Spyderco Forums

Another user of the Victorinox oil here, very good oil for the price and safe if you use your knives for food prep... Since I tried it I don’t use any brand more... Haven't tried many. For some time now Victorinox (the maker of swiss army knives) multi tool oil. Does all I need for my folders. That...

Oh, and if anyone wants to see the rarest oxide on earth, guess the steel :

PLEASE, just give me the knife I don't need no sheath!

S110V - Went fishing on the Texas coast. Was using my new PM2 in S110V to cut bait. This was night fishing. Got back to the room exhausted and reels, rods, and knives went without even a freshwater rinse. Checkout was that day and for the first and hopefully last time, I left something of value in ...

Haven't tried many. For some time now Victorinox (the maker of swiss army knives) multi tool oil. Does all I need for my folders. That oil is by far my favorite. So sticky, and it doesn't evaporate over time. Its also food-grade as far as I remember. For the people in the USA, easiest way to get it...

I'll have to admit my only backlock knives are 2 cheap knives and their action isn't smooth to begin with even after breaking them in, so I never even bothered to try to hold them in a way that flicking could be possible. Oh and my freshly bought Pacific Salt :D @Vivi Haha, wow so slow. I bet you ca...

Just received it 30 minutes ago, I almost missed the delivery guy . Already bit me, so we're bonded by blood now lol. Greece trip here I come!

Pacific Salt SE with the current Endura 3 handle and a pointier tip.

Crux wrote: ↑

Mon Jul 08, 2019 4:21 pm

Liquid Cobra wrote: ↑

Mon Jul 08, 2019 4:12 pm

The comp lock is faster than a back lock!

Yes, of course it is.

Hard to tell if you're sarcastic or you actually believe a back lock disengagement is anything close to fast lol.

That's why I usually carry a PM2. It's more... unusual looking and it always catches the eyes of people in a pleasant way. But to be fair I never owned a Manix so I don't know if that would get a different reaction, but you're probably right. It does look more like a work horse than a mustang.

Already put aside a budget specifically for this. Can't wait. If its anything close to your gorgeous up-sweep drop-point designs with comfy handles, it would probably be THE folder for me.

Yellow Pacific Salt, serrated. Getting ready for my vacation to Greece next month Checked their knife laws, I'm good to go! Hopefully it gets here by Monday, it's been 2 years since I sold my first one. I regretted it, I'm very excited about owning the knife again!

Me and most Spyderco users I personally know irl aren't really interested in PM3s here. We have no actual limit on blade size in my country, and the PM2 is just a more balanced knife overall, blade tapers more slowly to a finer tip and the blade is just more useful tbh. Ok there is a technical limit...

I forgot to add on my other post, I mostly prefer a polished edge on high hardness steels, and a lower grit toothy edge on knives under 60-62 HRC. I feel like a high polish edge on a softer steel no matter the composition really hinders its overall edge retention. I still keep to it and prefer polis...

Ok you got me interested in that particular wax, I'll see if I can find some in Europe. My experience was mostly with waxes made in Spain and Romania.

"Victorinox multi tool oil" was the best stuff I ever tried in this regard. It's also food grade. The coating lasts a long time, it's very sticky to the touch so it's very hard to remove completely even if just a thin film is present, as long as the knife is not washed with soap or detergent. Some p...

One knife? Para 2 in M390/Maxamet gets my vote.

I agree with this on paper, but in my experience it is difficult to maintain precise angles while using convex sharpening methods. I only experimented with them for about two years, so maybe this is something one learns with additional experience? Convex edges are the easiest to sharpen for the ave...

I like some tooth to my kitchen knives sometimes. Slicing a tomato with a razor sharp 600 grit edge seems better than a highly polished edge or serrated edge. I did the same for awhile on my super blue gyuto, but switched back to polished. When you get the edge very very sharp and refined as these ...

Looking forward to the Province. I'm curious what HRC will it have. Hopefully it won't be tuned down too much as the steel is plenty though at mid 60 range for a knife that size/thick.