Not currently, and I don't know of any specific plans to offer them. As always, however, the best place to express interest in such things is right here...
Stay safe,
Mike
Not currently, and I don't know of any specific plans to offer them. As always, however, the best place to express interest in such things is right here...
I have plans to purchase the Galley-V, but if they were offered with the brown rods I likely would have already purchased one on pre-order. Not that I feel the fine rods are inadequate, but rather that I have found a love of a more toothy edge since I purchased my first brown benchstone.Michael Janich wrote: ↑Thu Aug 06, 2020 7:21 amNot currently, and I don't know of any specific plans to offer them. As always, however, the best place to express interest in such things is right here...
Stay safe,
Mike
*Landon*sal wrote: .... even today, we design a knife from the edge out!
Thanks for clearing the air on that one Mr. Janich :) It's kind of funny you mentioned that because my two sets of diamond stones for the 204 Sharpmaker didn't endure near as well on the corners as they did on the flats. But I'm sure that Spyderco will remediate those problems at some point>> they always do constantly improve everything they produce.Michael Janich wrote: ↑Thu Aug 06, 2020 7:08 amHey, JD Spydo:
The edges of the CERAMIC cat's eye stones are definitely intended for sharpening serrations. The edges of the CBN ones are not. The instructions for the Gauntlet and Galley-V both explain this, but reading instructions isn't everyone's thing--at least at first.
Stay safe,
Mike
I really have found it bites into the skin of peppers when doing draw cuts. This isn't the way I like the edge for my chef knives or my Santoku, usually it is my pairing knife or one of the 4"/6" utility knives.Haunted House wrote: ↑Sat Aug 15, 2020 2:14 amInteresting to see people asking for coarse rods for a 20° kitchen knife sharpener.
I’ve never seen ANYONE want a “toothy edge” on a chef knife...
*Landon*sal wrote: .... even today, we design a knife from the edge out!