- Joined
- Dec 21, 2006
- Messages
- 3,158
Hello knife people! I have a new knife to offer and a few reposts/price drops.
Knife # 1
"Verde Ranch Knife"
This was a fun build because it is my first hunter in "Ultra Blue" steel! Ultra Blue is technically called 1.2562 but that's not very catchy. We call it Ultra Blue because it is essentially Aogomi Super Blue steel but with more tungsten for even higher wear resistance. This steel is probably the highest wear resistant "low alloy" oil quench steel available. I was so excited to find a vendor in Austria that sells this stuff! The heat treatment is also special. I did three normalizing cycles and then another three thermal cycles followed by a DET anneal procedure. After the anneal it was hardened with a soak and quenched in fast oil, then continued the quench on down with "cryo", and then triple tempered for a final hardness of ~64HRC. The blade features a full flat grind to a thin edge for easy cutting and slicing. The handle is nicely figured claro walnut and has a lanyard tube. I wanted to etch the blade on this knife to give it a nice matte gray finish, and when I did so the carbide banding in the steel really popped. If you take a look at the third photo you can see the pattern in the blade. It reminds me of the look of wootz steel! Even though Ultra Blue is very wear resistant for a low alloy carbon steel, you don't need diamond or ceramic to sharpen it. I took this edge all the way to 8000JIS on a water stone and even though this is very refined, the edge still retained a lot of bite. The knife is balanced very well, it's light in the hand, and very comfortable to use with different grip positions. This is one of those I really want to keep, but I have a project knife for myself down the road, and this needs to go to someone who needs it more than I do! Kydex sheath included.
OAL: 8 3/4"
Blade: 4"
Handle: 4 3/4"
Thickness: 0.080"
Steel: 1.2562 "Ultra Blue" 64HRC
Handle: Claro Walnut
Edge: 12° per side, 1.2 micron
Price: sold
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Knife # 2 (repost and price drop)
"Verde Ranch Knife"
I redesigned my classic hunter to offer slightly more blade length and a small integrated guard to keep the fingers from being bit by the heel of the edge. It also has an aluminum lanyard tube for those that like to use them. The handle is black and gray g10, which looks pretty cool after it is shaped. The blade is a classic drop point with a full flat grind and thin edge geometry for better cutting. The steel is 52100, a high carbon steel that is known for its use in ball bearing production as well as custom knives. The heat treatment, as always, is top notch with normalizing, thermal cycling, DET anneal, soak at the proper temperature with a digitally controlled oven, fast oil quench, sub zero "cryo", and triple tempers. Hardness is ~63HRC with an extremely fine grain structure and small even carbide dispersion. I love holding this thing as it feels really good in the hand with various grips. I never enjoyed processing deer, to me it's always work, but worth it when it's all said and done! This knife comes with a simple kydex sheath as well.
OAL: 8.75"
Blade: 4"
Handle: 4.75"
Thickness: 0.080"
Steel: 52100 ~63HRC
Handle: Black/Gray G10
Edge: 13° per side, 6 micron
Price: reposted
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Knife # 3 (repost)
"Brisket Slicer"
This knife is the longest knife I have made to date, and is what I would call a brisket slicer. Made for all around slicing! The edge geometry is amazing, as it is basically a microbevel on a zero ground full flat grind! The steel is thin stock 52100 ball bearing steel with all the bells and whistles in heat treatment, including normalizing and cycling to make sure of a very fine and homogeneous microstructure, as well as a DET anneal, sub zero quench, and triple tempering. Final hardness is ~63HRC. The handle is Claro Walnut with a lanyard hole, just for fun. Both the blade and handle are 1200 grit. Balance point is about a half inch in front of the handle. This knife is a great all around kitchen slicer, from turkey to brisket to fajitas and even sashimi!
OAL: 14.5"
Blade: 10"
Handle: 4.5"
Thickness: 0.085", slight taper to tip
Steel: 52100 ~63HRC
Handle: Claro Walnut
Edge: 12° per side, 6 micron
Price: reposted
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Knife # 4 (repost)
"Purple Parer"
The fourth knife is a paring knife made from 1/16" 1095 that has an American tanto tip. This thing is extremely light, one of the lightest knives I have ever held. The full flat grind is THIN, very thin. The blade tapers to the tip and has a little flex to it. Heat treatment consisted of normalizing, cycling, DET anneal, short soak at temp, quench, and double tempers at 300° for a hardness of about 64HRC. These low alloy carbon steels have superb "edge stability" with high hardness levels and offer good edge retention. They are also easy to sharpen to a hair whittling edge. The handle is purple heart treated with TruOil. Plastic edge protector included.
