Pominent lamination lines on my new Caly3 ZDP-189?

Will V. · #1

I just received a new Caly3 ZDP-189/CF that appears to have a very prominent lamination line on each side of the blade, about .25" or so from the edge. I have done a little research, and this doesn't appear to be to be considered a defect, and some even seem to consider it a good thing, but I thought I would ask.

It is not unattractive, but when I first opened the knife, I thought maybe this was excess oil on the blade, and tried wiping it off. I was a little surprised when the oil didn't seem to budge. :rolleyes: I am relatively new to better-quality knives, and very new to Spyderco.

Capt. Carl · #2

All of the lamination lines are unique because of the hand grounding. Post a pic!

The CoPilot · #3

Will V. wrote:I just received a new Caly3 ZDP-189/CF that appears to have a very prominent lamination line on each side of the blade, about .25" or so from the edge. I have done a little research, and this doesn't appear to be to be considered a defect, and some even seem to consider it a good thing, but I thought I would ask.

It is not unattractive, but when I first opened the knife, I thought maybe this was excess oil on the blade, and tried wiping it off. I was a little surprised when the oil didn't seem to budge. :rolleyes: I am relatively new to better-quality knives, and very new to Spyderco.

What you are seeing is very normal. When you laminate two different types of steel together it makes a line. Nothing at all to worry about.

Native Justice · #4

They all have them. As a matter of fact, on a laminated blade it is expected to be able to see it to some degree or another. I have many of the Spyderco laminated knifes with this type of steel and they're pretty much all the same. Enjoy your new knife!

NJ

dalefuller · #5

My Caly 3 is the same way, as is an old Cold Steel folder with a laminated (San Mai) blade that I have from the early 90's. As others have said, that's just a characteristic of laminated blades.

EarthDog · #6

dalefuller,

I love that Will Rogers quote! He was an American original.

Raqudu · #7

The lamination line is not a defect, it is a beauty mark. Like a fingerprint, it distinguishes your Caly 3 ZDP from all other knives.

I hope you enjoy yours as much as I do mine.

Will V. · #8

Thanks, guys, I got the idea. I'm carrying the Caly3 with me right now, since I got the clip turned around for lefty carry this morning. Nice ergonomics on this knife. I'm looking forward to seeing how the ZDP performs for me.

Ed Schempp · #9

San Mai is the Japanese term for a 3 layer steel sandwich that was an arrived at steel technology all over the world; it was used by many cultures as it is a very intuitive process. The clad steel is the predominate steel of the blade. The core is usually a harder higher Carbon steel.

Historically High Carbon steel was very rare and thus was reserved for the core or the cutting edge.

I recently toured a historic agricultural tool forge shop in the Dartmouth moor UK. This place was founded in about 1790. The water powered facility forged down wrought iron and San Mai-ed a core ore blister steel into their steel used for scythes, plow shares, shovels, etc.

San Mai takes the positive aspects of two steels and creates a synergy expressed in the blade.

ZDP 189 is a very high Carbon some what brittle steel. 420J2 is a very strong fairly ductile steel. This is a bacon and eggs combination, the right stuff is where it is supposed to be.

If you can view it there was a very good program on NOVA PBS on the Japanese Sword. As comprehensive as this program was; it represents only one school of San Mai technology. There are thousands...

With highly refined steels available today engineered laminates are a very good choice in blade material...Take Care...Ed

The Deacon · #10

Like this?

[CENTER]

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As has been said, perfectly normal. It's one of those things however, that folks either really like, or hate, there does not seem to be much middle ground.

LoneStar · #11

Deacon, it is always a treat to see the photos you share. I must say that the last photo of the Cally on the fence post is stunning. You are a true master with a camera.

Jazz · #12

Yes, very nice picture, Deacon. I like lamination lines. They give the knife a touch of class. I also appreciate the extra toughness lamination affords the knife. Mine is nice and wavy.
- best wishes, Jazz.

dalefuller · #13

Hi Earthdog & Ed...

I really admire Will Rogers for who he was and for what he contributed to the American personality. He just seems to be so typically "American". He followed his own heart and conscience, whether anyone else wanted to come along or not.

Thanks for the steel info Ed. I missed the NOVA program but I'll watch for an encore presentation on PBS. I'd really like to see that.

spyderknut · #14

Yes, the pominent lamination lines ae nomal :p

LOOKABIRD · #15

what are lamination lines, exactly. actually, what does it mean if the blade is laminated at all?!?! i've been hearing about it for a while and i never asked what blade lamination is. so what is it and why does it cause lines?

spyderknut · #16

LOOKABIRD wrote:what are lamination lines, exactly. actually, what does it mean if the blade is laminated at all?!?! i've been hearing about it for a while and i never asked what blade lamination is. so what is it and why does it cause lines?

I will tackle this one though my expertise lies elsewhere.

The idea behind laminatiion is that it combines a harder edge-holding but brittle steel sandwiched within a tougher steel that is less prone to breakage. The plane between these layers forms the line as flat stock is ground down to an edge. Because of differing properties in terms of taking a polish or maybe light reflection or coloration differeces, we see a line.

huugh · #17

LOOKABIRD wrote:what are lamination lines, exactly. actually, what does it mean if the blade is laminated at all?!?! i've been hearing about it for a while and i never asked what blade lamination is. so what is it and why does it cause lines?

See an analogy.

Also, in these videos (1 (skip first 5:30 minutes), 2) you can see the lamination layers.

v34 · #18

Apart from the Spydercos my favourite kitchen blade is a no name Japanese laminated blade. A very thin laminate with obviously a very high carbon, brittle, rust prone centre.
Fantastically sharp and the core is so brittle it lightly chips thus forming minute serrations.
Since then I've always liked laminated steels.
The exposed join is merely a modern Hamon.