Matt Vogt Custom Blades

05/03/2026

My new design called the Juggernaut & I do have to say I like it a lot. It has a 8” cut and the steel is procut and it was really nice to work with. Handle is double dyed maple burl & has my custom logo pin. I hope you put it to the test

04/30/2026

Magnacut k-tip chef knife out the door. Had the pleasure of making this for the very talented . I found this cool G-10 handle material that I thought resemble yarn 🧶.

If you haven’t got a chance yet, you need to go check out the amazing things that makes.

04/30/2026

We're growing — and we'd love for you to grow with us.

Salt Creek Farm is looking for market and greenhouse staff to join our team. If you love fresh food, plants, and connecting with your community, this might be just the right fit.

We're a small, hardworking team that takes pride in what we grow and sell — and we'd love to find someone who shares that passion.

Interested or know someone who might be? Email us: [email protected]

04/09/2026

My new style of chef knife called the Juggernaut. It’s made out of procut & I have to say I’m really impressed with this steel. Going to be wrapped with a nice dyed wood burl. I have a little more hand sanding to do but it’s coming along nicely.

04/09/2026

Going back to my roots with this rasp
knife. On to the handle & leather.

02/08/2026

Available
I’m really enjoying this one. At a little over 7” this magnacut EDC is light and comfortable to hold. It has a beautiful red dyed quilted maple handle with some blue g10 pins. Now on to making the leather sheath. If interested send me a message for more details.

01/27/2026

It’s happening!
This class is this coming Saturday. 20 people max. $40 a person. Awesome experience. You get to bring your own 🍹🍸🍺 The class is at the beautiful Empowe kitchens (103 E 21st, Wichita Ks)
To book it please send us a DM and we will send you our info to pay for the class.
Questions?

01/22/2026

Congrats to you both 👏🙌🍻

Last year, Georges French Bistro became the first Wichita restaurant to be named a semifinalist. This year, two young chefs landed on the list.