- Joined
- Dec 21, 2006
- Messages
- 3,158
I hope everyone had a good week. We finally received a bit of much needed rain here in San Antonio and a little more is expected, and always welcome. I have a new knife to post and a few others to repost with price drops. Due to the rules of the forum, and the higher traffic of the Fixed Blade subforum, I decided to post the kitchen cutlery with the hunter all together in one post here. Bladeforums has changed how photos are posted, and limited the number to 10 per post, so a few knives only have one photo. So let's take a look......
Knife # 1
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
Edge: 13° per side, 6 micron
Price: reposted
----------------------------------------------------------------------------------------------------
Knife # 2 (repost and price drop)
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
Edge: 12° per side, 6 micron
Price: reposted
---------------------------------------------------------------------------------------------------
Knife # 3 (repost and price drop)
The third knife for this post is a cool looking kitchen utility slicer with an American tanto tip (that is sharpened). I love the way this thing looks and feels in the hand. The steel is A2 tool steel, but I wanted to run this knife harder than usual. After "cryo" and triple tempers, the hardness is about 65HRC! The handle is Claro walnut with a "D" shape favoring the right hand. It feels just as nice in the left hand, tho! It is super light and super "slicey" with the full flat grind that terminates into very thin edge geometry. While not stainless, A2 will resist corrosion better than other low alloy carbon steels. I can't stress how light this thing is, feels amazing in the hand! I got hooked on the look of the American tanto tip, so I made a few knives with that style over the past few weeks to scratch the itch!
OAL: 11"
Blade: 6.5"
Handle: 4.75"
Thickness: 0.062"
Steel: A-2 tool steel 65HRC
Edge: 13° per side, 6 micron
Price: sold
-----------------------------------------------------------------------------------------------------
Knife # 4 (repost and price drop)
The fourth knife is a paring knife made from 1/16" 1095 that also has an American tanto tip like the A2 utility above. 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.
OAL: 8.5"
Blade: 4.5"
Handle: 4"
Thickness: 0.062"
Steel: 1095 64HRC
Edge: 12° per side 6 micorn
Price: reposted
-------------------------------------------------------------------------------------------------------
Knife # 5 (repost and price drop)
The fifth knife is a knife that I have been using in the kitchen the past few months to get a quick feel for a steel that knife makers have nicknamed "Ultra Blue", because it is basically Blue Super steel on steroids! After hardening and a "cryo" quench, I only tempered this at 200°F twice for 2 hours each. The final hardness is basically "as quenched", about 67HRC!! I haven't abused it, but it holds an edge exceptionally well! A fellow maker was kind enough to let me try a piece of this steel, but the small sample piece limited my options on what kind of knife I could turn out. This small "Nakiri" (sort of) is what came about. The handle is black G10. The full flat grind basically terminates in a "zero" edge with a microbevel. I just received more of this steel, so look out for more knives from me featuring this exceptional stuff. It is basically the highest wear resistant low alloy carbon steel out there. The steel's actual DIN is 1.2562, in case you want to look up the composition and compare it to Hitachi Aogomi Super. I probably should stress this, 67HRC is very very hard. The heat treatment consisted of multiple normalizing cycles and thermal cycles, more than I normally do for low alloy carbon steels, but it's very important that these procedures are done at correct temperatures to maximize the toughness of steel that is so wear resistant. The thermal cycles help to shrink the grain structure, which improves overall toughness. While the wear resistance is high, you can sharpen this "Ultra Blue" on regular sharpening stones or touch it up easily on a ceramic rod. I wouldn't use a traditional butcher's "steel", as this knife is harder than the rod itself.
OAL: 10"
Blade: 5"
Handle: 5"
Thickness: 0.110"
Steel: 1.2562 aka "Ultra Blue" 67HRC!!!
Edge: 13° per side, 6 micron
Price: SOLD
------------------------------------------------------------------------------------------------------
Knife # 6 (repost and price drop)
And for the last knife we have a small paring knife with a reverse tanto tip. The steel is thin stock Sheffield O1 tool steel, and after heat treatment the hardness is about 64HRC. The handle is Claro Walnut. Not a whole lot to say about this little guy other than it is thin, light, and well suited as a paring knife, but with just a little style thrown in! Priced to move!
