sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
Yeah I heard since he has to use it he wants to make sure it's tempered properly so it doesn't break and injure him. Can't say that's a bad idea.
Nah, the show is for entertainment, not education. The audience limits the amount of details the program can focus on. Just watch to kill time, "read"and "do" if you want to go deeper.
Based on the geometry Shawn likes it would be a slicer for sure!The Meat man wrote: ↑Sat Jun 15, 2019 7:49 am
A BBB/Spyderco collab on 15V?! Yes!
Larrin just checked the hardness on a CPM 15v coupon I heat treated and tempered with the custom protocol and it came back 68 HRC
Spyderco is a production company, that is their specialty to figure out.p_atrick wrote: ↑Tue Jun 18, 2019 1:10 pmWhat, if anything, could Spyderco do via economies of scale to speed up/reduce the cost of the production? It seems like knives made under this protocol require a lot of attention. Having no experience with stuff like this, I don't see how making more than one at a time will lead to improvements regarding price/time to market.
I'll send ya a Mule to test Joe. I'll finish that m3-1 steel knife as well unless you would rather have the 15v finished thenstead?The Mastiff wrote: ↑Tue Jun 18, 2019 1:38 pmI never thought about 15V running that hard. I thought rc 63-64 was tops. If it has decent stability at that hardness it will be in a whole different category from the steels I've tried and not liked such as S125V @ rc 64. Even at rc 65 or so it's got to be a cutting monster.