2020 SouthFork Sprint Poll

[JuPaul]

Lots of 4V love here. I wonder if St. Nick's could commission an exclusive SouthFork and Sprig??

Dare we dream??!! Have there been fixed blade exclusives from spyderco before? I know dealers commission them with other fixed blade makers all the time...

[VashHash]

I'd buy one in K390.

[Holland]

K390 for sure!

[xceptnl]

K390 for sure!

Good to see you still around Spencer. Great minds think alike and hopefully Sal could make this happen for us.

[Pancake]

I really have my doubts if Spyderco is going to make Southfork again. I don't think that this model flew off the shelves when it was a regular production model.
I would love to see Phil's collaboration in the price range of 200€ .....but one man can still dream.

[Ferris Wheels]

Gotta be K390 here ground nice and thin like a Phil Wilson knife should be. Got both the South Fork and Sprig and my only complaint on the South Fork is that fat factory edge.

[steelcity16]

Man, all y'all K390 fans got me excited for the Endura/Delica/Dragonfly. I've never had K390. Must be something special!

[TomAiello]

4v!

I'd still love to see K390 or Cruwear, though.

[mb1]

I really have my doubts if Spyderco is going to make Southfork again. I don't think that this model flew off the shelves when it was a regular production model.
I would love to see Phil's collaboration in the price range of 200€ .....but one man can still dream.

Agreed. Fixed blades already lag behind folders...expensive fixed blades all the more.

But while we’re dreaming...if there was to a sprint run, it sure would be awesome to get a thinner edge to be true to the Phil Wilson name. Most of you guys know this, but for example, my Phil Wilson custom Southfork is about .005 BTE, which feels like a Japanese kitchen knife when you pinch the edge. With a run that would be bought mainly by the afi crowd...maybe Spyderco would consider forgoing warranty concerns on this one and take the edge down to a high performance level.

I had my Spyderco Southfork reground to .008 BTE. We use it in the kitchen a lot. My wife (who is not easy on knives BTW) went from not liking it to loving it. Just night and day difference in performance, and the edge is holding up remarkably well.

Dream on! :spyder: :spyder: :spyder:

[Matt Deaner]

I had mine reground too, to 0.010 bte. I love the knife now, but was pretty disappointed when I got it and measured the factory edge geometry. I wouldn’t buy another southfork in any steel unless the grind were thinner from the factory.

[Pancake]

Agreed. Fixed blades already lag behind folders...expensive fixed blades all the more.


I had my Spyderco Southfork reground to .008 BTE. We use it in the kitchen a lot. My wife (who is not easy on knives BTW) went from not liking it to loving it. Just night and day difference in performance, and the edge is holding up remarkably well.

Dream on! :spyder: :spyder: :spyder:

Yes, justifying this kind of money for a lot of people is a problem. Even myself, there is no way in **** that I would pay the price for original Southfork,which was like 350+ € ..... Proficient and Zoomer have the same issue, quite insane price here in Europe. I am not denying the quality or materials, but this is way behind the curve of deminishing return.

Yes, there is like 12 people on forum who would like to see in K390 and maybe even pay the price, but this model is just predestined to not sell well. Not if we are talking being it about the price of original model.

Thickness of the grind is another thing. I made some knives at home and when you get to 0,2 mm, the knife is really performing. I would like to see using a steel like AEB-L ground thinner, then 4V with Spyderco usual edge.

But like I said above, I am giving this knife a 0,1% chance to happen.

[Cambertree]

Gotta be K390 here ground nice and thin like a Phil Wilson knife should be. Got both the South Fork and Sprig and my only complaint on the South Fork is that fat factory edge.

Yes, good point. I generally thin out my knives behind the edge, before use. It occurred to me, while I was doing this on the Southfork, that it seemed kind of strange of Spyderco to run it with a standard thickish 0.025” bte factory grind.

The price point puts it more in the afi rather than general user market, so why not run it thin, like Phil Wilson’s original designs?

[Buddafucco]

I voted K390 because it's a K390 kind of day. But i would rather vote for whatever gets the price down. Even then I'd rather have a cheaper Sprig.

[Sumdumguy]

LC200N is pretty cheap :D

[Abyss_Fish]

I was torn between 3v and lc200n but neither are popular options lol.

[TomAiello]

I had mine reground too, to 0.010 bte. I love the knife now, but was pretty disappointed when I got it and measured the factory edge geometry. I wouldn’t buy another southfork in any steel unless the grind were thinner from the factory.

I had mine reground (by RKE) as well. I totally understand the need to run thicker for a production knife though. I've definitely rolled the edge on my regrind doing things that the factory configuration would have been ok with.

[JD Spydo]

K390 for sure!

Yeah I voted K390 as well. However I wouldn't be opposed to one of Crucibles steels that are used in a lot of fixed blades. I'm speaking of 10V, 20V>> or even if they did it in the original S90V I would probably grab one.

I would also love to see what a serrated/Spyderedged version of the SouthFork could be capable of.

[bearfacedkiller]

I just want a premium version of the Bow River.

Did I mention that already?

If we are going to do another Southfork then how about Maxamet!!!!! :D

[Pancake]

I just want a premium version of the Bow River.

Did I mention that already?

If we are going to do another Southfork then how about Maxamet!!!!! :D

Oh Darby :D

Premium Bow River would be nice, but I guess it would be better to have another Phil's desing as upgrading one that is already made. Phil Wilson desing in the medium price range (200€) is my dream.

[Pancake]

BUMP
Chances are very slim to none, but Southfork-ish knife in the 200 € range would be the best thing since sliced bread.