OAL: 7.5"
Blade: 3.5"
Handle: 4"
Thickness: 0.062"
Steel: O1 tool steel 64HRC
Edge: 13° per side, 6 micron
Price: SOLD
------------------------------------------------------------------------------------------------------
The hunting knife, as stated, comes with a kydex sheath. The other 5 knives will be shipped with a plastic edge guard. Paypal preferred (samuraistuart@yahoo.com). That is also my email address, feel free to email me with any questions. I also do FREE SHIPPING anywhere in the USA. All knives come with a life time "write your own" warranty. I just ask that you keep in mind that 52100, 1095, A2, O1, and 1.2562 tool steel are not stainless, and will require simple maintenance to keep rust from forming. Basically you just wipe it dry when done using! Also, please keep in mind these are the furthest from the proverbial "sharpened pry bar". The knives have thin stock, thin grinds, thin edges, and hard steel for slicing ability and overall improved edge retention. You might keep clear of frozen foods and cutting through bone, as well as torquing the edge in harder foods. Recommend to use a wooden or plastic cutting board. Thank you for taking a look, and follow me on Instagram: stuartalandavenport
Knife # 1
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
Edge: 13° per side, 6 micron
Price: reposted
----------------------------------------------------------------------------------------------------
Knife # 2 (repost and price drop)
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
Edge: 12° per side, 6 micron
Price: reposted
---------------------------------------------------------------------------------------------------
Knife # 3 (repost and price drop)
The third knife for this post is a cool looking kitchen utility slicer with an American tanto tip (that is sharpened). I love the way this thing looks and feels in the hand. The steel is A2 tool steel, but I wanted to run this knife harder than usual. After "cryo" and triple tempers, the hardness is about 65HRC! The handle is Claro walnut with a "D" shape favoring the right hand. It feels just as nice in the left hand, tho! It is super light and super "slicey" with the full flat grind that terminates into very thin edge geometry. While not stainless, A2 will resist corrosion better than other low alloy carbon steels. I can't stress how light this thing is, feels amazing in the hand! I got hooked on the look of the American tanto tip, so I made a few knives with that style over the past few weeks to scratch the itch!
OAL: 11"
Blade: 6.5"
Handle: 4.75"
Thickness: 0.062"
Steel: A-2 tool steel 65HRC
Edge: 13° per side, 6 micron
Price: sold
-----------------------------------------------------------------------------------------------------
Knife # 4 (repost and price drop)
The fourth knife is a paring knife made from 1/16" 1095 that also has an American tanto tip like the A2 utility above. 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.
OAL: 8.5"
Blade: 4.5"
Handle: 4"
Thickness: 0.062"
Steel: 1095 64HRC
Edge: 12° per side 6 micorn
Price: reposted
-------------------------------------------------------------------------------------------------------
Knife # 5 (repost and price drop)
The fifth knife is a knife that I have been using in the kitchen the past few months to get a quick feel for a steel that knife makers have nicknamed "Ultra Blue", because it is basically Blue Super steel on steroids! After hardening and a "cryo" quench, I only tempered this at 200°F twice for 2 hours each. The final hardness is basically "as quenched", about 67HRC!! I haven't abused it, but it holds an edge exceptionally well! A fellow maker was kind enough to let me try a piece of this steel, but the small sample piece limited my options on what kind of knife I could turn out. This small "Nakiri" (sort of) is what came about. The handle is black G10. The full flat grind basically terminates in a "zero" edge with a microbevel. I just received more of this steel, so look out for more knives from me featuring this exceptional stuff. It is basically the highest wear resistant low alloy carbon steel out there. The steel's actual DIN is 1.2562, in case you want to look up the composition and compare it to Hitachi Aogomi Super. I probably should stress this, 67HRC is very very hard. The heat treatment consisted of multiple normalizing cycles and thermal cycles, more than I normally do for low alloy carbon steels, but it's very important that these procedures are done at correct temperatures to maximize the toughness of steel that is so wear resistant. The thermal cycles help to shrink the grain structure, which improves overall toughness. While the wear resistance is high, you can sharpen this "Ultra Blue" on regular sharpening stones or touch it up easily on a ceramic rod. I wouldn't use a traditional butcher's "steel", as this knife is harder than the rod itself.
OAL: 10"
Blade: 5"
Handle: 5"
Thickness: 0.110"
Steel: 1.2562 aka "Ultra Blue" 67HRC!!!
Edge: 13° per side, 6 micron
Price: SOLD
------------------------------------------------------------------------------------------------------
Knife # 6 (repost and price drop)
And for the last knife we have a small paring knife with a reverse tanto tip. The steel is thin stock Sheffield O1 tool steel, and after heat treatment the hardness is about 64HRC. The handle is Claro Walnut. Not a whole lot to say about this little guy other than it is thin, light, and well suited as a paring knife, but with just a little style thrown in! Priced to move!
OAL: 7.5"
Blade: 3.5"
Handle: 4"
Thickness: 0.062"
Steel: O1 tool steel 64HRC
Edge: 13° per side, 6 micron
Price: SOLD
------------------------------------------------------------------------------------------------------
The hunting knife, as stated, comes with a kydex sheath. The other 5 knives will be shipped with a plastic edge guard. Paypal preferred (samuraistuart@yahoo.com). That is also my email address, feel free to email me with any questions. I also do FREE SHIPPING anywhere in the USA. All knives come with a life time "write your own" warranty. I just ask that you keep in mind that 52100, 1095, A2, O1, and 1.2562 tool steel are not stainless, and will require simple maintenance to keep rust from forming. Basically you just wipe it dry when done using! Also, please keep in mind these are the furthest from the proverbial "sharpened pry bar". The knives have thin stock, thin grinds, thin edges, and hard steel for slicing ability and overall improved edge retention. You might keep clear of frozen foods and cutting through bone, as well as torquing the edge in harder foods. Recommend to use a wooden or plastic cutting board. Thank you for taking a look, and follow me on Instagram: stuartalandavenport
Last edited:
