Spyderco Forums

For the non-knife afficionado, who probably is not too adept at sharpening, the very reasonably priced knives from Chicago Cutlery, Forschner, etc. should be fine. They are easy to buy, easy to re-sharpen and cheap enough to replace if ruined. The better grades of production cutlery in the Japanese ...

I apologize for the sporadic nature of my postings, but rest assured that I still read these forums from time to time. Anyways, I have a few questions to ask since it's holiday season. First, my mother is in need of some kitchen knives; she has had the same crappy ones for years, and they really ...

Heck, a spoon thrust with a little force is enough to kill someone. I have wondered why they want to outlaw pocket knives when kitchen knives will still be legal. I am sure a large percentage of severe injuries and deaths from knives are caused by kitchen knives.

If you try hard enough, anything ...

Man - it's been a long time since I last visited the forums here. I must say that this is very disheartening. Just because something is law doesn't necessarily mean that it is right. Unfortunately, that doesn't make anything less illegal if that's what the law dictates.

Ugh...
:cool:

I just re-read your post and for clarity

corner diamond
flat diamond
Corner brown
flat brown

As to the number of strokes.... Whatever it takes to get that angle to the actual edge. I'd guess 600-1000 but it will vary by grind, by steel, by angle etc etc....

You don't really need to go beyond ...

I've used the diamond rods for this but for HARD steels they are still VERY slow. The DMT mentioned is significantly faster. MOST kitchen knives are not that hard and since they are probably thinner, they should do fine on the diamond SM rods. I use them on my Yin/Yang all the time. Just fine.

Ken ...

I found myself in your shoes not long ago, and after much research shrugged off the idea of buying the coarse stones for the sharpmaker. Try hard enough with the brown stones and you CAN reprofile, but it's not worth taking that much time out of the week.

My solution was to use a 4" DMT extra ...

Forgive my absence, but I've been a bit busy since returning from Denver. School is starting up again and I'm finishing off the last bit of medical school applications, so my free time has been fairly non-existant. Anyways, I had a question about some of the rods that the Sharpmaker uses. I suppose ...

I'm waiting for the modified version of the Dragonfly to hit the market. I love everything about it except the handle design; being left-handed, I'm kind of sad that it isn't ambidextrous. I'm also not too keen on the fact that it's molded - I'd love for the Dragonfly to come in black FRN with that ...

I thought a year ago or so that the Coors Co. bought out Goose Island. Their website still says "Goose Island Brewing Co." tho. The Pub on North and Clybourne is the main, awesome place to get some VERY fresh beer, and some great food. I love their strong Christmas Ale!!! Here are the states they ...

Patience is a virtue. ;) :D It took me years to get to the point where I could get a knife shaving sharp. Of course, that was before the SharpMaker came along.

Are you just working the corners of the brown rods at 15/30? I suggest you stick with that until the knife is razor sharp. After you get ...

Ugh. It looks like I might need some rods that are more coarse. I'm astounded that I still can't shave hair with this knife yet. I can perform every test except the last one or two. According to Sal's tests, this means that my edge is there and it's being held because I can catch the blade on solid ...

I'm also a Chicagoan, and in my opinion the best microbrew we get here is Great Lakes (based in Cleveland). They are very versatile, offering both lagers and ales, and their Irish ale is a show-stopper in my opinion. New Belgium's beers and Fat Tire are both readily available in Chicago, both in ...

I was thinking along the lines of things available only in this area. In Chicago we get Shiner Bock (but not the others), Fat Tire (but not the other Breckenridge brews), Killians (not a bad "college beer" - pretty cheap and actually worth drinking), Bud Light (*shudders*), etc. I've gotta check for ...

The Dragonfly is near perfect.

It has been my knife of choice for over 10 years.

I cant wait to see what could possibly be improved on.

I think it's been said several times here, but the main complaint comes from us sinister (i.e. left-handed) folk; IT'S NOT AMBIDEXTROUS. The simplest fix ...

congrats on the job... it is always nice to get paid for something you love to do :) i have had enough jobs where it was just a paycheck ..no comparison IMO...on a side note whatever happaned with that skate park? did they get the cash to make it?

I believe that's what they say is the difference ...

A lot of my angle estimation is based on forty years of freehand sharpening experience. My guess on your edge angle is based on comparison with my own Pacific Salt. I could be wrong if yours is ground much thinner than mine.

With the Sharpie, you have reached the edge when all the black is gone ...

Ok, so I'm in the Denver area for a summer internship until mid-August and I would like to know a bit about some of the beer "culture" here. Since I don't see some types of beer that are available here at home, I was wondering what type of "local" brews some of you would suggest I try. Off the top ...

I don't own a set of the diamond rods, so I'm afraid I can't help there. I doubt they would be a bad investment for you. I've been freehanding on benchstones for so many years that they wouldn't be worthwhile for me, unless I buy a lot more serrated blades.

As I said before, thirty degrees ...

Yep. It looks like there are a couple of places where the angle matches, but most of it looks to me to be hitting at the shoulder where the edge bevel meets the main grind. Judging by the width of the bevel, I'd guess it is currently at about 40 to 45 degrees included. That means new bevel time ...