Spyderco Forums

I don't see the advantage to Spyderco in weighing in on this one.
"You modified your knife and now you want us to figure out why it broke?"
I agree that this is a cautionary tale, "Let the modder beware!"

When I was a small child my Great Depression era father told me that I didn't need a pillow, so I set it aside and slept without one for most of a year.
I found that I'd rather sleep with a pillow, and I'd rather use the Sharpmaker as designed with two rods, but technically you can make do without.

Okay, nobody else bit and I have a blade and multimeter handy.
I just measured the resistance of an H1 Tasman blade as essentially zero.
I observed less than one ohm resistance between the tip and the base of the blade.
Since resistance and conductivity are inverse functions, the conductivity of ...

Climbing Everest on a budget? :)
I guess I'd go with an Aqua Salt. In snow the black blade and handle should be plenty visible.
If you want a yellow folder I'd suggest the Salt 1.

I guess one man's "choil" is another man's "handle with a big finger rest in it". :)
In the case of the Native 5 I found the choil to be excessively large, particularly in comparison to the blade length, and that when slicing the "kick" between the choil and the blade was inconveniently large and ...

I support the right of those who like them to have the chance to buy them, but I'm kind of done buying knives with choils, much like I don't buy knives with thumb studs. I like keeping my hand on the handle scales, and I like slicing things with the base of the blade. If I want to choke up I use a ...

Okay, I have a silly question! If choils are so fantastic why don't they put them on fixed blades, too?

Yes, but the choil is absolutely useless when it comes to cutting things. I stopped carrying the Native 5 because half the time when I tried to cut something with it the choil got in the way. It now sits on my desk as a letter opener. The larger the blade the less annoying the choil, but I still ...

To fully answer the original question, no, I do not really like choils, and yes, I own several unused knives that have them. The knife I carry every day is a Tenacious, I love the size, ergonomics, lack of choil, and the price.

I own Manix 2 knives in both alloys and I've been satisfied with the performance of them both with stock grinds and at factory angles.
If they weren't labelled I probably could not tell them apart.

Derrick was my local knife dealer until he decided to leave the state. I was willing to pay his prices for most knives, but his Spyderco prices just weren't competitive at all. I think the recent ivory ban in Oregon has more to do with his move than anything else.

Sounds like you have an opportunity to sell aftermarket repair kits now.

Actually, I do think that slicing newsprint is how most people judge if a knife is sharp...

Tvenuto, I don't live with cats for a similar reason. Another edge profile that works well for me on cheddar is a saber grind, it splits the slice from the block and the flats don't contact either surface, and it cuts nice and straight. I suppose a sufficiently thin scandi would do the same.

Tvenuto, I find that a serrated knife works well on cheddar because the chisel edge kicks the slice away from the blade and allows a non-binding push cut. A chisel ground plain edge might do the same thing but I do not own one to experiment with. For a soft cheese there are specialized tools but for ...

Okay, yes, cutting on the left hand side of the cheese block works better for me. :)

Didn't super blue cover the need for a rust prone alloy?

Radioactive, that is what I meant by cutting slices left handed, off the other (wrong!) end of the block instead of the correct (right) end. It ain't natural but I'll try it over the weekend. I did try varying the angle of attack and it took larger chips off the shoulder of the cheddar, so the ...

This might not matter for some applications, but I recently purchased the serrated six inch kitchen utility and I've found that the serrations are cut in the opposite direction compared to my other serrated kitchen knives. I guess I'll have to learn to slice cheese left handed now because when I use ...

I thought about this while I was wandering around at work today.
The previous knife was the Bushcraft and it had a Scandi grind.
This one is ground differently and uses a different steel so why not the "Bushcraft 2"?
Boring, but practical, and since the Bushcraft name was okay then this should be as ...