Spyderco Forums

hello all,
not like it really, really matters. but i was just wondering why no equivalent to the spyderco bug for the byrd lineup? has just no one bothered to think up of one yet or was it a conscious decision to not include one? what do you guys think? what would you all suggest? i was thinking ...

hey,
thanks for all of the replies. i really do like the byrd knives more and more. i've been thinking about getting a meadowlark, but i just don't think i'd care for the blade shape. but i realize that the series hasn't been out that long. i have a crow and like it a lot. i think i just like the ...

ok, i got the comet hole. but besides that, are there any other design guidelines / requirements byrd knives have to go through? particularly, i'm speaking of the blade shapes. the cara cara, meadowlark, robin, and so on seem to have a very similar blade shape. as if theyre trying to save steel ...

i tried to link the ebay listing just so yall could see the pics. anyways, heres my own-

today i recieved my favorite knife ever. truthfully, i don't have a vast spydie collection. but i bought an old calypso jr on ebay, no boyle dent, aus8, stainless steel handle, fully serrated. i got it today, and anyways, long story short, i love this knife. i mean i like my crow a lot. i liked the ...

yeah i guess. it seems to me like there would be a market for an additional more complex sharpmaker. but thats just my thinking. and i'm not the ceo of spyderco. i'm sure they have their reasons.

i have a zo4 sharpmaker. i like it. it works well with my byrd crow. that 40 degree microbevel makes all the difference for me. i was just wondering though, why doesn't spyderco make a sharpmaker with adjustable angles?. it doesn't seem like something that incredibly difficult to make. and it seems ...

definitely an interesting contest
i'll take 7 and 11
ratio: 0.63636363636363

yeah, i have a salt 1, and one benefit about it is that its easier to apply more pressure at the end of the tip. for example, when pressing down on paper, meats, etc in order to make an exact cut.

1555 is my guess. thanks for the contest