Spyderco Forums

Vivi wrote: ↑

Wed Sep 05, 2018 8:36 pm

Buying anything beyond 440C is a waste of time and a bandaid to compensate for poor discipline in maintaining your edge."

Truly as the sun :p

I'd accept them willingly

snapshot2017 wrote: ↑

Thu Sep 06, 2018 8:38 am

What Spyderco knife are you wanting to know about their blade hardness, they may use different heat treatments for different knives.

I have a Bradley Bowie.
I know only other two Spydercos that are made out of Psf27, but i don't know if they changed HT cycle.

Can i know what is spyderco's Psf27 target hardness?

Thanks to all the answers :)

The Meat man wrote: ↑

Sat Sep 01, 2018 3:48 pm

A picture is worth a thousand words.

Teach me :)

I polish all the knives I use, because I use them in a rather damp environment and satin or bead-blast are rust magnets. The only knives that i don't polish are those in high-V steels. my set is simple; #400 / #800 / #2000 / #6000 / #12000 Alox sandpaper, .25 micron Diamond spray, an axis of Ipé, Sh...

... I use my bench grinder, but i don't know the brand because it's an old tool embedded in the wall, the grindstone is a tyrolit alox. I do everything by hand with extreme calm and wetting the blade at each pass; sometimes, especially with high vanadium steels, the aesthetic result is not the best...

I take knives and place them on the flat side of an Alumina grinding wheel.
I brought all my Spydercos (and some others) to a ~5 degrees almost-zero ffg.

If I did it you can do it too.

I would buy them all if they were all in H1.
Especially some models like the Police/ Sustain/ Respect and other big blades ...or if all the Spydercos were in ZDP189/ Hap72


I'm waiting the H1/ ZDP/ Hap72 Tatanka

XL forever.

My hands hates lil models.

Bloke wrote: ↑

Mon Aug 27, 2018 2:02 am

A knowledgeable Italian man relaxing. :)

I've never seen similar people here :D

Hare meat? I’ve never had that! Sometimes I use the rabbit, but the hare has that wild taste :rolleyes: You can use all the wild meat for Salmí: deer, wild boar, blackbird, fox, badger, squirrel; if you don't have anything else, also crows are fine, but you don't have to eat their meat because it's...

^What is that? :D

Bertoli and Barilla aren't bad and are recommended by Cook's Illustrated Magazine They are sh¡t, but not only these, all sauces in jar are almost disgusting. Without reserve. When i haven't got tomatoes, i make Salmì, that is composed of Montepulciano wine, hare meat, carrots, onions and various sp...

I had the A worn and I rewritten it with the Liquid Paper... it's ugly as sin but it's clear :p

I don't see so much similarities
But de gustibus non disputandum est :)

Daveho wrote: ↑

Sat Aug 25, 2018 4:05 pm

Odd materials and limited production runs are expensive to begin with then get flogged off for more on the secondary market.

It's the cost of progress.

Who would have bet on Maxamet 10 years ago?

That Japanese guy sounds he would be a great guy for Spyderco to do a collaboration with? For sure! It would be a dream :) But the "guy" is ~80 years old and he make 2 or 3 knives a year :rolleyes: This is his Hap72 bowie :) https://goo.gl/images/ZFDTwx I've heard that over in Japan the k...

Nope I’m not but many will I’m sure, how’s the supply of these materials? I’m sure in time these things will be investigated however for me it’s not worth a 25% increase in cost and let’s be real, it will be more than 25% cause it I will be some dumb limited edition only sold to cowboys who’s fathe...

What benefit is there to be had by doing this- Sounds like a push for different for the sake of difference sake which in my mind is unnecessary. If one of these alloys provide a benefit over a steel that would be different but I haven’t seen these benefits mentioned. Higher wear resistance, and som...