marshmallow wrote: ↑
Thu May 21, 2020 6:53 am
I was very very fortunate to get a hold of a Spydiechef. It is just beautiful and I love every aspect of it, especially when cooking. My only concern is that the detent closing action with one hand is very difficult for me and is not natural. I am always looking to see if it will close on my knuckle, so I try to flip the knife upside down while doing the action so that gravity of the knife-drop is closing upwards (if that makes sense) so I can control the action while I keep my digits clear from the close. I have compression and lock-back actions and they are very natural to me. I always thought the chef would be a great EDC, but I am having second thoughts on it now.
To close a frame/liner lock, I flip the knife upside-down in my hand like you mention.. this allows for me to apply as much pressure as is needed to depress the lockbar beyond where the detent engages the tang, without risking the blade swinging closed and cutting me.. as I disengage the lock with my thumb, I extend my index fingertip along the spine of the blade and curl it inwards to close.. of course, being careful to move my thumb out of the way as I do this! The knife is supported pretty securely (at least it is in my grip) by my palm and three other fingers as I curl my index finger inward. By the time blade is closed, it's really more my index finger knuckle contacting and closing the blade. This curling motion guides the blade shut at the speed that I choose rather than depressing the lockbar and letting gravity do its thing. Trying to explain this probably makes it sound more difficult than it is.. it's always felt very natural to me and it hasn't drawn any blood yet haha (I should probably go find some wood to knock on.. )
I will admit though, I find that the Chef is a little bit more difficult to close than the average frame lock due to the shape of the lockbar cutout. The angle required to depress the lockbar is more direct than on many other knives. The initial lockstick doesn't help either. To close, try using the innermost edge of the very tip of your thumb, rather than the pad, to depress the lockbar at a more direct angle, and then curl in with the index finger as described above. I found this to be pretty easy after some practice, it just took some getting used to.
I would hang on to the Chef if I were you. Seems like you really enjoy it otherwise! I think closing the knife will become more natural to you with practice and as the knife breaks in a bit more. Keep at it!
..well, that escalated quickly..