Spyderco Forums

Thanks for input everybody. I used to spend more time lurking the forums and I'm glad the see the community is still one of the best to be found online.

I should have asked if there was some option to mail the knife back to myself, god forbid a TSA agent actually be helpful.

From what I've read ...

It's been a while since my last post - many new developments since 2007. I've not followed Spyderco for the past few years and I wanted to get some input on a replacement for my Endura that I donated to the TSA. I really hope someone at least took the knife home instead of it getting destroyed.

The ...

Thanks for all the advice guys. The calypso looks like the perfect knife. It has pretty much the same shape as my native but with a flat ground blade. I'm interested in trying the zdp steel, hopefully i'll be able to sharpen it to the same level as the vg-10 in my native.

My old native isn't in ...

Hey everyone, I've carried my native III daily for the past four years and finally managed to do some major damage to it. I was prying a radiator hose on my car (I know, proper tool for the job :p ) to loosen it up and managed to break about 3/4'' of the tip clean off. I've decided to retire the ...

When I first saw the vagabond I thought "wow what a great idea, I wonder why I didn't think of that". Then I realized that was the same statement I made that prompted my first spyderco purchase, a spyderco snap-it from smoky mountain knife works. I think the vagabond would be an excellent candidate ...

I really love the homemaker, never tried the santoku. After reading all the good feedback it's getting it looks like i'm gonna have to give in to the santuko fever. I reccomend buying an inexpensive larger knife for bigger tasks you may encounter in the kitchen. The homemaker and the santoku are ...

I always love the feeling of fixing something myself, good idea with the round file. To keep it from slipping forward you may want to make a thin shim out of an aluminum can to keep the bar in the forward position. Good luck
-Will

I've always wanted to see a chefs knife with a large shallow fuller ground the length of the blade. Here is a link to a knife with this setup, and i think it would work very well to prevent food sticking and would remove excess weight. The problem with the damascus in knives like the shun is that ...

I noticed the same thing with my kershaw leek. Maybe it has something to do with the change in crystal structure martensitic steels undergo while cooling. Or maybe it's witchcraft. Either way, I too like senate's suggestion.