Stuart Davenport Knives
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 7, 2022
- Messages
- 452
This week I wrapped up the finishing touches on this kitchen petty knife. I really love using the one I have here at the house as it is a very versatile design. The blade steel is thin AEB-L stainless steel at 63HRC. I am sure most are familiar with AEB-L, but just in case, it is a stainless steel originally developed for the razor blade industry. It has a very very fine grain structure, and the hard chromium carbides are also very small. This allows for really keen edges at low angles and being as tough as it is, it has very high "apex stability". This means it can take lateral forces very well, much better than most any other stainless steel out there. It isn't super "wear resistant", but kitchen knives don't need to be, as food is not an abrasive material. Most dulling from kitchen knives comes from contact on cutting boards and plates, and for that toughness is a better trait than all out wear resistance. With that said, AEB-L has better wear resistance than just about every other carbon steel available, but it is stainless! The heat treatment is key, of course, and this was done in house with "cryo" and low temp tempering. The grind is full flat, with just slight a slight convex, and a hand rubbed finish. The spine has been highly polished. The handle is a gorgeous piece of mesquite burl with black micarta bolsters and white g10 liners and spacers. It feels great in the hand. If you are familiar with ranching here in south Texas, you know how prolific mesquite is, and if I could cut down every mesquite tree to make knife handles, I would! Problem is, that stinkin' mesquite will grow back faster than you can cut it down!
OAL: 11"
Blade: 6 3/4"
Handle: 4 1/4" Mesquite Burl and black micarta
Thickness: 0.080" taper to tip
Steel: Bohler AEB-L 63HRC with "cryo"
Edge: 12° per side 8000 JIS
Price: SOLD
Paypal preferred (samuraistuart@yahoo.com). That is also my email address in case you would like to contact me there. All of my knives include free shipping in the U.S.A. as well as an unlimited lifetime warranty. I just ask that clients understand that my knives are usually made with thin stock, thin grinds, thin edges, and higher than normal blade hardness. They are intended for push, draw, and slice cutting, not for prying lids off of paint cans or stabbing through car hoods. They are not intended to cut through bone or frozen foods. I could easily make knives that can do those things, but they will not cut nearly as well. Generally I use the thinnest steel and geometry as well as the highest hardness I can get away with for the intended use of the knife. Thank you very much for taking the time to check out my work, and if you would like, follow me on Instagram at "stuartalandavenport".
OAL: 11"
Blade: 6 3/4"
Handle: 4 1/4" Mesquite Burl and black micarta
Thickness: 0.080" taper to tip
Steel: Bohler AEB-L 63HRC with "cryo"
Edge: 12° per side 8000 JIS
Price: SOLD
Paypal preferred (samuraistuart@yahoo.com). That is also my email address in case you would like to contact me there. All of my knives include free shipping in the U.S.A. as well as an unlimited lifetime warranty. I just ask that clients understand that my knives are usually made with thin stock, thin grinds, thin edges, and higher than normal blade hardness. They are intended for push, draw, and slice cutting, not for prying lids off of paint cans or stabbing through car hoods. They are not intended to cut through bone or frozen foods. I could easily make knives that can do those things, but they will not cut nearly as well. Generally I use the thinnest steel and geometry as well as the highest hardness I can get away with for the intended use of the knife. Thank you very much for taking the time to check out my work, and if you would like, follow me on Instagram at "stuartalandavenport".
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This one looks like it could be used for many different tasks.