Spyderco Forums

I'm not familiar with M398 or what realm it resides in. Is there another steel that is considered similar too?


I would say it's most comparable to S110V and S125V It has nearly a carbide volume of about 30%. While S125V is split about 50/50 with chromium carbides and vanadium carbides, M398 ...

In my experience, doing super feather light passes gives me undesirable results.
I haven't done it in a few months, but last time I used super light passes on 1um from 600grit diamond. Doing so either didn't do anything meaningful, or decreased the aggressiveness of the edge.
Now, I still use the ...

Mrj wrote: ↑

Wed Jan 21, 2026 7:49 am

When you realize you have a full tub of empty Spyderco boxes.

You've gotta be one of the top 3 spyderco customers by volume lol

Carrying a factory second para 3 in maxamet. The knife and steel are amazing. it took an amazing edge, possibly better than my mule in AEB-L. After about 2 weeks of regular use, it's still biting and popping arm hair.
spyderco maxamet knife.jpg
*Note: the edge is not rolled, it just lightly ...

Those scales look a little funky.

Is that tip pretty thin?


The profile of the Wharncliffe tip is thicker than a standard PM2, similar to the width of a Manix 2. The grips while "funky" are surprisingly tactile and grippy. Overall, Spyderco did a fantastic job. Hopefully, a similar ...

TCW wrote: ↑

Sat Jan 10, 2026 6:01 pm

Mine came today, a perfect specimen! Blade centered, action smooth, zero lock stick, with a push cutting factory edge.

Those scales look a little funky.

Is that tip pretty thin?

when trying to flick it.


Then don’t flick it?


Yes... without any offense to the op, that´s what I´d say too.
And this as a guy who actually prefers flicking open over slow rolling, but the difference between the two methods is just marginal. No need to flick or stick with that method ...

I got the siren in lc200n during the November factory seconds sale and I have a love/kinda hate (especially rn) relationship with it. I really love the steel, blade shape, length, and a lot more.

However, I've continuously ran into problems when opening/closing it. One of which is the sharp heel ...

Is it possible that you didn't totally apex it? it might explain the smoothness and "stubbornness"

I have a k390 leaf jumper and it also has this issue.
It hasn't cut me or my clothes yet, but it's only a matter of time (on the rare occasions I carry it)

A belt grinder should make quick work of it if you want to do it at home.

In my experience and opinion, I would only use non-stainless steel if you are in an extremely low humidity environment and if your sweat isn't insanely corrosive. I find that these non-stainless steels, specifically k390 will loose their edge overnight in my air conditioned room while drenched in ...

Thanks yall. Ill be getting a cheese wire instead!

Thats weird
On multiple occasions,i've soaked my magnacut pm3 when saltwater fishing and did not wash it down until 12 hours later. Only once did I find a spec of rust in the crevice between the primary grind and the stock, which came off with my finger nail.

So, I feel pretty confident that ...

Hello y'all, I'm thinking of getting one of the petty (poly, bd1n) knives for a family member. Would it work pretty well for hard and soft cheeses? I'm asking because I know close to nothing about cheese and I see many different types of cheese knives.

Hey Vivi, never know what's in-the-works at Spyderco?

sal



Sounds good! :cheap-sunglasses


BD1N is fine i guess but its only about 440 a level i want something more high performance i mean a kitchen knife usually cuts softer material than a pocket knife but it could still massively ...

Personally I'm happy with the performance of my BD1N ZCuts. I'd be interested to see Spyderco make an entry level chef knife with that steel and a basic molded on handle.


Hey Vivi, never know what's in-the-works at Spyderco?

sal



Sounds good! :cheap-sunglasses


BD1N is fine i guess ...

vivi wrote: ↑

Mon Nov 10, 2025 5:03 pm

if its high edge retention you want, super blue is nothing to sneeze at.

According to Larrin's edge retention graph, super blue is one the lower preforming steels (at least on paper). However, ive heard it takes, holds, and strops back to a super sticky and keen edge

sal wrote: ↑

Sun Nov 09, 2025 3:36 pm

LazyOutdoorsman wrote: ↑

Tue Oct 28, 2025 6:51 am

Are the BD1N versions of the kitchen knives being discontinued, or is it just the blue super?

Just the Super Blue.

sal

thank you

I know close to nothing about 3d printing. But, I personally wouldn't like an unremovable handle because I would like to remove my scales for cleaning, move to another mule, and/or keep my options open for different styles of scales.