Spyderco Forums

sal, those are beautiful knives. Well done!

Hello everyone. I am glad to be back. I missed you all, and hello to those whom I have not yet had the pleasure and evocative learning experience of interacting with previously. I have two questions for anyone on the forum who is willing and able to offer advice. First question: How safe are stainle...

Happy Birthday to you Lance!

The Meat man wrote: ↑

Mon Nov 14, 2022 6:48 am

SpyderEdgeForever wrote: ↑

Sun Nov 13, 2022 8:51 pm

Tasman Salt Serrated, Yum Yum :)

Hey SEF, good to have you back!

Thank you so very much :)

Enactive wrote: ↑

Mon Nov 14, 2022 9:24 pm

SpyderEdgeForever wrote: ↑

Sun Nov 13, 2022 9:15 pm

The original Stretch would have peformed well in this regard, I believe.
Some of the Spyderco fixed blades would also work well in this application.

OT/

Welcome back, SEF!

Thank you! I am glad to have returned, I missed all of you.

cgjones wrote: ↑

Tue Oct 11, 2022 2:53 pm

sal wrote: ↑

Tue Oct 11, 2022 9:57 am

I have a large Sashimi knife in H1 ground that way.

Sal, any chance these are available to us mere mortals?

https://www.ebay.com/itm/283569047186

Woodpuppy wrote: ↑

Sun Nov 13, 2022 9:17 pm

SpyderEdgeForever wrote: ↑

Sun Nov 13, 2022 8:51 pm

Tasman Salt Serrated, Yum Yum :)

Howdy SEF! Glad to see you around, been a while.

Thank you, I am honored.

Whilst the day itself has passed, I want to sincerely thank you, Doc Dan my friend, and all whom have served and do serve, for your service. I honor and appreciate you all.

The original Stretch would have peformed well in this regard, I believe.
Some of the Spyderco fixed blades would also work well in this application.

sal wrote: ↑

Fri Feb 11, 2022 3:02 pm

Thanx much for the kind words Ovgcguy. Yes, we are fortunate to have the crew we do. They are special and they are the fire that is Spyderco.

sal

This is such a rare and amazing quality in the universe, sal. Thank you, sir.

I have seen many ways to sharpen serrations and many tests to "prove" how sharp they are. Serrations are a funny thing and "Real-World-Testing" is still the best test. I've seen serrations sharpened to create exceptional single tooth sharpness, but slicing a piece of paper prove...

Tasman Salt Serrated, Yum Yum :)

Thank you, Joe, Bloke, and others for your help on understanding this. Well, this helps me make my decision. I'm done with knives altogether. From here on out, if I need to cut something, I'm sticking to scissors, except for a basic kitchen knife. My reason: I am so tired and saddened by the constan...

Or if you are in a state that allows you to carry a five inch long blade and under, and your knife is five and a half inches, would that make a difference? Are you asking if violating the law would be a violation of the law or if the law enforcement would care? The reason I am asking is out of curi...

Various places have laws regarding the legal length of the knife blade one carries. In some places, it is anything under 3 inches, elsewhere, 4 inches, and in some places, 5 or more. My question is this: When it comes to legalities, how technical and minute is the law? For example: If you are in a j...

Yes, but, are there custom-makers who would be able to add more blade material onto a factory-made knife if you sent it to them?

Nearly all of us on this forum is aware of the Japanese AUS-8 series of stainless steel alloys as used on assorted knives (did Spyderco ever use that, at some point?) made by various companies. It appears to be a very capable blade steel. I have read some old articles and posts by people about AUS-6...

I have an important question on this very topic: When it comes to hard use such as batoning and other bushcraft type cutting uses, would a serrated blade be weaker because of the serrations acting as stress points, or not? In other words, would you use a serrated-edge blade for batoning or not?

This is amazing, along with the other knife articles/papers you write, Larrin. Thank you! I for one have great admiration and appreciation for you and your work, friend. I have a question about this: How much difference could there be if two notable knife companies (I won't say the names) both produ...

I proclaim it without shame: I am a Combo-Edge lover.

Who was the first knife maker/company to introduce the Combo-edge? Was it Spyderco like I think?

In some situations I can see where a plain edge or full serrated edge would be optimal but I like the best of both.