Spyderco Forums

Good to hear your thoughts on the South Fork Gringo. Great knife.
You note;

If there were anything I would change it would be the finish on the handle...it can be a bit slick when covered in blood. I will probably rough sand mine a bit to give it some extra grip but this is something that might ...

http://i1252.photobucket.com/albums/hh572/Retep54/IMG_5890_zpsf862d1f4.jpg

Top - Knives of Alaska Steelheader 440C
Middle - Phil Wilson Punta Chivato 154CM
Bottom - Fallkniven F4 laminated VG10

In my opinion. All fine filleting knives.
More specifically.
Aesthetics - Punta Chivato ahead by a ...

The South Fork will do a very good job in the fish fileting department for sure Gringo. It remains my top knife for cattle and pig processing. I am very fortunate in that I now have one of Phil Wilson's filet knives for fileting duties and that is now all I want in my hands when fileting, along with ...

They are porae filets. Don't catch them often but enjoy them when I do.

Getting excited about a knife like this is easily justifiable.

I've done a lot of backpacking but I have no idea what I'd do with that much meat while out on the trail.

If it involved a lot of carrying to get the meat out and meat only was wanted, my approach would be to bone out first the sirloin up to and including the scotch fillet. Carry more? Next off ...

What is the 35 days matured suggesting. A long marinade?
Is that both pork and beef in those photos?
I do like your indoor cooking fire shown in earlier posts.

I also would like to see a Spyderco fillet knife. Perhaps along the lines of the Phil Wilson Shelter Cove shown above. But I think owing to its geometry it would be vulnerable to damage through unskilled use or misuse. A situation that must create some concept discomfort for Phil and Sal and ...

I have some fine fixed blade knives but the Spyderco South Fork I rate as my finest.
On review it looks good. In hand it's even better.
I'm also pleased to have two of them, both have been active.

I remain very pleased with my South Forks.
The tip works well for me when boning out cattle and pigs. It's also helpful if the knife is used for filleting fish.

South Fork taking a break from working it's first feral pig.
http://i1252.photobucket.com/albums/hh572/Retep54/1811ac92-b272-4e38-82e3 ...

cckw - My breeding bull is about 12 years old. He has a good attitude, we know each other well, he does his job and I like him, so he gets to stay on. He’s a big strong boy.
The older bulls are OK to eat. Meat is a bit coarser, tougher and tastier. You just do less frying steaks and roasts and much ...

The three year old bull’s time had arrived. So had the opportunity to work him with the two South Forks. I wanted to see how the South Forks performed on a big animal and to compare a polished edge to a toothy edge.

Blade preparation
Both South Forks were given an edge profile of around 30 degrees ...

There is a stall in the Chatuchak weekend market with a range of spyderco's. Its in the proximity of the surplus military gear stalls. The same stall was there about 4 years ago and 15 months ago. I think they were genuine, they were not cheap. It did attract interest.

The Kiwi knife has a clever resemblance to the Kiwi bird. The notch is integral to that resemblance.

jzmtl wrote:Looks to me they are sharpened with 150 grit or so on belt sander then stropped on scotch brite belt or something similar.

Thanks for that.

And while on the subject of factory edges.

What grit is used for the final factory grind on Spyderco's blade edges?
After the the final grind, is the edge stropped or buffed?
If so, with what?

I carry and use a machete often when in the valley. Sharpening stakes and fence posts before driving them, clearing small areas of scrub and long grass in and around the orchards and tending to the bananas. I have tramontina's in the latin, panga and bolo styles but my main go to one is a latin 20 ...

My thoughts are if you are taking a quality knife such as the temperance on that hike treat it well and also take a cheap sacrificial knife for rough treatment.


How about shucking muscles and oysters?

If you shell your shellfish raw best to use a knife with no edge such as a bread buttering ...

......I'll be interested in hearing your experiences with the S90Vs. How far polished are you taking the one? Seems like 600 would be good for the other.

For the polished one I'll go DMT EF > 1500 grit SC paper > 2000 SC paper > green compound strop. 600 grit probably for the 'toothy' other ...

Grindermcgee - Well done. Looks like a good fish, a bit different to what I usually see around here. And I share your sentiments regarding this exceptional and elegant knife. Thanks for the comments.


KardinalSyn - Here's a photo of yesterdays lunch. Butterfish (greenbone). Excellent eating fish ...