CF Caly 3.5 with Aogami Super Blue Steel????
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CF Caly 3.5 with Aogami Super Blue Steel????
So when is the CF Caly 3.5 with Aogami Super Blue Steel going to be made. I need a caly! Any insight?
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I dodn't know that they were making Caly's out of Super blue. What I know of it, is that it's very hard to get a hold of here in the US. That could mean that it might take a little while.
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I'm very excited about a Caly 3.5 in Super Blue. My preference is for Micarta. G-10 or CF is fine. I buy 'em, you betcha.
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- Scottie3000
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- The Mentaculous
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I'll take one for sure too, but dunno about hot cakes? I wonder if the non-stainless blade will be an issue for most people. I am always surprised at how many people won't buy fixed blades that aren't stainless.dsmegst wrote:I imagine Super Blue folder will sell like hot cakes. I'd take one for sure.
- chuck_roxas45
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I wash my EDC blades a lot since I often cut food. I'll have to wait and see what the feedback is on this.
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I have no problems with a carbon steel blade. I am a prairie dweller, but lots of other people seem to do just fine with carbon steel too.
Ideally, I would like some Denim Micarta, so that the knife camouflages in with my work pants. Any kind of subdued, grayish blue would be fine though. Or just a dark blue.
Ideally, I would like some Denim Micarta, so that the knife camouflages in with my work pants. Any kind of subdued, grayish blue would be fine though. Or just a dark blue.
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- chuck_roxas45
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I too, have used 5160 a lot and some 1095. No problems for me there. I wonder how the superblue compares to those in how fast it rusts. It can't possibly rust faster than those, can it?Joshua J. wrote:I have no problems with a carbon steel blade. I am a prairie dweller, but lots of other people seem to do just fine with carbon steel too.
Ideally, I would like some Denim Micarta, so that the knife camouflages in with my work pants. Any kind of subdued, grayish blue would be fine though. Or just a dark blue.
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You're probably right, a Caly 3.5 w/ super blue is an aficionado's knife, not a normal person's knife. And I hope Spyderco uses that fact to their advantage -- maybe hardening the steel a bit harder than usual, thinning the edge a bit thinner than usual, or whatever other wizardry they have up their sleeve, and just documenting the advantages/limitations for the aficionados.JNewell wrote:I'll take one for sure too, but dunno about hot cakes? I wonder if the non-stainless blade will be an issue for most people. I am always surprised at how many people won't buy fixed blades that aren't stainless.