Spyderedge Injustice

[JD Spydo]

Good points "Brock">> that K-04 model you have pictured is a great kitchen knife. I've had my original K-04 and K-05 models for over ten years now and I love them in the kitchen. As you all can see by the picture the K-04 & 05 both have a type of rounded/wavy serration instead of the spikey type serrations you see on the Japan made and USA made folders.

I'm also for Spyderco experimenting with different serration patterns. The pattern on my older AUS-8 Catcherman is the best pattern I've seen yet from Spyderco. It is a low profile, more wavy than spikey type of pattern and I find that full SE, AUS-8 Catcherman to be a jewell when butchering deer, processing big fish and kitchen/culinary work in general does well with that older serration pattern.

Brock your point about keeping the numbers of Spyderedges on each model low I do believe it would increase demand for Spyderedged models. If nothing else from a collector standpoint. Let's say they produce 100 to 200 units fully serrated on the ULIZE model for instance I have no doubt that in a short time they would leave the shelves in short order.

There are so many designs that I believe would heavily benefit from having a full Spyderedge. Again I'll mention both of the Jason Breeden models the Captain and Breeden RESCUE. I believe if they did a Spyderedged Sprint of both models they would disappear in short order. The Captain would be much more useful overall in SE. With as few as let's say 10% of every model released in Spyderedge would truly be a collector's dream similar to people collecting nothing but Sprint models. It would give the hobby of collecting Spyders another sector that someone could specialize in.

[MichaelScott]

I recently saw a lengthy program comparing many quality chef knives. None were serrated perhaps there is a reason?

[JD Spydo]

I recently saw a lengthy program comparing many quality chef knives. None were serrated perhaps there is a reason?

High quality culinary knives are normally not serrated when you look into most of the knife cases that chefs take to work with them>> I've noticed that myself for a long time now. Many chefs won't use them for various reasons but I can only guess as to why. But do keep in mind that most of the high end culinary cutlery brands like JA Henckels or Wustof do offer serrated blades in their main line ups>> so there must be some chefs and restaurant cooks that use them.

Why a lot of chefs won't use serrated blades I have no idea. But the serration pattern does indeed make a huge difference in performance. I know what you're talking about because of all the Martha Stewart shows I've watched I can only remember one show where she used a serrated blade in food prep.

But if you go to websites that sell culinary blades like chefsknivestogo or knifemerchant they all have a big selection of serrated blades. But again I can only speculate why a lot of chefs choose not to use them. One guess I have is that they have never gotten to use a serrated knife with a good serration pattern and maybe got turned off to them>> but that's just a speculative guess at best. Or maybe the training and schooling they got persuaded them not to use them for whatever reason.

I do a lot in the kitchen here where I'm working and I sure find plenty of practical uses for serrated blades. I'm not a bonafide chef but I do a lot of cooking and food preparation and they work well for me.

[Brock O Lee]

I recently saw a lengthy program comparing many quality chef knives. None were serrated perhaps there is a reason?

Maybe because they do a lot of push cutting and chopping? I would not buy a chef's knife with serrations, but it's useful to have a utility slicer in SE in addition to a more traditional chef's knife.

[Knivesinedc]

I keep holding out for a fully serrated Paramilitary.

Oh Amen brother. Amen. The desire for an SE Para2 is a strong one.

[stalag2]

The reason few chefs use serrated is quite simple, you dont get benefit from serrations when doing push cutting, rocking cut and such so a serrated knife is a specialty item, clearly not your 'bread and butter' knife.
Also i handled a partially serrated butcher knife with a scimitar point in a restaurant, before i got it in my hands i was ready to offer a good sharpening job but then upon close inspection the serrations were torn and mangled and flattened, they would need to be recut with a diamond file no ceramic rods would tackle that, that knife was so dull it just served to cut very soft bread without hardcrust, the kind of bread you can cut with a butter knife.
Most people cant even care of a plain edge so there is no hope for serrations in those hands.

Another thing interesting to note, i just find serrations quite meh in the kitchen since you are essentially trading ease of cutting vs sawing aggression and long term edge retention and all the knives used in my kitchen are kept very sharp each month and none of them drop below 'slightly shaving' at the end of the month.
I slice bread with my Santoku with a really fine back bevel and a rough apex and no serrated knife matches it's performance.
I could see them useful on frozen food, that is all.

I like serrations in pocket knife where you value extreme slicing aggression due to the short blade and thick stock/grind and long term retention is needed aswell.

Another thing to note is while serrations still 'cut' when badly damaged, i can fix ding and apply very fine transition bevels on plain edges quite quickly yet fixing a ding on serrations is always aggravating if your goal is to put them back in pristine condition while a dinged PE gets a quick sandpaper session to keep it thin behind the edge even after 14 years of daily use.

[JD Spydo]

I recently saw a lengthy program comparing many quality chef knives. None were serrated perhaps there is a reason?

Maybe because they do a lot of push cutting and chopping? I would not buy a chef's knife with serrations, but it's useful to have a utility slicer in SE in addition to a more traditional chef's knife.

What you and Brother "Stalag2" are both saying is probably spot on and I wouldn't argue it for a second. Because of all of the cooking shows I see here locally on our PSB station I've only once ever seen any of the chefs or culinary specialists like Martha Stewart use a serrated edge knife. I'm just calling them the way I see them.

