blade slides from a closed position to a shape that utilizes the energy stored in the spring.  Cool design, isn't it?

Ross Leek

The Leek has a high shoulder, concave grind, drop point blade.  What appear to be opening studs on either side of the blade are actually over-travel stops.  They are too short and poorly placed to act as opening studs.  Use the flipper; it's much easier.  The blade is bead blasted, giving it a matte finish, and ground from Sandvik 14C28N stainless steel.  This steel is a high-quality Swedish martensitic stainless steel from Alleima (formerly Sandvik Steel).  14C28N is known for its excellent balance of hardness, corrosion resistance, and edge retention, while remaining easy to sharpen with traditional stones.

The composition?  I thought you would never ask.

0.62% Carbon,

14% Chromium,

0.1% Nitrogen,

and a trace of other elements.

It is a well-thought-of steel used by manufacturers like Civivi, Ruike, Boker, Bestech, and Real Steel, among others.

The Leek weighs 3.0 ounces and features a pocket clip, lanyard hole, and sliding lock that prevents the blade from opening.  You can adjust the tension on the opening lock if you desire.  The knife locks open with a liner lock that secures the blade open.

I wouldn't take this as my only knife if I were spending a month in the Alaskan bush.  But if that's all you had, you could make do.  This is an everyday carry for work, going about town, a day at the range, and everything in between.

Ready to cut

But I have to say, I suspect I'd make this one a barbecue knife.  You know, carry it when I'm out with friends to show off or sitting in the backyard with the grill and a beer.  The finish is too nice, in my opinion, to get scratched.

You can find them at many purveyors of sharpened edges, or at https://kershaw.kaiusa.com/leek.html for $100.  It's a good deal, no matter how you slice it.

 

How Sharp an Edge?

 Face it, you could use a knife until it goes dull, then send it back for sharpening, or just use a different knife until it goes dull.  Let's ignore those knives with a thin replaceable blade.  I've always thought that was a limited-use knife.

There's another option.  You could resharpen it.  God alone knows how many sharpening philosophies and systems exist.  We all have our favorite.

Work Sharp: simple, two surfacves, angle guide, pocket clip

I was surprised by Work Sharp's Folding Field Sharpener.  It's a simple but elegant system that resembles a thick carpenter's pencil.  There's a pocket clip on the end by the pivot.  Open the unit, and you'll find the basics, a 400-grit diamond surface, and a fine-grit ceramic stone.  At the end of each sharpening surface is an inclined surface which serves as a guide. 

Guides at each edge, folds together, clips in your pocket

Here's the tricky part.  The guides at either end of the coarse 400-grit are set at 20 degrees.  On the fine ceramic side, the angle changes to 25 degrees.  Work Sharp claims the 20-degree angle produces an aggressive functional sharp edge for heavy-duty tasks.  The 25-degree (ceramic plate) results in a polished edge, making it incredibly sharp and durable for everyday tasks.  I drew a few sketches and convinced myself it produces a compound edge that was the rage in the 1980s. 

The directions are simple to follow, you don't need oil or water, and you clean the system with soap and water.  It boils down to setting the blade at the angle and lightly pulling it across the surface as if you were trying to slice a thin strip of material.  Don't let the knife tip come off the surface; it always gets damaged on the stone's edge, no matter which system you use.  Repeat that movement from the other edge, pulling it toward you.

I rest on end on a something to stablize the system.  I like enough space so my hand withthe knife doesn't get tangled up

I do it a little differently.  I do it in one direction until I feel a wire edge across the entire blade.  Then I flip it over and repeat that until I feel a similar wire edge.

A nice little knife from custom maker Skip Begeot on the course side

Then I move to the fine ceramic.

A little work converts the coarse edge to a fine cutting surface

You'll be surprised by how sharp an edge you can get with it.  Many people just hold it in their hand, but I like to rest the edge away from me on a solid surface.  It gives me more control.

It's an excellent field sharpener.  Like many things, having one on you when you need it is better than the best sitting on your workbench. No, you're not going to get a mirror finish or an edge polished with a 0.5-micron chrome oxide finish.  But you can cut rope, shave wood to build a fire, prepare dinner with that knife, and keep it sharp as you work.

