Broken Z-Cut

[JRinFL]

Well, it finally happened to me, I broke a knife. I was pressing down on some soft Braunschweiger and *ting* the Z-cut snapped at the hole. If these are going to be run so hard, then it's best to avoid putting the hole in the blade. I'll not be replacing this one as I'd always be worried about it snapping and possibly leaving a piece of metal behind in the food.

I'll send it in so they can do a postmortem on it at the factory.

[GarageBoy]

Are they actually run super hard?

[Zive]

Sorry for your loss.

When I saw the second photo I briefly thought Ed Schempp had made a kitchen knife.

[steelcity16]

Maybe they could laser engrave a faux hole next to the spydie there? :) I agree though, seems unnecessary to have holes if they are going to weaken the blade in such a way. I have many Z-cuts and love them, but I try to avoid any serious pressure for this reason.

[Ez556]

I have the same reservations with mine, and I've seen a few pictures of them snapped through the *not-opening* hole. It's a bit of a shame that this is the only expression of this material combo, I hope they make a few more inexpensive BD1N/polypropylene US made kitchen knives, a bread/sandwich knife and a general utility knife with a taller and slightly thicker blade would be welcome additions.

[Jim Malone]

Never understood why Spyderco drills holes in their fixed blades. I know Spyderco came up with the Spyderhole
but these holes weaken the blade and have no function. A bug lasered on the blade could have the same function without compromising strenght.

[sal]

I'd like to study the piece when it comes in. The trademark round hole is always a puzzlement. The trademark is a though hole, not a faux hole. We don't use it on all of our kitchen knives. We thought it would be OK on the "Z-Cut". We've only had a few break.

sal

[ZrowsN1s]

For what it's worth I've given away dozens of these knives as presents, I use several in my kitchen and have roommates who are less than gentle with them. I've haven't ever worried about them breaking and never seen any sign of them warping or breaking. Never had anyone I've given one have a problem either. I've been thoroughly impressed by the performance and price point honestly.

Obviously JR had an issue, but out of 20 or so Z-cuts I've yet to.

[Coastal]

I never worry about breaking a blade at the hole, whether fixed or folder. But I can't see any reason to put a hole in a fixed blade, trademark or not. It has only downside, mainly that crud can get in and become a seed for corrosion.

[ABX2011]

Bummer, though I don't think we've had any confirmation these are run especially hard. My impression from use and sharpening is that they're hardened properly.

[VooDooChild]

I always felt the z cuts were a little too thin/flimsy.

[ZrowsN1s]

I love how thin they are, it's why they cut so well. There's an endless supply of thick kitchen knives out there.

[Scandi Grind]

I actually really like the aesthetic spyderco touch of a hole in a fixed blade, but I must admit I've always wondered if it could cause unnecessary strength issues. I haven't heard many occurrences of broken blades, but if I were designing a fixed blade for my own use, I don't think I could bring myself to put a hole in it even if I enjoyed the look.

[BornIn1500]

I can't see any reason to put a hole in a fixed blade, trademark or not. It has only downside, mainly that crud can get in and become a seed for corrosion.

Here's a reason. By not including a trademark on basically all models, it can be harder to defend the trademark's status as a legitimate trademark. I'm sure Sal has said that himself. This is not a patent for its function, so how a round hole makes a knife perform is irrelevant. There are plenty of companies that would be quick to start using it if the trademark is lost.

[Coastal]

I can't see any reason to put a hole in a fixed blade, trademark or not. It has only downside, mainly that crud can get in and become a seed for corrosion.

Here's a reason. By not including a trademark on basically all models, it can be harder to defend the trademark's status as a legitimate trademark. I'm sure Sal has said that himself. This is not a patent for its function, so how a round hole makes a knife perform is irrelevant. There are plenty of companies that would be quick to start using it if the trademark is lost.

To me, at least, this isn't a strong argument, given that most knives in their culinary line do not feature holes. Plus, it seems like if at least one of a company's trademarks appears on a product, that should be enough (I am assuming that the bug is also a trademark).

[GarageBoy]

I love how thin they are, it's why they cut so well. There's an endless supply of thick kitchen knives out there.

They're thin, but with a thickish grind

[zhyla]

Are they actually run super hard?

Internet says BD1N gets up to 63 hrc. Could be? But they’re very thin. Maybe just not made for serious pressure.

[Soanso McMasters]

Once info on the breakage is available, please report back. Thanks! We love our Z-cuts in the kitchen.

[Doc Dan]

I have several of these thin wonders. I use them and use them hard. I often cut up a roast, all the way to the platter beneath (yes, I know). I've used them on green plantains, too. That can be a workout! I have never had any issues, at all. It sounds like a simple heat treatment issue, not a hole issue. Something went wrong with that lot, or there could have been a defect in the steel itself when it was formed before being made into a blade. I don't worry about mine, at all.

[Rinzler]

I always felt the z cuts were a little too thin/flimsy.

They are very thin. That’s why I like the three we have.