Stuart Davenport Knives
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 7, 2022
- Messages
- 527
Hello all! I finally put the finishing touches on this Verde Ranch Hunter in CPM Magnacut. This project fought me from the get go. Sometimes they just do that, other times even difficult builds just seem to come together. Meanwhile, the steel was heat treated in house to 63HRC with (cryo), given a full flat grind with slight convex towards the edge, and a hand rubbed satin finish. Not easy to do with the wear resistance Magnacut offers! The handle is covered in mesquite wood, just like the Verde Ranch! That stuff is a menace to society. Actually, this is mesqute burl, and an absolutely gorgeous burl at that! Thanks to a friend of mine, "Stromania" here on BF, I have a bit more of this beautiful wood. It is a very light color when dry, but as soon as oil is added it turns into a very attractive reddish color. After thorough oiling, it was sealed with a wax coat for extra protection. This is not stabilized and there were some checks that I filled with epoxy and mesquite sanding dust, mainly on the starboard side. The edge geometry is very thin. In case you are interested in how this particular knife's geometry came to be, I took it to ~0.005" with the grinder, and then sharpened the apex ~ 14° per side. During the hand finish, I removed the edge shoulders, essentially creating a tear drop shape to a zero edge. After the knife was completed, I used an EF diamond plate to reestablish the apex, then refined on the EEF diamond plate, and finished with 1 micron diamond on leather. This thing cuts like a demon on crack. Magnacut is such a great steel, a true game changer in the realm of stainless steels. Dr. Larrin Thomas and Crucible did a phenomenal job creating a real break through in the knife steel world. It has the toughness and wear resistance of 4V, but is almost as stainless as LC200N, H1, Cronidur 30, etc.
OAL: 8 3/4"
Blade: 4 1/8"
Handle: 4 5/8" Mesquite Burl
Thickness: 0.105" taper to tip
Steel: CPM Magnacut 63HRC with "cryo"
Edge: 14° per side, 1 micron, slightly convex
Price: SOLD (includes kydex sheath)

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: 8 3/4"
Blade: 4 1/8"
Handle: 4 5/8" Mesquite Burl
Thickness: 0.105" taper to tip
Steel: CPM Magnacut 63HRC with "cryo"
Edge: 14° per side, 1 micron, slightly convex
Price: SOLD (includes kydex sheath)

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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