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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Besides CPK knives, whaddaya like?
- Thread starter Lorien
- Start date
Comprehensivist
Platinum Member
- Joined
- Aug 23, 2008
- Messages
- 3,246
I recently found a knife on the Knifemakers’ Exchange that struck a special chord for me even though it is not my typical style.
It is called the “Logan” by
Adam Wrocinski
of WROAN Custom Knives in Poland. It is made from 1/4” thick 80CrV at Rc 60-61with a full flat grind, acid washed finish, and a bolted through tang. It measures 11-3/8” OAL with a 6-7/8” blade.
What initially caught my eye was the handle shaping and materials used. I have always loved the warm comfortable feel of stacked leather or birch handles. Not many knife makers use these materials anymore and the ones that do tend to make handles that are too round in cross-section for my liking. When I saw the “stadium” shaped (I.e. rectangular with semi-circle ends) handle that gets taller near the pommel, I knew this knife would index well and feel secure in hand. The fact that it is capped with vintage micarta for the guard and pommel gives the handle a rustic old world look. The polished brass bolt cover with compass etch nicely compliments the character of the handle.
The Logan also included one of Adam’s very well made leather sheaths that blends perfectly in color and style with the knife.
I decided to photograph the Logan with a BFK for size and scale reference. One tidbit of trivia I found interesting is that the larger looking Logan weighs 9.7 oz vs. 9.9 oz for the BFK.
If this post peaks your interest, I encourage you to check out Adam’s thread in the Knifemaker’s Gallery sub-forum that shows photos of a variety of models he makes. I am impressed quality and value I received for a reasonable price.
https://www.bladeforums.com/threads/wroan-custom-knives-pictures-of-my-work.2014092/
Phil
It is called the “Logan” by
Adam Wrocinski
of WROAN Custom Knives in Poland. It is made from 1/4” thick 80CrV at Rc 60-61with a full flat grind, acid washed finish, and a bolted through tang. It measures 11-3/8” OAL with a 6-7/8” blade. What initially caught my eye was the handle shaping and materials used. I have always loved the warm comfortable feel of stacked leather or birch handles. Not many knife makers use these materials anymore and the ones that do tend to make handles that are too round in cross-section for my liking. When I saw the “stadium” shaped (I.e. rectangular with semi-circle ends) handle that gets taller near the pommel, I knew this knife would index well and feel secure in hand. The fact that it is capped with vintage micarta for the guard and pommel gives the handle a rustic old world look. The polished brass bolt cover with compass etch nicely compliments the character of the handle.
The Logan also included one of Adam’s very well made leather sheaths that blends perfectly in color and style with the knife.
I decided to photograph the Logan with a BFK for size and scale reference. One tidbit of trivia I found interesting is that the larger looking Logan weighs 9.7 oz vs. 9.9 oz for the BFK.
If this post peaks your interest, I encourage you to check out Adam’s thread in the Knifemaker’s Gallery sub-forum that shows photos of a variety of models he makes. I am impressed quality and value I received for a reasonable price.
https://www.bladeforums.com/threads/wroan-custom-knives-pictures-of-my-work.2014092/
Phil
Comprehensivist
Platinum Member
- Joined
- Aug 23, 2008
- Messages
- 3,246
Another knife I recently received is the Scrap Yard Alpha Chef. This is the first ever Scrap Yard knife I bought. It is made from .110” thick AEB-L at Rc 58-60 with a flat grind, stonewash finish, and partial tang with Resiprene handle. It measures 11-3/10” OAL with a 6-1/2” blade. It weighs a light 5.6 oz.
The morning before this knife came in the mail, I was shopping at a local farmer’s market. I picked up vegetables to make a batch of homemade salsa and a batch of homemade dill pickle slices. This seemed like the perfect opportunity to break in the Alpha Chef and see how well it slices and dices.
The flat primary grind tapers to .010” behind the edge. The knife came sticky sharp front to back right out of the box. That is nice. No need for a tune-up on day one.
Starting with the salsa, the knife glided through tomato slicing with no crushing.
The tomatoes, green onions, jalapeños, and cilantro all diced up easily with nice smooth strokes. The Resiprene handle material is very comfortable and grippy even when wet. The handle height provides plenty of finger clearance to the cutting board.
Some kosher salt and fresh squeezed lime juice finishes it off.
On to cucumber slices for pickles.
Green onions, fresh dill, and marinated red peppers all get stirred up and soaked in repurposed olive brine.
I have to say that the maiden voyage with the Alpha Chef went very well. My wife and I have continued to use it over the last few weeks on meat, cheese, fruits and vegetables. The edge is holding up well and maintaining its sharpness. So far, so good.
AEB-L is one of my favorite steels in the kitchen and outdoors. My experience is that is performs its best at Rc 61-63. The hardness is on the lower end of the spectrum at Rc 58-60. We’ll see how it holds up over time.
Phil
The morning before this knife came in the mail, I was shopping at a local farmer’s market. I picked up vegetables to make a batch of homemade salsa and a batch of homemade dill pickle slices. This seemed like the perfect opportunity to break in the Alpha Chef and see how well it slices and dices.
The flat primary grind tapers to .010” behind the edge. The knife came sticky sharp front to back right out of the box. That is nice. No need for a tune-up on day one.
Starting with the salsa, the knife glided through tomato slicing with no crushing.
The tomatoes, green onions, jalapeños, and cilantro all diced up easily with nice smooth strokes. The Resiprene handle material is very comfortable and grippy even when wet. The handle height provides plenty of finger clearance to the cutting board.
Some kosher salt and fresh squeezed lime juice finishes it off.
On to cucumber slices for pickles.
