Spyderco Forums

Cool. Just got a blue FFG Endura myself, my sixth Spydie.....but no I am no addicted ........well seriously who needs six knives, yeah I am addicted.

okay, okay, I have and Endura, Salt, Delica, two Natives and a Byrd...no need for anymore....

I really wish they would stop producing such objects ...

I just wrote this and realized I need to disclaim: I KNOW NEXT TO NOTHING ABOUT MARKETING, THIS IS PURELY MY OPINION.

This is one instance where I think, regardless of my political views on outsourcing, that it would make sense for Spyderco to make high quality kitchen cutlery at a very affordable ...

The Internet is also a very unrealistic game of want vs need. Spend any time talking cars on it and suddenly 400 horsepower is "a joke". Most the people saying that not only drive 130 hp economy cars but have never even driven something with that much power.



LOL....yeah good point, all of a ...

There is some real wisdom in those words. Read them closely!

I find my collection contains M4 and ZDP-189...AND H1. I am glad to have these options at my disposal. Forgive me if I (to) emphatically suggested a steel to anyone else. I just figured that what I like will surely find favor with ...

I agree. There are a lot of misconceptions about H1. My experience with it is that it's rust proof, tough, and holds a pretty decent edge. I like H1 a lot. I wouldn't stock up on H1 knives but I like the few that I have.

I agree, the detractors make it sound as if it is as sharp as a butter ...

LowTEC wrote:i live less than 100 meters from the ocean and I never have any knives naturally rust on me including carbon steel.

Really? I left a carbon steel Mora outdoors one night and it was covered with rust and I don't live anywhere near the ocean....Ontario

I'm really skeptical about the harder/sharper per more use thing, but i guess if the science behind it is factual then it's hard to argue. For me and i think for a lot of other people, the high rust resistance just isn't a big enough deal vs. another steel that holds an edge better and is easier to ...

okay, let's have it out, seems that H1 causes more controversy than any other steel....so what is the problem with it?

I have a Salt Pacific and a Salt Aqua, I really don't see the downside to H1, if you sharpen your own knives it is no big deal that it doesn't stay as sharp as long as VG-10.

I ...

I have an Aqua and a Mora, for edge retention and sharpness the Aqua beats the Mora and I see the Mora as a recommended Bushcraft knife. Given the rust resistance of the Aqua, the only downside I see to it is the double bevelled grind.

I just finished reading Cody Lundin's book, for a survival knife he recommends carbon steel although its softer because it is easy to sharpen in the field , (I think everyone knows the cheap Scandinavian brand he favours, Ray Mears also recommends it), and because he can get sparks off it for ...

Thanks for all the advice guys, I'll give them a try. This is a great board!

Well I took my Pacific Salt to the beach and I guess some sand got in the crevices. I can hear the sand grinding every time I open the blade. Does anyone have any idea how to clean it out?

If there was one change I could make to this Salt line up it would be to make the blade screwed in instead of ...

Hey Deacon, just so you know.

http://findarticles.com/p/articles/mi_m ... n27087532/

I spray my fruits and vegetables with a 50/50 vinegar and water solution, then rinse to try and sanitize them.

.

On the other hand, you appear to assume that germs find "sports knives" more attractive than kitchen knives. The Moran under discussion has a one piece FRN and Kraton handle which should make it fairly easy to clean. Plus, why would germs be more of a problem in the kitchen than while ...

I have to add, the reason why you wouldn't use a kitchen knife in the field is because it would dull too quickly (say cutting wood or coarse rope or even cardboard) and chip too easily as well.

Luckily, you don't have to. ;) Just chalk it up to different strokes for different folks. We knife folk are a judgmental lot, myself included. I'll admit I look at camo handles with the same combination of puzzlement and disdain you feel for those who decide to get a bit more use out of their non ...

I really don't understand why anyone uses a sports knife in the kitchen, it is like using a kitchen knife in the field. They usually aren't big enough (most chef's knives run 210 to 270 mm), they aren't the right profile (Japanese knives are 15 degrees, german 22), and the shape is wrong, a chef's ...

Korin has a sale for a few more days 15% here are the gift sets.

http://korin.com/Knife-Gift-Sets

The Misono UX10 gyuto and petty look like a winner for the op.

edit: actually its a santoku...forget it, get a gyuto at least 210 mm. Togiharu is supposed to be good value for money according to ...

I totally agree that this is a dumb way to go. I like SOME bolster, because it gives me some purchase on the classic pinch grip, but running it out all the way to the edge just makes life harder. Whenever sharpening gets the bolster sticking out past the cutting edge by even a molecule, I take a ...

try here for some reviews

http://foodieforums.com/reviews.htm

I would suggest Japanese, Masahiro, Misono, Suisin at the high end, Tojiro or MAC at the mid level