Spyderco Forums

WIP..

In my case it had nothing to do with the stop pin. If rotating it doesn't fix it, I would say its not the issue and leave it be.

razorsharp wrote:Hehe, I thought it looked like a croc and that was before I read your description, well done, that would be even more croc like with a dyad :eek: I love that pic.

Or an assist? Have had many comments mine looks like a croc haha. Cool pic.

It may not be in your budget but if you can stretch it I would recommend a Ti handled model with the reeve integral lock.

For the record the wicked edge can sharpen FFG knives no problem, maybe you should of posted this on the lansky forums?

im·prove
Verb:
Make or become better: "efforts to improve relations with China"; "improved rail links"; "his condition improved".

The latest PM2 I received (dated 3-12 for reference) had an unacceptable amount of lock stick. It got to the point where it was near impossible to disengage, after having 3 buttery smooth PM2's it came as a bit of a shock. I tried the pencil trick, works for all of about 2 operations of the lock the...

My old Silvia, had alot of fun in that car, but also got me into a bit of trouble. Currently have a factory spec Gti-R pulsar which I daily drive. http://i491.photobucket.com/albums/rr271/darcyhughes/02.jpg Heres the engine bay of my good friends S13, its a 2.5 6cyl which pushes 470hp http://i491.ph...

We have to pay $150 a year to renew our electrical practising licenses. Welcome to life lol.

That's not what I said. I said it's not going to eat away your knife to make it unusable or unsafe, and I'm not talking about a 'stable' patina; I'm talking about any sort of rust. Rust is not the cancer of steel. Thats not what I said either.. I didn't mean patina will eat your knife, just that it...

Actually it does. Patina and "rust" while both oxidation are not the same thing. Orange/brown rust will continue to eat away at metal. Patina will not. And once patina is formed, the metal is not exposed to form rust. It's not 100% but it makes a carbon steel very nearly stainless in beha...

What is the concern over the rust? You could use that kitchen knife for the rest of your life without treating it against corrosion, and it will be fine. This is next part is not directed to you directly; a lot of people seem concerned over rust. What is the worry? It does not ruin the knife. It is...

Haha, its pretty good, its a bourbon liqueur not whiskey. Its really sweet but if you let some ice melt into it, goes down easy, way too easy lol.
If you like southern comfort, drambuie etc you'd probably enjoy it.

Have a read here, Sal mentions a Caly 3 in superblue, and also a stretch in SB further down the track:

http://www.spyderco.com/forums/showthre ... =superblue

The upcoming tuff is also in 3v steel I believe.

In soviet russia, knife sharpens you.

Yeah that was my plan to re-stone wash it, I dont think the ppt really suits polished but I'll be doing my para 2 properly when that shows up. I was at the mall yesterday and they actually had some spyderco's at the king of knives there, a couple of the salt series, ladybugs etc. Was the first time ...

We had a good dumping of snow today, snapped this pic while I was braving the cold chopping wood. Nothing fancy just two quality knives excelling in the conditions, from the ease of deployment with gloves including operating both the locks, to the flow through design which allows for easy thorough c...

Heres my superblue caly 3.5 feel free to post your own work !

Yeah I totally agree, the only downside is the rust. If you are planning on putting a patina on it, regular blade removal and rust checks are a must. It looks cool but in the long run not worth it IMO. But its an awesome knife and its not going to rust away in front of your eyes, oiling and maintena...

The only thing left is to treat yourself and enjoy the results :cool:

Ok here you go, had some time after work so did a quick run down on my PPT

http://www.spyderco.com/forums/showthre ... post787523