Steak Knives

[cutler34]

I would like a set of Spyderco steak knives to go with my other Kitchen knives.

How about the rest of you?

[sam the man..]

Spyderco chopsticks! <img src="wink.gif" width=15 height=15 align=middle>

Sam

have spydies
will travel...

[cutler34]

Samo do they have Spyderedge or plain?

[sam the man..]

Rick - 70/30 with the trademark roundhole...
*hee-hee!*

Sam

[sal]

Samo, you can laugh, but I carry a set of chopsticks in my briefcase.

Cutler, Regarding the steak knives;

Whatdoyouwant? I see a 4.5&quot; piece, MBS-26 (like our kitchen knives), ebony handle, ergonomic, fully serrated. Any other suggestions or alterations?

sal

[cutler34]

Isn't 4.5&quot; a bit short for chopsticks. <img src="smile.gif" width=15 height=15 align=middle>
But really sounds great Sal.Let me know when they're available and I'll ask Zen to order them.

[sam the man..]

Dude - I was only kidding with those chopsticks *hee-hee!* <img src="smile.gif" width=15 height=15 align=middle> We use disposable ones here for hygienic reasons... But I can surely go for a pair with kraton inlay for grip - this'll be super-duper for handling those slippery noodles! And dipping your sushi and sashimi into those wasabe-laden soya sauce! *burp!*

Sam

have spydies
will travel...

[Greg Melcer]

Hmmmmmm.....Spydie steak knives.....

Let's see, I picture:
black micarta or ebony scales
full tang (maybe tapered)
4-4.5 inch blade
dropped edge to provide finger protection
stainless bolsters if they don't raise the price too much

That's all I can think of right now. Just let me know how much. They would make a great companion set to keep my Chalif company.

BTW Sal, it was great to meet you at the Spirit o' Steel show on Thursday. Thanks for the history on that Chalif.

Oh, and guys, Sal mentioned a line of nicer kitchen knives coming out. Something that might appeal to the buyers who value form over function, but would still have the performance that we desire. If this comes to fruition, let's make sure we all buy a set. I would love to someday hear the name Spyderco mentioned as the preferred kitchen knife (Henckels sucks IMO). <img src="smile.gif" width=15 height=15 align=middle>

[sam the man..]

I love meat and potato! And would love to git my paws on them steak knives too if they were made! *haw-haw-haw!* <img src="wink.gif" width=15 height=15 align=middle>

have spydies
will travel...

[dePaul]

Now. I&#180;m quite interested in all sorts of ethnic cooking preferably Chinese cooking. As it is, that requires a lot of slicing, striping and so on. Using an ordinary kitchen knife, you do that with the lower section of the blade (near the handle). The knife has to be really sharp in order to achieve nice, narrow strips. The 30% angle (or lower) is desirable.
Beside that, I&#180;ve noticed that I almost never use the middle section of the knife other in heavy duty work. And then, some slicing is made with the tip section. How about a serration in the middle??? Just MO.

[Tommi]

Good idea!

I already have spyderco steak knives as my both serrated enduras reside in kitchen drawer.

Thinner mbs-26 blade would be even better.

"Good tools to sustain life, or at least make life more convenient"
-James Mattis

[sam the man..]

Urrrr.. Does the SFO stock Spydie Steak knives?

Sam

have spydies
will travel...