Sal any update on kitchen knives?

Bradley · #21

Price range? :/

#22

Hhi Bradley,

You're on page 6, we're still on page two.

We've not yet begun tooling.

We'll try to keep it as affordable as possible. Our margins are relatively fixed so price range will depend on the cost to mfr.

sal

thefly01 · #23

Thanks Sal, looking forward to these!

.357 mag · #24

Did I miss a time frame? I'm in the market now but will hold off if I have too.

Bradley · #25

Hahaha fair enough Sal. Looking forward to them :)

gaj999 · #26

sal wrote:Global's steel, as I understand is AUS-6 (.6 C).

Interesting. My Global Chef takes a nice edge and holds it a long time, unless my wife does something dumb with it. When I sharpen it, it feels like they ran it quite hard. It holds an edge far better than my :spyder: out of MBS-26. That's with similar blade and edge geometries. I much prefer hard over tough. Like I said in another post, I've about got my wife trained to use the :spyder: Perrin Street Bowie for the semi-abusive tasks.

Gordon

Drkknight614 · #27

Cts Bd1 would be great imo, I have had no problems with it. Its inexpensive, and just below vg10 in characteristics as far as Im concerned. Also its an american steel, so itll be nice to see golden colorado USA earth stamped on some of the blades. I would love some spyderco kitchen knives. Id really like some Shun's one day (laminated vg10, convexed, yum), but I suspect spydercos will be a tad cheaper. My moms already got a block and a few ok blades, but she REALLY needs new steak knives. Im sure a spydie-edge would tear through the toughest meats lol. Probably no chance on being out for christmas, but what about mothers day?

dj moonbat · #28

There are so many Japanese knives made with VG-10 already. It's a very crowded market space.

Far better for all concerned if Spyderco makes something that could compete on price with the mid-range cutlery out of France and Germany. There's no question in my mind that BD-1 with a Spyderco heat treatment would be far superior to my current set of Henckels.

#29

Drkknight614 wrote: Also its an american steel, so itll be nice to see golden colorado USA earth stamped on some of the blades.

Hi Drkknight,

We'd use an American steel, but we'd probably grind that steel in China. So we wouldn't stamp Golden on the knife. We considered making them here for a long time, but due to our increasing demand on current models, it would be a long time before we grew capacity enough to bring them in. It would also raise the price quite a bit. When our Kitchen knives were around and popular, the price was still quite affordable. We'd like to get a serrated K04 "Utility" (most popular) to you in a good steel for under $20.

Many of the fisherman in the Pacific Northwest used our K05 as a utility knife on the boats. They'd use them until they didn't cut to their satisfaction, throw them away and get a new one. We'd like to be able to supply them with such a functional cutting tool again, at a similar price.

sal

pigslayer · #30

I will pay more for MADE IN USA GOLDEN COLORADO EARTH !!!
How does everyone elese feel about this?
Is a poll on this forum possible?

jabba359 · #31

While some people would pay more for a Golden kitchen knife, I feel that the China route is the best option. There is a lot of competition in the mid- to high-end kitchen cutlery market and I'm afraid the Golden models wouldn't sell that well because there is already a lot of brand loyalty in that segment. The China-made knives, however, can compete in the lower-price market (where price loyalty tends to trump brand loyalty) and will certainly deliver a superior product.

I'm all for this US-steel, China-cut and ground kitchen line where I can pick up kitchen knives fairly cheaply, replace the handles with my own work, and gift them to family members for birthdays and Christmas. They will also make a nice set to use in my apartment until I get my own place without roommates, then I can move into the higher end offerings that other companies make.

jackburton9807 · #32

I've had my Spydero kitchen knives for I don't know how long. They are far and away my favs in the kitchen. I need to get off my butt and take them out to SFO and have them re-ground, they're not so much serrated as they are a bit wavy. I'm very excited at the prospect of getting some new ones.

Jeff

araneae · #33

pigslayer wrote:I will pay more for MADE IN USA GOLDEN COLORADO EARTH !!!
How does everyone elese feel about this?
Is a poll on this forum possible?

While many of us might, Sal has to make them affordable for the mass market. I trust that he will make a quality product at a fair price, wherever he makes it.

pigslayer · #34

jabba359 wrote:While some people would pay more for a Golden kitchen knife, I feel that the China route is the best option. There is a lot of competition in the mid- to high-end kitchen cutlery market and I'm afraid the Golden models wouldn't sell that well because there is already a lot of brand loyalty in that segment. The China-made knives, however, can compete in the lower-price market (where price loyalty tends to trump brand loyalty) and will certainly deliver a superior product.

I'm all for this US-steel, China-cut and ground kitchen line where I can pick up kitchen knives fairly cheaply, replace the handles with my own work, and gift them to family members for birthdays and Christmas. They will also make a nice set to use in my apartment until I get my own place without roommates, then I can move into the higher end offerings that other companies make.

I have been using the Yin and Yang knives for years and think the handle material choices were excellent on those knives..

Blerv · #35

I've become so pleased with Spyderco knives I could are less about the tang stamp. With the multitude of crappy/cheap kitchen knives and the exotic silly priced ones having a mid-low range that would perform would be awesome.

As a owner of the 4" utility it's my favorite kitchen knife by far. Having a modern selection would be a dream :) .

captnvegtble · #36

I can't wait for these. They will be the first Chinese made Spyderco's I will buy, but I've been wanting a spyder-edge kitchen knife for a while. Woot!

Tdog · #37

I have a conglomeration of kitchen knives including old japanese "farberware" that are actually pretty decent, a couple of Sabatiers and a steel I picked up at a garage sale for $3 and a nice Henckels I got in a mixed box at a garage sale for .25 Forschner, Case, Chicago Cutlery etc. etc. etc. I have a bunch-o pretty good kitchen knives but one thing seems to be in common and that is..... they don't hold an edge real well. I have considered getting a Perserverance 2 for a Kitchen utility knife. Guess I'll hold off until I see what Sal and crew has "in the oven"

gaj999 · #38

Tdog wrote:I have a bunch-o pretty good kitchen knives but one thing seems to be in common and that is..... they don't hold an edge real well.

IIRC, most of the stuff you mention was run in the mid-50s, hardness wise. You wouldn't expect steel that soft to hold much of an edge, eh?

Gordon

Freediver · #39

sal wrote:Hi Freediver,

I'd druther use a USA made steel, given the choice.

sal

Sal,

That sounds good to me. I would honestly buy a set of kitchen knives from you made in any steel, but USA-made steel sounds like an excellent choice.

Thanks.

Blerv · #40

gaj999 wrote:IIRC, most of the stuff you mention was run in the mid-50s, hardness wise. You wouldn't expect steel that soft to hold much of an edge, eh?

Gordon

Hardness only is one of the puzzle pieces. The average stainless kitchen knife (cheap) is very low carbon. Good in corrosion resistance and that's about it.

A Spyderco in BD1 will be amazing. Stainless with a fair amount of carbon and a nice grind? Please! :)