Spyderco Forums

I thought tensile strength was pulling on opposite ends of a material until it separated. To wit, my budget, being pulled on one end by my wife and the other end by my daughter, has low tensile strength and funds separate easily from my wallet. Whereas the Charpy is basically cracking/fracturing a ...

MC has better edge holding and LC better toughness - which could potentially be used for even steeper edge angles in LC ? And that would enhance edge holding of LC? May not nescessarily translate to better edge performance. Especially if it rolls faster than MC would chip or break down. LC's hardne...

MC has better edge holding and LC better toughness - which could potentially be used for even steeper edge angles in LC ? And that would enhance edge holding of LC? May not nescessarily translate to better edge performance. Especially if it rolls faster than MC would chip or break down. LC's hardne...

Thorien wrote: ↑

Wed Dec 27, 2023 6:01 pm

Can you imagine a polished edge
on a blade that dark. I know it won't happen due to functionality but it sure would look awesome !

When the Cheshire Cat smiles and the whole cat becomes invisible except for the smile. That’s your polished edge, the cat’s smile all by itself.

I have a 110 that was my late father’s. Never used, like many knives he accumulated. I respect the Buck 110 and its important place in knife history. They are beautiful to look at, but incredibly heavy to carry in pocket. The belt pouch is one good answer. I prefer to carry a Spyderco lightweight fo...

cabfrank wrote: ↑

Wed Dec 13, 2023 6:13 pm

Compared to most, I am a sharpening novice. That said, isn't it recommended to use only the white stones on SE? It's really easy that way.

That only works if your edge never sees damage.

Spyderco keeping it classy, as normal for them. 👍 I had a similar issue years ago with Knifeworks. I had preordered two special CTS-204P PM2’s, and only received one. I contacted them and they made it right by sending the other one. No drama, just good customer service. I’ve bought a lot more from t...

Lighter force on the rods will help, as will staying on the coarse rods longer to completely finish their job. I de-burr the back side at about 5 degrees to the primary grind of the back, using edge-leading strokes. Pressing too hard, especially on fine/UF rods, will cause plastic deformation at the...

I finished profiling my K390 Endura scallops at 15 degrees about a week ago, then refined it on the brown rods. It is now a hungry blade. While the serrations on my VG-10 Endela became very rounded by this same reprofiling process, the K390 responded very differently. From the back it’s hard to see ...

I’m fortunate. My wife uses a cutting board. She finds ways to hurt our knives, but not grossly. She hasn’t busted a tip in years. I warn her every time I sharpen our kitchen knives.

A Native “slippie” seems like it would be well received, coming out of Golden. The Native design is both practical and handsome. Locks confound some users.

Serrated blades remain functional longer under abusive conditions.

I reprofiled my SE Endela to 15 degrees on the serrations, which gives maybe 17-18 degrees total? It’s a wonderful cutter in VG-10. I’m also nearly done reprofiling my newest knife, a K390 SE Endura. As expected, taking the serrations down to 15 degrees has been a slog on the CBN Sharpmaker rods. De...

Steel quality on most kitchen knives is crap, to be fair, unless you go up into fancy stuff. Mark One exception it's worth looking at is the Victorinox bread knife (21cm model). They arrive super sharp, have a great serration pattern and are really easy to sharpen on the Sharpmaker. Circa £28 so de...

Bread knives of other brands (aforementioned Ikea knife for example) can be resharpened, 20 degrees on one side and almost flat on the other, with a success. It might take a little bit of time to set correct bevel but I was able to do this with brown and white rods on my friend´s knife within 15 mi...

I guess sharpening can turn into charged conversation easily, which can be a shame, because honestly I'd love someone to tell me I'm totally wrong and explain what proper technique is to get an 8 inch dull blade sharp in under 15 minutes. I don't know if it possible to properly teach on a forum tho...

I thought Shawn’s testing was excellent and welcome tests by others, as well. Empirical evidence is valuable, and can help to support or disprove theoretical models.

Or get a 204 Sharpmaker and watch the instructional video. Then you can maintain all your knives! It is easy if you follow the instructions. Sharpening your own blades is such an empowering experience that you’ll be so happy you learned, and the Sharpmaker makes it easy to learn how to sharpen.

As Sal Glesser has said, “The edge is a ghost.” There’s no dishonor in admitting that we don’t fully understand the dynamics of matter separation. We know a lot that wasn’t known a century ago. Isn’t it possible that we know a lot less than will be known a century from now?

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