OAL: 8.5"
Blade: 4.5"
Handle: 4"
Thickness: 0.062"
Steel: 1095 64HRC
Handle: Purple Heart
Edge: 12° per side 6 micron
Price: SOLD
Paypal preferred (samuraistuart@yahoo.com). This is also my email address in case you would like to contact me that way. Free shipping anywhere in the USA! All knives come with an unlimited life time warranty! I just ask that the buyer keep in mind that my knives are not the proverbial pry bar, and I use thin stock, thin grinds, and hard steel for excellent cutting ability and edge retention. All of the steels in this sales thread are high carbon steel and are not stainless. If you have any questions, feel free to DM me or send an email! Thanks for taking a look and follow me on Instagram: stuartalandavenport
Knife # 1
"Verde Ranch Knife"
This was a fun build because it is my first hunter in "Ultra Blue" steel! Ultra Blue is technically called 1.2562 but that's not very catchy. We call it Ultra Blue because it is essentially Aogomi Super Blue steel but with more tungsten for even higher wear resistance. This steel is probably the highest wear resistant "low alloy" oil quench steel available. I was so excited to find a vendor in Austria that sells this stuff! The heat treatment is also special. I did three normalizing cycles and then another three thermal cycles followed by a DET anneal procedure. After the anneal it was hardened with a soak and quenched in fast oil, then continued the quench on down with "cryo", and then triple tempered for a final hardness of ~64HRC. The blade features a full flat grind to a thin edge for easy cutting and slicing. The handle is nicely figured claro walnut and has a lanyard tube. I wanted to etch the blade on this knife to give it a nice matte gray finish, and when I did so the carbide banding in the steel really popped. If you take a look at the third photo you can see the pattern in the blade. It reminds me of the look of wootz steel! Even though Ultra Blue is very wear resistant for a low alloy carbon steel, you don't need diamond or ceramic to sharpen it. I took this edge all the way to 8000JIS on a water stone and even though this is very refined, the edge still retained a lot of bite. The knife is balanced very well, it's light in the hand, and very comfortable to use with different grip positions. This is one of those I really want to keep, but I have a project knife for myself down the road, and this needs to go to someone who needs it more than I do! Kydex sheath included.
OAL: 8 3/4"
Blade: 4"
Handle: 4 3/4"
Thickness: 0.080"
Steel: 1.2562 "Ultra Blue" 64HRC
Handle: Claro Walnut
Edge: 12° per side, 1.2 micron
Price: sold
------------------------------------------------------------------------------------------------------------------------------------------------------
Knife # 2 (repost and price drop)
"Verde Ranch Knife"
I redesigned my classic hunter to offer slightly more blade length and a small integrated guard to keep the fingers from being bit by the heel of the edge. It also has an aluminum lanyard tube for those that like to use them. The handle is black and gray g10, which looks pretty cool after it is shaped. The blade is a classic drop point with a full flat grind and thin edge geometry for better cutting. The steel is 52100, a high carbon steel that is known for its use in ball bearing production as well as custom knives. The heat treatment, as always, is top notch with normalizing, thermal cycling, DET anneal, soak at the proper temperature with a digitally controlled oven, fast oil quench, sub zero "cryo", and triple tempers. Hardness is ~63HRC with an extremely fine grain structure and small even carbide dispersion. I love holding this thing as it feels really good in the hand with various grips. I never enjoyed processing deer, to me it's always work, but worth it when it's all said and done! This knife comes with a simple kydex sheath as well.
OAL: 8.75"
Blade: 4"
Handle: 4.75"
Thickness: 0.080"
Steel: 52100 ~63HRC
Handle: Black/Gray G10
Edge: 13° per side, 6 micron
Price: reposted
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Knife # 3 (repost)
"Brisket Slicer"
This knife is the longest knife I have made to date, and is what I would call a brisket slicer. Made for all around slicing! The edge geometry is amazing, as it is basically a microbevel on a zero ground full flat grind! The steel is thin stock 52100 ball bearing steel with all the bells and whistles in heat treatment, including normalizing and cycling to make sure of a very fine and homogeneous microstructure, as well as a DET anneal, sub zero quench, and triple tempering. Final hardness is ~63HRC. The handle is Claro Walnut with a lanyard hole, just for fun. Both the blade and handle are 1200 grit. Balance point is about a half inch in front of the handle. This knife is a great all around kitchen slicer, from turkey to brisket to fajitas and even sashimi!
OAL: 14.5"
Blade: 10"
Handle: 4.5"
Thickness: 0.085", slight taper to tip
Steel: 52100 ~63HRC
Handle: Claro Walnut
Edge: 12° per side, 6 micron
Price: reposted
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Knife # 4 (repost)
"Purple Parer"
The fourth knife is a paring knife made from 1/16" 1095 that has an American tanto tip. This thing is extremely light, one of the lightest knives I have ever held. The full flat grind is THIN, very thin. The blade tapers to the tip and has a little flex to it. Heat treatment consisted of normalizing, cycling, DET anneal, short soak at temp, quench, and double tempers at 300° for a hardness of about 64HRC. These low alloy carbon steels have superb "edge stability" with high hardness levels and offer good edge retention. They are also easy to sharpen to a hair whittling edge. The handle is purple heart treated with TruOil. Plastic edge protector included.
OAL: 8.5"
Blade: 4.5"
Handle: 4"
Thickness: 0.062"
Steel: 1095 64HRC
Handle: Purple Heart
Edge: 12° per side 6 micron
Price: SOLD
Paypal preferred (samuraistuart@yahoo.com). This is also my email address in case you would like to contact me that way. Free shipping anywhere in the USA! All knives come with an unlimited life time warranty! I just ask that the buyer keep in mind that my knives are not the proverbial pry bar, and I use thin stock, thin grinds, and hard steel for excellent cutting ability and edge retention. All of the steels in this sales thread are high carbon steel and are not stainless. If you have any questions, feel free to DM me or send an email! Thanks for taking a look and follow me on Instagram: stuartalandavenport
Last edited:
Good for you 
