Stuart Davenport Knives
Knifemaker / Craftsman / Service Provider
- Joined
- Feb 7, 2022
- Messages
- 452
Hey all! I finished this guy late last week and never did get around to posting it for sale. Well here it is at last.
The knife is what I call a "Euro" style chef's knife, not really sure what is so "Euro" about it since I designed it! I guess it combines the thin hard blades from Japanese kitchen knives with the full tang commonly found in western style knives. But this isn't the soft stainless steel often found in French/English/German knives. AEB-L is a Swedish stainless steel developed over 100 years ago for the razor blade industry. It has an exceptionally fine grain and carbide structure that can attain very good hardness and is super tough, allowing for thin edge geometry at high hardness. The heat treat was done in house including "cryo" as well as triple tempers for a final hardness of ~63.5HRC. The blade features a full flat grind with thin edge geometry and a hand rubbed satin finish. The spine has been fully rounded and polished for comfort when utilizing a pinch grip. The handle is a nice piece of claro walnut with nickel silver spacers for a very classy look. My wife didn't want to hand it back to me when I showed it to her. There are a few "check" marks on the wooden handle, probably made by worms or weevils or whatever. They have been filled and the finish taken to 1200 grit with Watco Danish oil as well as TruOil, with a final wax coat for that added protection. It feels wonderful in the hand, the balance point being right between my maker's mark and the front of the handle, right where it should be. The edge....oh man. It was ready to take an edge as it was almost sharp right off the grinder! I started with a Shapton Pro 1000 that quickly established an apex, refined on a Shapton glass 3000, Suehiro 8000, and then stropped on leather with green compound. It is, as all of my knives are, just stoooooooopid sharp. My wife was dropping cherry tomatoes on the upturned edge from about 18" above and they would just slice in half, like the proverbial leaf floating on top of the current only to be cut by the samurai sword stuck in the river!
"Not as clumsy or random as a blaster. An elegant weapon for a more......civilized age".
OAL: 12.5"
Blade: 7.5"
Thickness: 0.080" taper to tip
Steel: AEB-L 63.5HRC with "cryo"
Handle: Claro Walnut with nickel silver spacer
Edge: 11° per side, sub micron
Price: Was SOLD
Paypall preferred (samuraistuart@yahoo.com). All knives come with free shipping in the USA as well as a lifetime unconditional warranty. Something goes wrong, the knife gets repaired or replaced. I ask that the buyer be aware that most all of my knives are cutting tools and are made only for their intended use. I like to make thin, hard knives that excel at cutting and not necessarily able to take abuse. If you have any questions, feel free to DM me here or contact me by email (samuraistuart@yahoo.com). Thanks for taking a look, and follow me on Instagram at stuartalandavenport.
The knife is what I call a "Euro" style chef's knife, not really sure what is so "Euro" about it since I designed it! I guess it combines the thin hard blades from Japanese kitchen knives with the full tang commonly found in western style knives. But this isn't the soft stainless steel often found in French/English/German knives. AEB-L is a Swedish stainless steel developed over 100 years ago for the razor blade industry. It has an exceptionally fine grain and carbide structure that can attain very good hardness and is super tough, allowing for thin edge geometry at high hardness. The heat treat was done in house including "cryo" as well as triple tempers for a final hardness of ~63.5HRC. The blade features a full flat grind with thin edge geometry and a hand rubbed satin finish. The spine has been fully rounded and polished for comfort when utilizing a pinch grip. The handle is a nice piece of claro walnut with nickel silver spacers for a very classy look. My wife didn't want to hand it back to me when I showed it to her. There are a few "check" marks on the wooden handle, probably made by worms or weevils or whatever. They have been filled and the finish taken to 1200 grit with Watco Danish oil as well as TruOil, with a final wax coat for that added protection. It feels wonderful in the hand, the balance point being right between my maker's mark and the front of the handle, right where it should be. The edge....oh man. It was ready to take an edge as it was almost sharp right off the grinder! I started with a Shapton Pro 1000 that quickly established an apex, refined on a Shapton glass 3000, Suehiro 8000, and then stropped on leather with green compound. It is, as all of my knives are, just stoooooooopid sharp. My wife was dropping cherry tomatoes on the upturned edge from about 18" above and they would just slice in half, like the proverbial leaf floating on top of the current only to be cut by the samurai sword stuck in the river!
"Not as clumsy or random as a blaster. An elegant weapon for a more......civilized age".
OAL: 12.5"
Blade: 7.5"
Thickness: 0.080" taper to tip
Steel: AEB-L 63.5HRC with "cryo"
Handle: Claro Walnut with nickel silver spacer
Edge: 11° per side, sub micron
Price: Was SOLD
Paypall preferred (samuraistuart@yahoo.com). All knives come with free shipping in the USA as well as a lifetime unconditional warranty. Something goes wrong, the knife gets repaired or replaced. I ask that the buyer be aware that most all of my knives are cutting tools and are made only for their intended use. I like to make thin, hard knives that excel at cutting and not necessarily able to take abuse. If you have any questions, feel free to DM me here or contact me by email (samuraistuart@yahoo.com). Thanks for taking a look, and follow me on Instagram at stuartalandavenport.
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