Stroker Knives

Greetings, friends!
I'm interested in your opinion about the work of my good friend

He for a long time, fond of collecting Randall,
Case, Gerber, Camillus, Dozier and other combat and hunting knives.

Some time ago, he began to make their own knives, basis from his experience
and a bit of a modern sight on the classic form.

Now we are looking access to the US market.
The fact that it is for us US market - Terra Incognita.

Whether he is good enough to try to participate in bladeshow,
or better to try to work through dealers, or private?

All knives are made entirely by hand.
While the piece models a bit, mostly knives rarely repeated,
but if anyone has the desire, it is possible to repeat.
Exist work under the order, according to your sketch.

I want to show you the work that had already been sold.
This is the first part, the most simple knives with a minimum
of decoration and the maximum working qualities.

Also I would like to get your opinion about the design.
Maybe something is missing or something extra

Continuation of the first part

Looks nice to me; I'd imagine the US market is tough to get into small-scale, though others know more than I do.

Nice knives. How are they priced?

Here is the second part,
Here is a more classic options with "rat tail"

including kitchen knife, its humped shape of the handle
is very handy for continuous operation of the chef

Nice, I like the looks of those. What steel is he using?

Mark, price in different ways, depending on the material,
blade size, complexity of work

But on average $ 220-300

Most of the cost is steel and supplies for its processing,
this steel very quickly destroy abrasive belt for grinder


example:

Steel CPM S125V
Orange G10
Full lenght 218 mm
Blade 110*24*4.8 mm hollow grind
weight 5,2 ounce (7.6 ounce with sheath)
leather sheath vegetable tanned

$ 250

Steven, he uses different steel,
Basically the US, since they provide high quality and predictable results for heat treatment,
here is a list of steels that are used in the illustrated knife:
O-1 (Swedish)
D2 (German)
440C (German)
CPM S90V (USA)
CPM S125V (USA)
CPM 121 REX (USA)
154cm on Chef (USA)
ats-34 (Hitachi Metals Ltd.)

I love the second "techno Scagel" from the top, the set of two. Nice traditional appearance.

Techno Scagel's a cool name, too.

These are the first experiments,
nice that people like it

Typically, classically used not clear skin - but with
spacers of metal, thin G10 and other, as made James Behring.
But we have decided to put a clean skin, in the future we will look

Okay, I something is put up for sale here on the forum.
At the same time I make a group on facebook.

Then take a look, maybe manage to make contact with someone
from the dealer, if their customers are such knives to
taste and it makes sense for him to sell them, that is,
exist profitably

Well, now I made a group on facebook

facebook.com/groups/1758488487809905/

Another point - all the blades will have a stigma.
Adjustment of the laser system is almost finished.
This steel, unfortunately, can not stamped classical way.
Material stamp wears out quickly - 4-5 knives and stamp
can turf out.


Two today made.

Another new work

A few new works, now with a stamp

Here is another photo model of "Wolverine", 10 pieces were made

Well, it's time and I got mine.
I already used the knife, so do not pay any attention
to the small scratches on the satin, it was a floor mat,
in which there was some sand, sand scratches

DS, what do you think this knife will sell for?

thanks max

Max, these two have long been sold, we can do the same,
but it will not be exactly the same - different horn, hand work,
etc.

There was one more model, 4" blade

5 inch blade

Another 2 newbie

CPM REX121

New another

I like that black/grey laminate handle material.

Two new ones today,
SK-13 this is an attempt at an unusual grind,
what thoughts?

I like the drop tip shape.

8 inch blade, CPM S90V, African ebony, stainless guard,
hollow ground, sterile version for fighters,
code name "snowflake"

and one more blade in the project

I clicked on this page with all your knives and had to zoom in to make sure I was not on a Dozier thread.

By the way, Dan Crotts, who runs the Dozier shop, does do the designs in some of these other modern powdered steels, and is not limited to D2, which are still, as original, the working man blades.

Also, though, some very attractive more unique designs, and I like the above fighter.

Yes, Dozier had a definite influence,
but not only him - Loveless, Randall and other

Those are some GORGEOUS knives....you ought to have your own Stroker knives fixed blade photo gallery thread rather than here....or, maybe no difference, a search will turn them up either place, once buried by other posts.

Theoretically I have 1 piece, he still does it

Well, he made it, concave bevel,
the second side of blade is completely flat

free image hosting

My Puma Tac 1 reincarnated, and not even yet dead, a miracle! Any particular reason why you went flat chisel grind, and, new to me, hollow ground? It is surely a wicked looking thing.

Am glad to see them made of 440c versus more fragile D2 or modern powdered stuff. If he holds the hardness down a notch, they should be tough enough for design, resist abrasion of edge when cutting, and yet easily touched up. And no edge chipping.

He loves experiments, chisel + hollow bevel it was something of the type of instant inspiration
He likes concave descents - they cut meat and other soft foods very well,
at the same time he left a strong tip so that it was possible to pierce something if necessary

About the choice of steel you are exactly right,
this is for ease of use and greater strength

I will be interested in how it performs. As with my Tac 1, long slices may vear to one side, but still be easier. Should be fantastic on nylon webbing, strap, and rope. And it will be a cheese magnet and have half of what you want to eat, stuck to side.

It actually may work well on cheese. I have noticed some steels have things such as tape and cheese stick mercilessly, while other steels have not near the adherence, and slice cleaner, and wipe off easily. And it is not the finish. H1 has shown a really big difference. And my 440C stock of knives quite lacking, today.

For cheese, this is not ideal, I tried))
Cheese is different each time, it is more hard, then softer,
can be sticky, can be like rubber. I have not yet met a knife
that copes well with all varieties of cheese.
It’s probably not steel that matters, but the blade section and,
to a greater extent, surface treatment.
Something like the surface of a golf ball,
but a little more polished. I will definitely try it.


Japanese style and Scagel style

another small model

Warther has a skeleton knife that cheese doesn't stick like a regular bladed knife.

Pap

He never thought about it, it is an interesting task.
Do you mean knives with holes to keep sticking less?

Yes, in theory and they generally do work. The Warther has more skeletons.

A couple more new - small about 4 inches blade, large about 7-7.5 inches blade.

My friend started Instagram, if anyone is interested, it’s easy to find

Replica in the style of #12, 9 inch blade, D2 steel flat grind, stainless guard, handle faux bone / leather / stainless and G10 spacers

New work - D2 steel, ironwood, brass handle with stainless spacers, blade lenght 8 2/3" and thickness .196"

As a design, is there any element or combination of them that look bad?

Beautiful knife.

Bowie with hand satin, 8.7 inch blade, ironwood, D2 steel

Lovely work all around! And indeed, it reminds me a lot of Bob Dozier's knives.

Ooo! I like that Bushman!

Thank you! I conveyed your words to him, he enjoys it

And a 2 fresh, stainless Damascus ( Zladinox )

4 inch blade, PGK steel