Spyderco Forums

Mr. Clean Magic Eraser or knockoff variants. Get it damp and scrub away.

Thanks for the reply, much appreciated.

Thanks for the pictures Wouter.


To anyone who handled the GB2 could you tell me if there is still negative blade angle like the 1? From the pictures it looks pretty straight out, hoping there is some negative angle to it.

Edit: ABX beat me to the question.

Concrete, asphalt, engine accessories/blocks/etc.

GB/Techno/Tuff/Military/Caly3.5/Air all have grease, next will be trying it on the Southard since you've brought it up. Daiwa "space age" reel grease for my Zillions is whats handy usually, or Moly graphite lube from the garage.

I have reprofiled my Tuff on Diamonds and Congress Mold Masters(I do not own a Sharpmaker) it acts the same as any other steel. Don't be afraid.

It's probably my favorite amusement knife. If not carrying a caly 3.5 then the Tuff or K2 will be in pocket more than likely. The only downfall is if you have small pockets, it is a wide knife. If you cut thicker materials the blade will have much more drag, wedging can and will occur. Here's a smal...

You aren't alone on the detent, I have an earlier Southard and a friend of mine picked up a newer DLC that has a much tighter detent and flips better. Both deploy fine but side by side there is a difference.

A lot of people say the edge length is a deal breaker but for my uses it does fine, the thick blade stock and wedge grind is the downfall. With that being said still sees regular pocket time cleaning wild game, limbing many trees/bushes and home improvement tasks. I find choking up on the blade for ...

Well that makes sense, I just know some people that eat fish and seafood all the time but will never touch Sushi.

Most of my cutting is done with a Caly 3.5 other knives are more for amusement and sloppy/abusive cutting. Chaparral is high on my list since its one of the thinner stock knives, just wish the blade length was similar to the Caly 3.5.

Deacon you're missing out, some rolls are cooked or made with cooked meat and are worth trying before jumping into the raw ones. Higher end "raw" sushi is cured/cooked in acidic juices and other ways.

As an aside, materials properties wise, M4 and 10V have no advantage in toughness, and are much lower in apex stability and general toughness than many of the cold work steels. They would have no advantage over them in cutting tools unless : -failure is mainly though abrasive wear -hot hardness is ...

Doing some cardboard runs with the Southfork.

That is good news, thank you RamZar.

Patiently waiting for behind the edge measurements. This has been on my want list since being announced.

Was just curious, mine had a slight recurve from not taking care of the original heel/drop before reprofiling. Mine is thinned out similar to yours, but done by hand and I'm not as steady like a jig.

Are you positive the burr/wire edge formation isn't from a recurve? What are you using to sharpen with and whats the width of the stone? Thanks for the review.

Very nice pictures Mac, as always. I've had mine for two days now and I'm pleased with it but not ecstatic. The lock is a real bear to open on mine. I've tried to work it to be smoother and after a hundred openings or so, it's a little better but not much. I'm at nearly 95-100% on the lockup, hopef...