I sharpened an ordinary folder with it at the Blade Show last June and it worked well.  I needed to sharpen a small blade we use in the office.  It worked fine.  Remember to use a light touch; you're not grinding a crowbar in half.  You get a sharp usable edge in the field when you need it.

In both cases, I was working with a small to three-inch blade.  You could sharpen longer blades if needed, but it might take practice.  Give it a couple of test runs before you go hunting Dali sheep in the Rockies for three weeks.

Side view of Work Sharp's Folding Field Sharpener

If you still have any Christmas money left, consider treating yourself.  You can find it under $30 at https://worksharptools.com/products/folding-field-sharpener?srsltid=AfmBOor3tPOLQggSoRGNhxG2ZFL5DFEjwZqykBEFAB0Wk1etVWBkUpaH

But if you shop around, you'll find a better deal.

 

 

1984 NKCA

             I recently bought another club knife from the National Knife Collectors Association. It's the 1984 knife made by Hen and Rooster. As some of you may remember, I'm not a big fan of club knives. https://knifesearch.blogspot.com/2023/03/not-huge-fan-of-club-knives.html.

There are exceptions, based on looks and style. The 1984 NKCA is one of them. The knife is very nice and in excellent condition, and I like the non-symmetric bolsters that sandwich the jigged brown bone. The NCKA medallion is very striking. All of which made me want to reach for my wallet.

Hen and Rooster 1984 NKCA knife of the year

According to the 12th edition of  'Collector Knives' by Price, the 1984 NKCA club knife was made by Bertram, USA. The sequentially numbered knives, limited to 7000, came with jigged bone handles and cost $38. In 2025 dollars that’s about $119. In 1998, Price claimed it had a collector value of around $125.

I think the medallion is a classy addition

However, the true value is only what someone will pay for it. eBay shows two sold for an average of $65. Buyer beware. Other similar knives with a different medallion embedded on the handle were also seen. They weren't selling.

The interesting part is the history of the manufacturer.

Sometime in 1845, Carl Bertram started the Hen & Rooster brand. Carl was already an established and well-known owner of a poultry business in Solingen, Germany. Being nobody's fool, Carl capitalized on his reputation by creating the Hen & Rooster logo to mark his brand in about 1865. They were considered well-made, high-quality knives. The firm was handed down within the family and maintained the quality.

The tag line almost falls off the blade

The original firm also manufactured contract knives with Hen & Rooster on one side of the blade tang, and numerous other names on the reverse side. During the late 1960s and early 1970s Bertram made knives for Carter Cutlery, Carter, Jeffrey, Kane, Voss, John-I-Son, Ky-Col, Gutmann Cutlery, Fife Cutlery, Mar-cal, A.G. Russell, L & N Loan Co., and Field & Co.

In 1975, A.G. Russell purchased the firm. A.G.’s company operated the Bertram Hen & Rooster manufacturing facility and brand for five years. During this time, he produced Hen & Rooster knives as well as other knives bearing his own trademark. At some point, A.G. made knives for other companies with one side of the tang stamped with the Hen & Rooster logo and the contract’s firm name on the reverse side.

In 1980, the factory in Solingen, Germany, closed.

The Hen and Rooster Logo with Bertram Cutlery

This is curious. The 1983 NKCA knife bears the Hen & Rooster tang stamp, and the reverse tang stamp reads Rostfrie Solingen Germany. But if the plant was closed….?

Reverse tang reads Rostfrie Solingen Germany

There are several possibilities. My information could be wrong. It has been collected from several internet sources, and errors may occur. The blade could be new old stock, purposed for the NKCA knife. And while the factory was closed, it may have continued to operate to meet legal obligations.

In 1983, the Hen & Rooster trademark and the Bertram name were acquired by three individuals: James Frost of Frost Cutlery, Howard Rabin of Star Sales, and Hugo Schiesen of Robert Klaas, from Solingen, Germany. Robert Klaas may have been the creator of my Hen and Rooster. My original assumption was that the knife was made at the Bertram plant in Solingen, but it could have been made at another plant in the area.