Green onions, fresh dill, and marinated red peppers all get stirred up and soaked in repurposed olive brine.
I have to say that the maiden voyage with the Alpha Chef went very well. My wife and I have continued to use it over the last few weeks on meat, cheese, fruits and vegetables. The edge is holding up well and maintaining its sharpness. So far, so good.
AEB-L is one of my favorite steels in the kitchen and outdoors. My experience is that is performs its best at Rc 61-63. The hardness is on the lower end of the spectrum at Rc 58-60. We’ll see how it holds up over time.
Phil
- Joined
- Apr 13, 2004
- Messages
- 17,289
I've been pretty happy with mine as well. I skipped the 8" version, but went for this 6.5". For some reason I was thinking they'd gone with a higher Rockwell on these, than their typical 58-60, but nope. Not sure where that misinformation crept in to my head. Regardless, it's holding an edge pretty well and I'm liking the new style handle on these from Busse.Another knife I recently received is the Scrap Yard Alpha Chef. This is the first ever Scrap Yard knife I bought. It is made from .110” thick AEB-L at Rc 58-60 with a flat grind, stonewash finish, and partial tang with Resiprene handle. It measures 11-3/10” OAL with a 6-1/2” blade. It weighs a light 5.6 oz.
The morning before this knife came in the mail, I was shopping at a local farmer’s market. I picked up vegetables to make a batch of homemade salsa and a batch of homemade dill pickle slices. This seemed like the perfect opportunity to break in the Alpha Chef and see how well it slices and dices.
The flat primary grind tapers to .010” behind the edge. The knife came sticky sharp front to back right out of the box. That is nice. No need for a tune-up on day one.
Starting with the salsa, the knife glided through tomato slicing with no crushing.
The tomatoes, green onions, jalapeños, and cilantro all diced up easily with nice smooth strokes. The Resiprene handle material is very comfortable and grippy even when wet. The handle height provides plenty of finger clearance to the cutting board.
Some kosher salt and fresh squeezed lime juice finishes it off.
On to cucumber slices for pickles.
Green onions, fresh dill, and marinated red peppers all get stirred up and soaked in repurposed olive brine.
I have to say that the maiden voyage with the Alpha Chef went very well. My wife and I have continued to use it over the last few weeks on meat, cheese, fruits and vegetables. The edge is holding up well and maintaining its sharpness. So far, so good.
AEB-L is one of my favorite steels in the kitchen and outdoors. My experience is that is performs its best at Rc 61-63. The hardness is on the lower end of the spectrum at Rc 58-60. We’ll see how it holds up over time.
Phil
- Joined
- Sep 4, 2011
- Messages
- 10,752
You picked up a couple of winners!!!!!!!Another knife I recently received is the Scrap Yard Alpha Chef. This is the first ever Scrap Yard knife I bought. It is made from .110” thick AEB-L at Rc 58-60 with a flat grind, stonewash finish, and partial tang with Resiprene handle. It measures 11-3/10” OAL with a 6-1/2” blade. It weighs a light 5.6 oz.
The morning before this knife came in the mail, I was shopping at a local farmer’s market. I picked up vegetables to make a batch of homemade salsa and a batch of homemade dill pickle slices. This seemed like the perfect opportunity to break in the Alpha Chef and see how well it slices and dices.
The flat primary grind tapers to .010” behind the edge. The knife came sticky sharp front to back right out of the box. That is nice. No need for a tune-up on day one.
Starting with the salsa, the knife glided through tomato slicing with no crushing.
The tomatoes, green onions, jalapeños, and cilantro all diced up easily with nice smooth strokes. The Resiprene handle material is very comfortable and grippy even when wet. The handle height provides plenty of finger clearance to the cutting board.
Some kosher salt and fresh squeezed lime juice finishes it off.
On to cucumber slices for pickles.
Green onions, fresh dill, and marinated red peppers all get stirred up and soaked in repurposed olive brine.
I have to say that the maiden voyage with the Alpha Chef went very well. My wife and I have continued to use it over the last few weeks on meat, cheese, fruits and vegetables. The edge is holding up well and maintaining its sharpness. So far, so good.
AEB-L is one of my favorite steels in the kitchen and outdoors. My experience is that is performs its best at Rc 61-63. The hardness is on the lower end of the spectrum at Rc 58-60. We’ll see how it holds up over time.
Phil
Wow!
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- Sep 4, 2011
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- 10,752
I can't keep myself from staring at those handles!
Murphjd25
Gold Member
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- Apr 27, 2016
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- 12,161
Dude they are so awesome
Gusbuster
Gold Member
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- Aug 30, 2011
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- 7,852
Last edited:
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Work it like a new boy should
Mick Boardman
Platinum Member
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- Jul 15, 2020
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- 2,832
This Vosteed psyop is pretty nice lil knife.
Last edited:
Comprehensivist
Platinum Member
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- Aug 23, 2008
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- 3,246
The quote that comes to mind from this photo is, “And, if properly used, it can remove the fingerprints.”Good day at the range yesterday, trying out the new arched MSH.
Nice shooting Roland! You have excellent taste in equipment.
Phil
carnifex knifeworks
Gold Member
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- Dec 11, 2022
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- 2,971
Got the knife and washed it, then sliced up an onion and 2 potatoes. Nothing stuck to it. I'm stoked!
9 5/8 inch blade, which I like. It's just lowly 440A steel though. Good enough for my kitchen needs!
9 5/8 inch blade, which I like. It's just lowly 440A steel though. Good enough for my kitchen needs!
- Joined
- Nov 20, 2011
- Messages
- 4,946
That knife is right handed. It looks like you are left handed.