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Post: devin and larrin thomas (Topic#806131)

C_Dawg
Master Member KnifeNut!
C_Dawg

Loc: Oakland, California
Reg: 08-18-05

10-29-07 13:37.08 - Post#1348950

so anyways, i got a chance to use devin and larrin's AEB-L knives. they were both different, but both very good knives.

*i have to apologize now, that this is a very long read with no pictures. it's a straight report. take your time to read and understand, but remember, this is only MY personal thoughts.

AEB-L is stainless. for me, i don't like stainless very much because often times, it sucks. stainless (including powdered) steels usually take a pretty good edge and then crap out in use. i'm not talking normal use, but restaurant use. for me, if i take a knife to work, i'm STUCK with that knife for 8 hours. if i don't like the knife, i'm stuck. if the knife loses its edge, i'm stuck with it. so yeah.

you all know my thoughts and experience with powdered steel. i don't like it. yeah, they take an amazing edge, but it won't hold the peak of its sharpness. srs-15, cpm-154, cowry-x, zdp-187, r-2, all of them. they all behave similarly. they take a killer edge and after 10 minutes of use, there is noticible edge loss. after that, it holds this edge for a very very very long time.

stainless for me has had more of a sloping decline rather than a dramatic fall. i like this a little better, but it doesn't hold an edge very well all together. this is why i don't like stainless. even in a few minutes of use, you can feel edge loss. but it's gradual loss, if that counts for anything.

carbon steels generally hold the initial sharpness for a while, but when they start getting dull, it dulls less gradually than stainless. my blue#1 will stay sharp for days, but if i let it go and continue to use it without honing, it's crapped out by the 4th day. i generally leather hone every 2 days with any knife and carbon is the only type of metal that comes back to very close to original sharpness. i like that.

now, AEB-L, although it's stainless... i liked it. there are a few very interesting thoughts i've had about devin and larrin's knives while using them. you MUST put into consideration that i only got to spend about an hour on each of the knives, but the test was still valid.

these two knives had been floating around all day during the knife meet. almost everyone cut something with both the knives. i spent about an hour on each of them. at the end of the night, around 2am, both knives were push cutting magazine paper with very little fraying. i was very suprised. i mean, almost shocked.

in almost every single knife i've used and observed, there is edge loss within the first 20 minutes of use. this counts for almost every single knife i've used. AEB-L, i wasn't able to notice it. i wasn't intentionally trying to dull it, but i did put it through hard use. i speed chopped onions on bamboo board, chopped peppers and cut meat, sliced tuna, cut pound cake, whatever whatever. i used the knives. they stayed sharp. i am impressed.

now, the factor that really impressed me, and i mean REALLY impressed me, was the fact that larrin's knife didn't have an edge on it, while devin's did. dave put a fully polished edge on larrin's knife, and devin put a 600 grit finish on his. this isn't a big deal, it's a HUGE deal. HUGE...

what this means is that regaurdless of finish, the edges ended up at around the same sharpness at the end of the night. that's huge.

i've always believed that a more polished knife will hold the edge longer. i guess that this metal and heat treat negates this. i am very impressed with this.

another thing is devin's convex taper. it's close to perfect. the knife starts tapering from the spine all the way down to the edge. it was a smooth and consistant grind the whole way through.

larrin's knife, i think had better balance while holding it. the handle was a little different and the knife was balanced better all together. devin's knife was more comfortable, but the feel of the knife was slightly bulkier.

all in all, my first impressions of AEB-L are very strong. i will be buying a knife from devin to do further research. i wasn't gonna buy any more knives, but this is the first time an american knife has impressed me at this level. i mean, i traveled to japan and looked at knife stores and wasn't this impressed...

C-Dawg
"The falling leaf does not hate the wind."

AlanSellers
Master Member KnifeNut!

Loc: UK
Reg: 12-24-06

Re: devin and larrin thomas
10-29-07 14:02.30 - Post#1348969
In response to C_Dawg

Come now Curtis, how can we be expected to pay attention through all that when there aren't any pictures

have mercy on us poor unfortunates that reside on the other side of the pond.

