Spyderco Forums

I haven't really owned enough nice knives to know what good steel is, but spyderco's 8cr13mov is about the best steel I've seen in a knife I can afford

seriously, as far as cheap knives go, spyderco really knows what they're doing.

It should be me apologizing. Re-reading my thread I came off like an ***. I am sorry about that. Truly I am. I didn't mean to sound so ass-like, I was more refering that getting into balis (****, even knives in general) can be a pricey hobby. Again, I came off as a dick, it was not intended and I'm...

The byrd crossbill is interesting for being both a hawkbill-style blade and a chisel grind stock. I know the fact that it is chisel ground means that only one side is sharpened, and the burr cut off of the other. Does anyone know what that sharpened side's angle is? I'm attempting to sharpen it on t...

could somebody tell me how to delete threads? I feel I've done nothing but make an *** of myself.

placeholder until I figure out how to delete thread

Keep sharpening til the marker is gone. Chances are your knives are higher than 20 degrees. something tells me that could take quite a while. perhaps I should wait until I get my 320-grit ruby triangle stones from congress tools before doing anything? I think that would make the work go a lot faste...

when sharpening my two spyderco knives, the tenacious, and the byrd crossbill (I know, but I don't have a huge budget for knives, I plan to get some more expensive ones later) and a few of my other knives on the 40° setting, I'm not even touching the edge, just the corners, where the edge grind meet...

after attempting to sharpen the ground side at 40°, using a marker to see where I was sharpening, I'm not hitting the sharp edge at all, just the corners

should I use the sharpmaker to cut off the angles, I think that is called a back bevel?

Sharpen one side on the 40 degree setting(the side with the scallops), on the corners of the rods, and the other side on the 30 degree setting, also on the corners. A 3:1 ratio should be good. 3 strokes on the scalloped side for every 1 stroke on the non scalloped side. the rest of the internet say...

nobody is ever going to agree on a single color, so just make all the knives in all the colors :3

I think I will carry this knife with the chisel grind on it for a couple of months, to see if the edge retention vs performance tradeoff is worth it. so far this knife has passed through every material I have put it against as if it were butter. I haven't been chopping wood with it or anything, but ...

Is it sharp? Does the rest matter? Yes, it does matter if my knife is going to hold that sharp edge for any length of time, or if the extra-fine angle caused by the chisel grind is going to cause my edge to chip, snap, or roll if a chisel grind was so great, everyone would use it there must be some...

I bought a sog magnadot (please don't leave me spyderco, all those other knives mean nothing to me, I swear!) half serrated, and the straight part is a V shape, while the teeth are half-sharpened. under careful inspection, the straight edge and the teeth are ever so slightly out of line, but the dif...

sorry My camera isn't great. it barely takes pictures. I hope you can see what I am talking about.

the edge I see here would seem to fit the description of a "Chisel edge"

I have owned a sharpmaker for a couple months now, and have been trying to sharpen a few knives on it, and I have noticed a really tiny bit of difference in a few of the knives I tried after some time with the grey/brown stones. am I just not giving it enough time to do it's job? something tells me ...

I recently ordered a crossbill, and I was going to sharpen it on my sharpmaker when I noticed something that struck me as odd. every knife I've owned has a V shaped blade, with metal removed on both sides, meeting in the middle to form a cutting edge. the knife that I am holding has a half V shape, ...