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 thi...

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 w...

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 s...

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 wou...

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 proce...

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 sh...