Spyderco Forums

My entry for this year features the Spyderco Stovepipe (C260TIP), surrounded by herbs and vegetables—some from our garden. I enjoy cooking and wanted to photograph the knife in a setting that brings together three of my hobbies: photography, cooking, and knives. The industrial finish and intricate ...

I’m a longtime fan and Spyderco user, but only occasionally am active on the forum.

I also wait till later in the competition to enter, as I want to make sure I use the best picture I get before the deadline.

I like the current format of one picture per person - it’s interesting to see what ...

Awesome, love the contest every year and the prizes this year are great. I have one or two ready to go but will see if I can come up with something better.

Question for everyone, especially previous winners: What camera are you using? I use my old iPhone 13 99% of the time but did not know if it ...

I understand that producing knives in steels like 15V is a more complex and labor-intensive process compared to something like S30V. However, the issues raised by the OP are unrelated to the inherent difficulty of working with this steel. A more precise hand during edge grinding or a bit more time ...

We always ask for new and high performing steels to try out at the least expensive prices they can keep them down to and we still have people expecting pocket jewelry. It has got to be frustrating to the Spyderco crew to perform miracles and have people then complain about flaws that have nothing ...

I prefer G10 as a material, and it’s my preference when weight isn’t critical. For me this is on models like the PM2, PM3, and Sage lines, that I’ll likely be carrying in a jeans pocket.

For backpacking, gym shorts/pants, or biking I prefer a FRN Dragonfly, Delica, or Native. I also like my FRN H1 ...

Interesting, thanks for the info.

Do you guys know the best place to send a knife out for sharpening to bring things down to maybe 13 degrees per side? It should be very easy to touch up with the Sharpmaker for a long time afterward.

Am I going to have a very tough time reprofiling this with worn diamond rods in a Sharpmaker if I want to thin out the edge a bit?

Congrats to the winners, and I apologize for not being able to return to the thread in time!

I just received mine, thanx Spyderco!

I’ve got one these and love it. It has been used daily for the last 4 years.

https://japanesechefsknife.com/collecti ... toku-175mm

I’m looking forward to getting mine!

Thanks again Sypderco Team!

The Blade Room is part of that Army Navy next door. Their knife case in the regular store was getting too crowded, so they opened up a knife store.

They have a buy 2 get 1 free knife sale every summer that is a fantastic deal. I'd recommend going then, they are good folks.

I just wanted to close the loop on this thread and thank you for the tip. I essentially sawed off the burred edge as you suggested and slowly worked with the diamond rod flats at 40 inclusive to form a new edge. I'll see how this does and probably reset to 30 inclusive if it holds up well, but ...

I am incredibly honored to have my photo featured on the cover of this year’s Spyderco calendar! Thank you so much for hosting the photo contest each year and giving enthusiasts like myself the chance to participate. With so many outstanding entries, I’m truly surprised and thrilled to be selected ...

Consideration #1 - One thing I can point out right away is every knife has a cutting edge from heel to tip. One of the worst things a knife designer can do with a chefs pattern is not sharpen the full edge. see the following image:

https://i.postimg.cc/7hy5qvd6/full-bolster-chefs-knife ...

I ran into a similar problem with my Yamashin white #1 sujihiki.

Initial edge was pretty poor. Set out to give it a thinner one on a coarse diamond plate. The edge started crumbling and chipping apart.

https://i.postimg.cc/kGr8W861/20240905-000640.jpg
https://i.postimg.cc/2jF30gP8/20240905 ...

Wow, I have never seen that before. Maybe it is because I don't usually use very hard, more heavily alloyed steels. I do have a gyuto that is very thin bte and hard, but it is simple 80crV2. All of my other knives are softer.

I can't tell exactly what level of zoom this picture is at. Is the ...