Seriously though it's very interesting, I am not a big fan of powdered steels either but for different reasons, I only have one, if further testing with your new knife backs this up I may well give it a try, I am sure I can pretend there is a knife I need to buy.

Great post.

AlanSellers

jwpark
Master Member KnifeNut!
jwpark

Loc: Santa Monica, CA
Reg: 04-15-07

10-29-07 14:20.44 - Post#1348990
In response to C_Dawg

Very nice review Dwarven. I'm with you on the Thomas' AEB-L steel. It was still cutting great after you, Curtis bang the heck out of it, and thats after Garrin and I chopped up about 5 large onions with it.

The other impressive part about ABE-L steel is that its not hard to sharpen. Both of the Thomas knives didn't have an edge when Larrin brought 'em to the gathering. Dave was able to grind the initial edge for the both Thomas' knives in just a few minutes.

Come on Larrin, get to work making some knives. You just might have some clients on this board, if you make the Santoku AEB-L's long and with less belly.

Jay

watercrawl Said:

It's a MANkiri!!

jwpark
Master Member KnifeNut!
jwpark

Loc: Santa Monica, CA
Reg: 04-15-07

10-29-07 14:23.35 - Post#1348995
In response to jwpark

I think Nick (FleetParadox) might have a pic of the Thomas knives. It was kinda hard to do so though with Devin Thomas Damascus knife was hogging all the camera attention.

Jay

Jay

watercrawl Said:

It's a MANkiri!!

C_Dawg
Master Member KnifeNut!
C_Dawg

Loc: Oakland, California
Reg: 08-18-05

10-29-07 14:24.05 - Post#1348996
In response to AlanSellers

heh, i was 'done' buying knives a long time ago... but i think this might be a good investment for me. i've been looking for a knife to take to work every day with minimal upkeep. i'm hoping this might be it.

yeah, devin called me and spent some time on the phone with me. we chatted about knives and kitchen knives and using knife and making knives. it was a great conversation. after all that, i decided to place an order : P

C-Dawg
"The falling leaf does not hate the wind."

sudsy9977
Master Member KnifeNut!

Loc: new jersey
Reg: 09-26-06

10-29-07 16:17.41 - Post#1349101
In response to C_Dawg

curtis....you are killing me over here.....great review......600 grit finish and a pefectly polished edge is a huge difference.....i almost don't believe your results....i know how much cutting you do thru a y's work though.....larrin....why are you sitting around....get into the shop already-we need some knives to buy.....ryan....oh yeah...i'll take a gyuto-about 24o sounds good

Ryan The Robotic Pig

www.japaneseknifesharpening.com

jaybett Said:

this post couldn't be more retarded, even if you put a helmet on it.

Jay

joe_c
Master Member KnifeNut!
joe_c

Loc: Lexington, Kentucky
Reg: 04-04-06

10-29-07 16:26.56 - Post#1349119
In response to sudsy9977

Or better than an old sissy gyuto how about a good stainless cleaver.

Joe

butcher_block
Master Member KnifeNut!

Reg: 10-06-06

10-29-07 16:38.25 - Post#1349133
In response to joe_c

well looks like im out a job

larrin you want to buy some colorful handle scales

Lloyd R Harner III most people just call me butch
harnerknives sometimes finding something is done best by asking

apicius9
Master Member KnifeNut!

Loc: Honolulu, HI
Reg: 03-21-05

10-29-07 16:43.11 - Post#1349137
In response to butcher_block

butcher_block Said:

well looks like im out a job

larrin you want to buy some colorful handle scales

Hey, don't sell my wood!

That just gives you more time to work on handles

Stefan

"Man should practice moderation in all things, including moderation." Mark Twain

joe_c
Master Member KnifeNut!
joe_c

Loc: Lexington, Kentucky
Reg: 04-04-06

10-29-07 16:48.02 - Post#1349144
In response to apicius9

Nope you aren't out of work Butch.

After that little knife you sent me look for some more orders down the road, perhaps a good folder since my every day knife is close to the end after 30 years of boxes and such. I'm also looking for a brass back Bowie knife, if I could just get a copy of the orginial design on it.

Joe

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Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » devin and larrin thomas