Spyderco Forums

Are they all gone now? I know there are still some of us on the waiting list. I was on the waiting list from Aug 6 and got an email telling me I could buy my forum knife on Aug 15. In the email they stated that if I didn't buy the knife within 7 days they would move to the next person on the list. ...

When I sharpen free hand my edge don't seem very sharp until I strop. I'm very new to free hand and suspect I have a burr left at the end which the strop removes. I do find stropping can help restore the sharpness of an used edge within minutes. Remember "a strop a day keeps the stones away"

Mine is on the way via USPS. I just have to hope it clears Canada customs without a hitch! I have heard they sometimes try to flick the knife open with one hand and if they can deem it a restricted knife. Um, just lossen the pivot on most knifes and that will happen. :rolleyes:

Sweet, learned something today .. thanks. Who would have thought that the lower grit would make that much difference. When you stop to think it does make sense. :spyder:

Welcome neighbor to the north.

nice find, thanks!

I've got limited funds for purchasing knifes. It would be nice to know where on the list we are. If there is not a hope in h*ll I'll get a forum native then I can move on to my 2nd choice.

I'm blow away by how good that looks. Is the wood showing much wear or taking damage? Ironwood is impressive for being a great decking/flooring choice so I would guess it is holding up great. Then again I might take something that nice looking and make a safequeen out of it :p

The tomato thing is just the first initial cut/slice into the skin. The thought is that with a slightly toothy edge the serrations will puncture the skin to get started. After that a smooth edge is just as good I think. But you can keep the toothiness even after stropping. A chef would have more kn...

Thanks for all the help. Donut those threads were great! I will reach for a proper scraper if it is warranted and try not to cut up any olive cans ;) I have a decent chef knife in SLD (D2 steel) so I know how to sharpen and I've got my strop with veritas green 1/2 micron compound all ready! Stroppin...

ya, I can see that buying the different models could become an addiction. Looks like I'll be ordering a caly 3.5 in zdp (I like the cf handle) ... woohoo.

ok, thanks guys. How much do you have to abuse a zdp blade for it to chip?

The fake would have fooled me if I didn't have a real one beside it to compare. Thanks for the video/pictures showing the differences. sucks that you spent your cash and got a fake. :mad:

Hi, I've been lusting over the Caly 3.5 in zdp-189. I thought zdp was some of the best steel out there and then I started researching it more on the internet. Now I'm wondering if it a good choice in steel or not. Most of my use is light duty such as cutting cardboard, rope and opening parcels. I ha...