Spyderco in action

[roloss_valdes]

Yesterday I went with 2 friends to fish and I fished only one fish in all the day, but I was satisfied because I had something in which to use my waved endura.

Put some pics about spydercos in action.......

These are some that I have ....







:D :D :D

[Vincent]

why kill the poor fish. would you like me to Gut you like that?

[roloss_valdes]

I ate it ... :o

[jaislandboy]

hey there roloss, i'm sure loving the Waved Endura; is that a Snapper on the left in the 1st picture?
It's too bad it's hard to deploy the wave when you're sitting down (at least i haven't been able to)!

[anorexicpillow]

is the endura the only spyderco that comes "waved"?

[Vincent]

is the endura the only spyderco that comes "waved"?

yes for now, their are plans for other models.

[pjrocco]

Nice pics...

I bet that Endura gutted it like a fish! :)

[samosaurus]

Good catch! Gutting a fish with a waved :spyder: Endura is something you don't see everyday! :D Its great to see a good knife being put to use! Way to go man! :cool:

Sam

[roloss_valdes]

The fixed knife that is in the first pic is a Muela fixed knife.

And yes it's hard to deploy the wave when you're sitting down but it is not imposible, I just did it .... keep practicing .....

Somebody put pics using your spydercos .... .... :D

[The Deacon]

Nice fish Roloss!

The fixed knife that is in the first pic is a Muela fixed knife.

And yes it's hard to deploy the wave when you're sitting down but it is not imposible, I just did it .... keep practicing .....

Somebody put pics using your spydercos .... .... :D

Okie Dokie...

M.A. Hunt engraved stainless Delica in action. Was making a huge batch of Italian sausages and peppers that day. That onion was just the last one out of the three pounds of them it sliced up. The egraving really proved its worth as an aid to traction cutting up the sausages but my hands were too greasy at that point to hold the camera :D
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Customized tan canvas micarta Stretch in action. I overcooked that steak a bit, but it still tasted great.
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[d.g.g]

Nice job!

Now if you want to filet the fish ---

http://spyderco.com/catalog/details.php?product=75

[jaislandboy]

To Roloss: I was asking about the Fish (on the left, 1st picture)! :) I've heard them called "mutton snapper" in Florida.
To Deacon: MMMMM! those pictures make me feel like watching "Goodfellas" ....I guess I'm eating Italian tonight!

[Zwaplat]

I may have one picture, I'll look for it.

Edit: found it, alas, no Spyderco in the pic. However, the girl is using my old Victorinox Camper to cut the tomato, and I'm quite sure the cucumber has been cut with my Delica II. Also, the bread on the left will be cut with my Delica. :D

[The Deacon]

[quote="jaislandboy"]To Roloss: I was asking about the Fish (on the left, 1st picture)! :) I've heard them called "mutton snapper" in Florida.
To Deacon: MMMMM! those pictures make me feel like watching "Goodfellas" ....I guess I'm eating Italian tonight! ]Brian, have done it both ways and can assure you that my Stretch, fresh off the stones and strop, can slice garlic every bit as transparently thin as a razor blade. :D

[vampyrewolf]

Paul: no kidding you overcooked the steak... where's the juice! :confused: :eek:
Should be medium to medium-well, not charcole :p

Should have taken pics of my steak on friday... started about 2" thick, came off just right... pink with a little bit of blood. *drool*

[snuffaluff]

Paul: no kidding you overcooked the steak... where's the juice! :confused: :eek:
Should be medium to medium-well, not charcole :p

Should have taken pics of my steak on friday... started about 2" thick, came off just right... pink with a little bit of blood. *drool*

lol... I try to tell that to my wife when we go out. "The chef in the back is cussing you right now for ordering that well done!" She just nods her head and continues on...

[The Deacon]

Paul: no kidding you overcooked the steak... where's the juice! :confused: :eek:
Should be medium to medium-well, not charcole :p

Should have taken pics of my steak on friday... started about 2" thick, came off just right... pink with a little bit of blood. *drool*

Pat, had the pan good and hot. It was pretty thin, so my intent was to just sear it good, figured a minute on each side would do the trick. My first mistake was forgetting to disconnect the smoke detector before I started cooking it. My second was not taking the pan off the burner while I silenced the d@#n thing. :o

[vampyrewolf]

BBQ or countertop grill... never frying pan...

sear it on high heat(10), then knock the heat down to about 3-4... Think I was at the bbq for about 35min doing 6 steaks... mine was the last one to come off and they all went on at the same time. My folks like thier charcole steaks, my sister likes medium-well and I like em pink with a little blood still. Everyone got what they wanted.

Just like bbq sauce... a good steak doesn't need moisture and flavour added while you cook. maybe toss salt(draw a little moisture to the outisde, sears up nicely) and pepper on it before you grill, do up a cup of mushrooms in tinfoil beside it, but never try to improve your cooking with sauces.

[vampyrewolf]

I've *only* been cooking for myself about 10yrs... but between reading cook books, watching cooking shows, and doing 2 jobs in food service(for 18 months between both of em), I learned quite a bit.

The greeks pretty much doubled what I can cook and taught me a few tricks. Should try my chicken wraps...

*1* serving...
*2 chicken breasts cut into 1/2" strips
*1/2 red onion
*2 clove of garlic
*hand full of quartered mushrooms
*1/2 cup of diced tomatoes
*lemon juice and herbs to taste

*grill up chicken, using lemon juice for moisture(no oil), sprinkle herbs on lightly, cover and leave.
*toss onion, garlic, mushrooms on grill, little lemon juice, little pepper, and cover
*toss tomatoes on wrap on counter, sprinkle herbs on em
*get chicken moving, toss it around, little more lemon, cover it again
*check veggies, toss into bowl when done(your opinion if you want em crispy still or soft)
*check chicken, toss into bowl with veggies
*toss on dill sauce(not gonna kill the spelling), toss with fingers
*portion out the chicken/veggies on to however many wraps you plan to eat(I make 3)
*roll and enjoy.

takes about 10min on a counter top grill with the griddle pan on there

[roloss_valdes]

jaislandboy: I am sorry I did know that you were refering to the fish ..... :o

It is not a Snapper it is a Bass ( I think ), we call it here in Mexico: Lobinas, Robalos.....