After a short period of time, James Frost bought the sole rights to the trademark and distribution of all Hen & Rooster knives in the United States. In general, the Hen and Roosters manufactured before 1980 are thought to be of the best quality.

My knife is numbered 4092 of the 7000 made. The pivot is a bit tight, I suspect a drop of oil is overdue. The handle is lined with brass, and the lock mechanism is simply known as a back lock, made famous by the Buck 110 Hunter. The interesting thing, like some Italian autos, the spring is composed of two leafs. I suspect they are not replaceable. The bolsters are nickel silver, a cunning alloy which doesn't contain any silver. The brown bone grips are nicely jigged.

Double leaf spring

The blade steel is a little more problematic. It's listed simply as stainless steel. What stainless steels were available in 1980? There were a few, including 440C, the best of the 440 series, which was common, as were AUS-8, 425M, and S60V. I suspect 440C was utilized. It's still a good, inexpensive steel used today. But I suspect the NKCA year knives were never intended for use.

Collectors always want to know, "Did I get a good deal?" Of course, you can't really believe any of us about price. I'm happy with the knife, so, yes, I got a good deal.

 

 

 

 

 

After The Fox!

 

I blame it all on Mark at Knife Magazine.  The Little Valley knife show was terrific, and Mark had a variety of collectible knives he was selling.

What's that Logo?

   

Mark told me it was Swamp Fox by Tim Ridge

A specific one caught my eye.  It had a ten-inch, flat grind blade with a drop point and a sharpened top swage.  The spine next to the handle's metal ferrule was nice file work that adds to the look and increases your grip with a friction surface for your thumb.  The rosewood handle is round and sports a closed ferrule by the blade and a turned butt cap.  The knife is blade heavy, but surprisingly well-balanced for its size.

The knife came with a very nice leather sheath

It had a certain chef's kitchen knife look, if the chef was wanted for murder.  I fell in love with it, and it went home with me and a lighter wallet.

The knife was made by Tim Ridge of Swamp Fox Knife.  Tim makes historically accurate knives from the 1750-1865 period of American history.  He hand forges 1095, 5160, and 1084 carbon steels to the desired shape.  After grinding, Tim heat treats and tempers all his knives himself.

The file work adds to the look and gave me a felt index as well as friction surface

"(I'm) just trying to make good quality knives that will last someone a lifetime," Tim told a film crew.  (https://www.youtube.com/watch?v=04BopT0fxVQ)  Imagine making something that will live long after we've slipped off the plate.  That's a form of immortality in itself.

The round rosewood handle has a nice polish, but not slippery 

I found out that Tim has stopped making knives due to health issues.  But his knives remain in high demand.  The Swamp Fox website was purchased by someone who uses the name to link you to other sites. 

I found an image of my knife at https://www.bladegallery.com/shopexd.asp?id=88141, where they describe it as a rosewood dirk.  I don't like that description.  Most, if not all, the dirks (long-bladed stabbing knives) I'm familiar with are more symmetrical to the center line and not wider than the handle.  I wanted to get more information about it and the craftsman behind it.  It took a little work, but I connected with Tim and asked him a few questions.

The turned butt cap has the right amount of machining marks 

Tim tells me he has made over 6000 knives as a bladesmith.  I sent him a photo and he identified it as his version of the Scottish 'skein achlais,' or armpit knife.  I found a reference to this term. 

The term skein achlais is a Scottish Gaelic phrase describing a type of dagger, called an armpit dagger or sleeve dagger.  It's a traditional part of Scottish Highland dress, worn concealed in the armpit or sleeve.  This style evolved to the more familiar sgian dubh.

The knife is a little blade heavy, but not bad, especial considering the size

The sheath has what appears to be an attached frog with a belt loop and a retention stud.  The stud allows you to wear it in the French Canadian Voyageur style.

 

The Voyageurs  by Charles Deas 1846

The man standing up in the back of Charles Deas's "The Voyageurs" can be seen wearing a fixed blade in his sash.

Swamp Fox knives are historically correct and are in demand by collectors, re-creationists, re-enactors, and lovers of the art.  My little jaunt about Swamp Fox was started by Mark.  Thanks, Mark!  I enjoyed the trip.

And thanks, Tim, for making a great knife.