You have strange paper then... 30 grams of pressure with a sharp edge against ceramic = flat spot everywhere i'm not cutting like a klutz yet my knife is dull as soon as it hit the plate.
Been there, done that, ain't gonna sharpen a totally flattened edge for 20 minutes after every lunch while at the same time i only have to sharpen my edc every three days or so.
Your favorite Spyderco at the table?
Re: Your favorite Spyderco at the table?
The edge totally flatened after eating? I guess the problem it's not any strange paper, I just try to not cut the table and just the food... :) After having luch with my knives (VG-10, S30V, etc.) they still are hair shaving, can't speak for others.stalag2 wrote:You have strange paper then... 30 grams of pressure with a sharp edge against ceramic = flat spot everywhere i'm not cutting like a klutz yet my knife is dull as soon as it hit the plate.
Been there, done that, ain't gonna sharpen a totally flattened edge for 20 minutes after every lunch while at the same time i only have to sharpen my edc every three days or so.
Re: Your favorite Spyderco at the table?
I just ate a big Mexican dinner that the ladies that work with me brought in and I used my Temperance 1 PE, VG-10 blade along with my full SE CAtcherman AUS-8 and just like you say neither blade was affected by cutting up all that food>> both of them were still as sharp as a straight razor when I cleaned them. Keeping these blades clean IMMEDIATELY!! after using them on any type of food item is essential because it was when I sliced up some tomatoes and didn't clean one of my ZDP-189 blades and it pitted the living **** out of that Caly Jr to the point to where I sent it back to Spyderco>> never again will I not immediately clean any of my blades after using them on food. Because some food acids are **** on certain ones of these blades I can tell you first hand.nirvanero wrote:stalag2 wrote: After having luch with my knives (VG-10, S30V, etc.) they still are hair shaving, can't speak for others.
Re: Your favorite Spyderco at the table?
Yep, I don't use but stainless for eating as the maintenance is pretty easy. My carbon steel Opinel got a very light patina just after the first time I tried it with food, but I know people using ZDP-189 or M4 for slicing fruits. They just have to be more careful and clean the knives ASAP.JD Spydo wrote:I just ate a big Mexican dinner that the ladies that work with me brought in and I used my Temperance 1 PE, VG-10 blade along with my full SE CAtcherman AUS-8 and just like you say neither blade was affected by cutting up all that food>> both of them were still as sharp as a straight razor when I cleaned them. Keeping these blades clean IMMEDIATELY!! after using them on any type of food item is essential because it was when I sliced up some tomatoes and didn't clean one of my ZDP-189 blades and it pitted the living **** out of that Caly Jr to the point to where I sent it back to Spyderco>> never again will I not immediately clean any of my blades after using them on food. Because some food acids are **** on certain ones of these blades I can tell you first hand.nirvanero wrote:stalag2 wrote: After having luch with my knives (VG-10, S30V, etc.) they still are hair shaving, can't speak for others.
- SpeedHoles
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Re: Your favorite Spyderco at the table?
Interesting thread. Can't say I do use my folders often for food prep, other than for when camping/backpacking and other improvised situations.
I've never felt the need to pull any of mine out when eating a regular meal, but if I did I think I'd be using a fixed blade since there's not much reason for a folder that I can think of...
I've never felt the need to pull any of mine out when eating a regular meal, but if I did I think I'd be using a fixed blade since there's not much reason for a folder that I can think of...
Going back to Caly.
- Officer Gigglez
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Re: Your favorite Spyderco at the table?
I only use mine for food when I don't have access to anything else. Generally speaking it's to cut up a piece of fruit and eat it slice by slice.
Re: Your favorite Spyderco at the table?
I distinctly remember the William Henry knife company having a set of steak knives in their catalog that were made with ZDP-189 and they were costly and very nice looking. But I only remember them in one catalog>> which makes me wonder if other people had the same bad luck I had with ZDP-189 using it with food? If so I can see why they were deleted from their main line up so quickly.
I believe every blade steel has it strengths and weaknesses and corrosion resistance is not an attribute of ZDP-189 in my opinion. It's still one of my favorite blade steels for the 2 plain edges knives I have with ZDP but I doubt if I ever use it for any kind of food job if I have other options.
That's one reason I like VG-10 as much as I do>> because it's just an all out dependable, high performance blade steel that has never failed me yet. And I really like AUS-8 Spyderedged knives for food jobs too.
I believe every blade steel has it strengths and weaknesses and corrosion resistance is not an attribute of ZDP-189 in my opinion. It's still one of my favorite blade steels for the 2 plain edges knives I have with ZDP but I doubt if I ever use it for any kind of food job if I have other options.
That's one reason I like VG-10 as much as I do>> because it's just an all out dependable, high performance blade steel that has never failed me yet. And I really like AUS-8 Spyderedged knives for food jobs too.
Re: Your favorite Spyderco at the table?
It's interesting that many japanese kitchen knives use ZDP-189 and other high carbon steels, but I think they require too much attention for most users.JD Spydo wrote:I distinctly remember the William Henry knife company having a set of steak knives in their catalog that were made with ZDP-189 and they were costly and very nice looking. But I only remember them in one catalog>> which makes me wonder if other people had the same bad luck I had with ZDP-189 using it with food? If so I can see why they were deleted from their main line up so quickly.
I believe every blade steel has it strengths and weaknesses and corrosion resistance is not an attribute of ZDP-189 in my opinion. It's still one of my favorite blade steels for the 2 plain edges knives I have with ZDP but I doubt if I ever use it for any kind of food job if I have other options.
That's one reason I like VG-10 as much as I do>> because it's just an all out dependable, high performance blade steel that has never failed me yet. And I really like AUS-8 Spyderedged knives for food jobs too.
I forgot to mention that I reserved last week one of the new Spyderco paring knives and I believe this could become my favorite knife when eating at home. Oh, and it's SE version...