South Fork!!

[Aotea]

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[Aotea]

Well the pig is in the freezer and below is the rolled roast part of the finished product containing the sirloins. The South Fork was the only knife used on the animal throughout the process from whole animal to freezer. I may even use it for carving.
A feature I found useful on this knife was the spyderhole !!! When doing horizontal flaying to get rid of the fat from the flat apron of meat before rolling the shown roasts, my index finger automatically slid into the hole and stayed. This noticeably assisted with blade stability and direction when slicing horizontally near the flat bench.


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[Phil Wilson]

Aotea, incredible photo's. The roasts look good, makes we want to set up a pig hunt. Is that saltwater in the background? Phil

[rodloos]

Looks delicious, what time is dinner? :D

Glad that knife is working well for you. I think I'll try fileting some fish with mine, even though it isn't really a filet knife -- got to catch some fish first though!

[Aotea]

Phil- Yes it is salt water. It is a very small part of the Pacific. Is good pork this one, not too strong in flavor.
rodloos- good move getting this knife. You're a bit late for dinner sorry but good luck with the fishing, I know they are out there.

[Phil Wilson]

Aoeta, If that is the view from your porch you are a lucky guy. Pacific in the background and wild pigs running around. If you take a look at my website this is a view from my porch of the Sea of Cortez down in Baja Mexico. My brother and I built a small house down there. Just don't get to go often enough. Lots of Yellow Tail, and Grouper and clams on the beach. Drifting off the cutlery subject so will quit. Phil

[sal]

Hi Aotea,

Welcome to the Spyderco forum. Thanx much for the comments and pics.

Ya done good Phil!

sal

[xavierdoc]

Thanks for sharing your experience of the South Fork and the excellent photos.

Looking forward to the arrival of mine- it's sitting in customs awaiting processing...

[2cha]

thanks for the great review and the pictures.

[skatenut]

Collected mine yesterday from customs. It did well in the kitchen, cutting crusty whole-grain bread and tomatoes. Since I don't hunt or fish it's unlikely ever to field-dress an animal. It cuts well, handles well, balances well and is impressively sharp. The pronounced guard prevents the hand from sliding forward on the blade, even if there is no jimping.

Apart from that, it's simply beautiful, sweeping, graceful lines, my most beautiful fixed blade Spyderco after the Bob Lum Tanto.

Thank you, Phil Wilson and Spyderco, another home run!

[KardinalSyn]

Excellent. :)

So it sounds like the modification of the Trailing point is working well, added more belly for those said tasks.

You can see the difference here.

Hi Ankerson. May I ask the price of that custom knife please?

[Ankerson]

Hi Ankerson. May I ask the price of that custom knife please?

That's something you would have to get with Phil Wilson on. :)

He has general Price ranges on his site: http://www.seamountknifeworks.com/ordering.html

[KardinalSyn]

That's something you would have to get with Phil Wilson on. :)

He has general Price ranges on his site: http://www.seamountknifeworks.com/ordering.html

Wow, that was a quick reply. Thanks for the link. Will look it up on Monday when I have a pc to work on.