Spyderco Forums

SaltyCaribbeanDfly wrote: ↑

Sat May 04, 2024 11:10 am

The PM2 is Dope but I’m lovin’ that SAK

Thank you Salty! This is either OD green G10 or micarta. I installed it a while ago, I cannot remember anymore.

That is useful information @phaust.

I see your PM2 @JSumm...

Grease and dirt? Starting to rain? Time to pull out the GEC Northfield Un-X-Ld 735208 Trapper in Almond Bone. Great feel, high spring tension, good working knife. 🙂 Beautiful! I recently bought a GEC #23 Pioneer Trapper, the larger version of the #73, in what they call "woodland micarta"....

A Lambsfoot slipjoint from Sheffield, England. Blade is 1070 carbon steel, and covers are Rosewood.

It certainly looks like a gray ceramic ball in that photo.

Congrats! May they serve you well.

Beautiful job Hans ! I have been looking at slip joint knives and this one is a knockout .Dan Thanks Dan, not much skill on my side. Cutting up one grapefruit did it. 🙂 I am discovering that the rabbit hole of traditional slipjoints is very deep... So many excellent makers and iconic patterns from ...

Great Eastern Cutlery #13 Whip with a brand new citrus patina.

Mine is like that, and has not moved. It is an older model, pre CQI.

I feel your pain Lance... I have similar preferences. Magnacut is attractive because of its high hardness, strength and corrosion resistance. "Both" is probably the only reasonable answer. Edit to add: Ignoring the excellent ergos of the Stretch for a moment, I also love the negative blade...

GB1 again...

Try the Watu. It is discontinued but there are likely still a few lingering on shelves. Thin CPM-20CV blade, slicy like a Delica, and fidgetty with a compression lock. Taichung build quality and a deep carry wire clip. Far right: https://i.postimg.cc/zDtFWpPn/BC911AFD-2D31-40DF-93A4-84B833F70401.jpg...

That was an excellent price! I bought mine a month too soon!

SDK burgandy linen micarta scales here.

I usually clean my blades after I used them, so they are in general clean enough to cut food when I need them to. If I notice they are not clean, I'll wipe them down before I cut food. I don't think too much about it.