- Joined
- May 30, 2012
- Messages
- 33
- Reaction score
- 70
It is with much regret that I have decided to part with my Devin Thomas knife which has been my favorite knife for a decade. Sharpens super easy and holds an edge well. And Devin "Hoss" Thomas is in the culinary hall of fame for his knife making and metal forging.
Full disclosure. The knife has had two chips years ago and was tipped a couple of mm once. I had the damage profiled out. The original specs were 272x52x3.0 mm. The specs are now 268x48x3mm. I did thin the blade and restored the perfectly convex guide and it works well for me. I am 6'6" tall with big hands and it still has a lot of clearance for me. The blade is newly polished and sharpened and is a razor. The handle is new and is Amboyna Burl with brass spacers and a buffalo horn ferrule and heel.
This is a knife to be used instead of sitting in a collection and is priced as such.
Purchased for $540 plus taxes in 2010 from CKTG. If that were adjusted for inflation it would be over $800 today but...In light of the fact that it has been used, and sharped a lot and has lost ~3mm of height, I am willing to part for around what I originally paid - $540 plus shipping. That being said, I will entertain reasonable offers.
Devin Thomas is known for his incredible steel and heat treatment. From his website: "My focus with knives is to offer quality workmanship, the best damascus I can produce, and to make it into a comfortable knife with a thin edge and precise heat treatment. I feel that thick edges are for factory knives. A thin edge cuts longer, better, and is easier to sharpen. I think the best combination of durability and cutting ability is with a shallow, thin convex grind. The convex grind gives strength to the thin edge and pushes material away as it's cutting. My favorite stainless steel, AEB-L, offers many performance characteristics of carbon steels through it's extremely fine grain and carbide size, it is sometimes called "stainless 52100." These properties include: great ease of sharpening, edge retention, and toughness, while offering excellent stain resistance. The study of metallurgy and heat treatment has been an important pursuit for me. I have discovered which steels to use and what heat treatments for different knives and customers, but there is always more to learn. I use a multiple austenititizing technique with my stainless and carbon steels for a very small grain size. Cryogenic processing helps give the blades their maximum potential."
Full disclosure. The knife has had two chips years ago and was tipped a couple of mm once. I had the damage profiled out. The original specs were 272x52x3.0 mm. The specs are now 268x48x3mm. I did thin the blade and restored the perfectly convex guide and it works well for me. I am 6'6" tall with big hands and it still has a lot of clearance for me. The blade is newly polished and sharpened and is a razor. The handle is new and is Amboyna Burl with brass spacers and a buffalo horn ferrule and heel.
This is a knife to be used instead of sitting in a collection and is priced as such.
Purchased for $540 plus taxes in 2010 from CKTG. If that were adjusted for inflation it would be over $800 today but...In light of the fact that it has been used, and sharped a lot and has lost ~3mm of height, I am willing to part for around what I originally paid - $540 plus shipping. That being said, I will entertain reasonable offers.
Devin Thomas is known for his incredible steel and heat treatment. From his website: "My focus with knives is to offer quality workmanship, the best damascus I can produce, and to make it into a comfortable knife with a thin edge and precise heat treatment. I feel that thick edges are for factory knives. A thin edge cuts longer, better, and is easier to sharpen. I think the best combination of durability and cutting ability is with a shallow, thin convex grind. The convex grind gives strength to the thin edge and pushes material away as it's cutting. My favorite stainless steel, AEB-L, offers many performance characteristics of carbon steels through it's extremely fine grain and carbide size, it is sometimes called "stainless 52100." These properties include: great ease of sharpening, edge retention, and toughness, while offering excellent stain resistance. The study of metallurgy and heat treatment has been an important pursuit for me. I have discovered which steels to use and what heat treatments for different knives and customers, but there is always more to learn. I use a multiple austenititizing technique with my stainless and carbon steels for a very small grain size. Cryogenic processing helps give the blades their maximum potential."
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