I've been carrying and using my Spydiechef for about 4 months. I've been with happy with the knife and the steel. So happy with the steel that I just bought a Native Salt.
I haven't yet needed to sharpen or hone the Chef, as it has mostly been used on food.
Everyone who uses the stuff seems pretty happy with it!
Anyone here NOT happy with it? If so, why?
How are folks sharpening and honing it? By some reports it holds up best with a finer finish- although for slicing (vs push cutting)- a coarser finish might be better?
I'm happy to have a more compact and general purpose LC knife (Native) and may end up giving the two blades different finishes depending on application. Any additional thoughts about sharpening/ honing LC?
While I am asking about finish, I saw some discussion of narrowing the edge bevel to 10 DPS. Anyone reprofiled their LC knife? If so, which knife and how do you use it?
Any other thoughts, observations, appreciation or critique?