But I can speak for myself>> with my full Spyderedged AUS-8 Catcherman I have found that knife to be a "cook's dream blade">> I have used it on a multitude of food processing chores>> mainly to cut up fish, meat and fowl. I sometimes use it on veggies like cabbage and other hard to cut stuff.

But I do see chefs the majority of the time doing push cutting and using rocking actions to process veggies and fruits.

My philosophy states "WHATEVER WORKS >> so I'll use my Spyderco K-04 & K-05 along with my full SE Catcherman>> because it just flat out works well for me. In spite of what I see chefs and other culinary experts do I'll always find uses for full SE Spyderco kitchen knives.

I'm so glad they brought back the K-04 and K-05 models and I hope to see other Spyderedged kitchen tools in the future.

[Johnnie1801]

Hannibal Lecter was a big fan of Spyderco's SE knives and I'm sure he's gone through more food/meat processing than most :p

JD, you don't happen to be a distant relation of Dr. Lecter do you?? :D

[stalag2]

The Catcherman is clearly one of those spydies i disliked a few years ago but now i just want to kick myself in the butt for not getting one and that would be my go to paring knife.
I really like mbs 26 in the santoku and utility and i would be curious to test it on a folding knife especially with thin stock and grind.
And to make things clear, JD i often use my folding or fixed knives in the kitchen even if it is hard to argue they do better than a 'reground' utility which is 0.3mm behind the edge, sporting only a micro bevel but it is fun nonetheless, i sometime pop my Warrior and Pygmy to cut fruits lol, i havent used my Al Mar version seeing it got a brick of a blade with a 45 degrees cold chisel edge though ^^
I got a FFG Vg10 Endura and a Zdp both currently in thinning, the Vg10 one is about 0.4 behind the edge,sporting only a very tiny bevel without distinct back bevel (convex blended into the primary grind) but since the edge thickens much faster than on the utility the performance gap is still heavy.

There is also something to consider about SE in the kitchen, if they are kept pristine sharp, they will mangle any kind of 'good' cutting board in short order especially in the hands of the average joe.
This reminds me a Spyderco Centofante ad with a steak and the ceramic plate both being cut through^^

[D-Roc]

I pulled out my SE C36 (440V) and SE C07 (ATS-55 aucune DBD) this weekend...i think I should spend some time with them.
I'm sure JD will approve.

[JD Spydo]

Hannibal Lecter was a big fan of Spyderco's SE knives and I'm sure he's gone through more food/meat processing than most :p

JD, you don't happen to be a distant relation of Dr. Lecter do you?? :D

No can't say that I am :D But in case you haven't noticed Dr. Hannibal Lecter MD is a good standing member here at Spyderville and has been here even a bit longer than I have. Funny thing about our Dr. Lecter here at Spyderville is that he actually prefers the plain edge Harpy and the PE Karambit that was in Spyderco's line up in the mid 2000s.

But I'm not the only ambassador of the Spyderedge there are a few other good Spyder Brothers & Sisters that also like a good folder with teeth :cool:

But again I believe there could be a resurge in popularity of the great Spyderedged blades if there be more education about them. And we need more fixed blade Spyderedged beasts like my beloved Temperance 1 model in SE. Few people ever caught on to that one when it was available in the main line up. I wish I could take that much credit JOHNNIE but there were others before me that introduced me to the Spyderedge and not to mention Hawkbills and Reverse S Spyderedges like the original Dodo model.

I truly believe we will see the popularity of the Spyderedge make a come back and it might start this year of our Lord 2015 :spyder: :cool:

[D-Roc]

Temperance model 1 was an awesome knife in SE. I'm lucky to have snagged one just before they all but disappeared.

[JD Spydo]

Temperance model 1 was an awesome knife in SE. I'm lucky to have snagged one just before they all but disappeared.

You got that right Brother :cool: The Temperance 1 model in PE & SE both is probably my second most used Spyder I've ever owned. With both edge types there are so many cutting jobs you can do with that dynamic duo. I wish you could get the Temp 2 in Spyderedge on a special order basis if nothing else. Again we need more fixed blades in SE.

I've lobbied hard to try to get Spyderco to do a Sprint Run of the Temp 1 either in one of the new Supersteels or make it available in both edge types again in the H-1 Salt Series>> it would be an affordable classic, IN HOUSE fixed blade with both edge types. I bet my good Brother Surfingringo would shout AMEN! To that one as much as he uses H-1 Salt Spyderedges.

By the way that Article he did in the July edition of BLADE magazine was very well done>> I encourage everyone here at Spyderville to get a copy of that issue of BLADE. I've even thought that the older, discontinued VAGABOND model would be great in the H-1 Salt series with both edge types as well. Yes there is still a lot of INJUSTICE in the Spyderedge category>> but I'm optimistic that's going to change. JD :spyder: O

[D-Roc]

I'm debating on buying a Jumpmaster right now. I think its an incredible knife, and I would get much use from it.
What do you think, JD?

[JD Spydo]

I'm debating on buying a Jumpmaster right now. I think its an incredible knife, and I would get much use from it.
What do you think, JD?

With the rising popularity of the Jumpmaster it really makes me hold out hope that the Temp 1 might very well get a shot at a Sprint Run>> especially when you consider that it's an IN HOUSE design. A lot of people overlook Sal Glesser's designs are as creative and innovative as anyone in the knifemaking guild. It's definitely on my "gotta have" list.

Every first responder out there ought to be equiped with a Jumpmaster. It clearly shows there is a faction of knife fans that do indeed appreciate high quality serrated edges.