- Joined
- Dec 21, 2006
- Messages
- 3,158
If you're after a super duper thin stainless steel chef's knife, look no further! I have just the ticket you need! Tomatoes....beware!
OAL: 12 3/8"
Blade: 7 3/8"
Handle: 5"
Steel thickness at handle: 0.110"
Full taper to tip
NOTE: Due to the thinness of the grind, the last inch of the tip will flex just slightly
Edge: barely reflected any light before sharpening. I dunno...maybe 0.002"?
Handle: Beautiful set of stabilized (K&G) Goncalo Alves that my good friend and mentor (didn't know that did you?), Matthew Gregory, provided.
Stainless Pins
Blade finish at 800 grit, polished
Edge is approx 30° total at 4K
OAL: 12 3/8"
Blade: 7 3/8"
Handle: 5"
Steel thickness at handle: 0.110"
Full taper to tip
NOTE: Due to the thinness of the grind, the last inch of the tip will flex just slightly
Edge: barely reflected any light before sharpening. I dunno...maybe 0.002"?
Handle: Beautiful set of stabilized (K&G) Goncalo Alves that my good friend and mentor (didn't know that did you?), Matthew Gregory, provided.
Stainless Pins
Blade finish at 800 grit, polished
Edge is approx 30° total at 4K
I have some VERY pertinent information about this knife that the buyer must be aware of. I tried pushing the envelope of just how thin I can take an edge before sending it to Peter's Heat Treating. I found that limit, and slightly exceeded it. I sent the blade to Peters' with an edge that was sub 0.010". Now to be clear, their website says a minimum of 0.015" for stainless steel (last I checked), so I went below their minimums. Due to how thin the grind was, there was a very very slight ripple that happened right at the edge, right at the belly of the blade (close up shot you can just barely make it out.....right at the area where the green leaf sitting under the blade makes contact with the edge). I was hoping that finish grinding and final sharpening would take it out, but alas the steel is just too thin there. However, with a few sharpening sessions, I anticipate this slight defect to disappear completely. This should not affect performance of the knife in any way. Also....this is, of course, NO reflection on Brad or Peter's Heat Treating. They did nothing wrong .... and the defect is ALL ON ME. Normally, a knife like this would run MUCH higher in cost, but because of my error, I want to greatly reduce the price of the knife. So instead of a price tag of less than it's worth or so, I would like to let this go for the one time good deal for you one time good deal for meWAY less than it's worth. Please understand this knife is T.....H.....I.....N. If you need a heavy chef's knife....this is not for you. If you are after a supremely thin light chef's knife that is geared solely towards light duty, and understand the limitations such a knife has, you've hit pay dirt. Enough of that....let's take a look, shall we?
And thank you for taking the time to check out this thread! Price includes free shipping anywhere in the lower 48. If you live elsewhere, we will figure it out! If there are any questions or concerns about the knife, please don't hesitate to contact me.
www.stuartdavenportknives.com
Facebook: Stuart Davenport Knives
samuraistuart@yahoo.com
Paypal: samuraistuart@yahoo.com
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