Spyderco Forums

I love the edge SB takes and the ease with which it takes it. Not what I want in a folder, but that's ony my take. If you like, enjoy :) The edge is delightful :)

Wow sal can't wait saving funds now thx!

Awesome News Sal!

sal wrote:We've got a Caly 3 in-the-works being made from the balance of the SB left after the 3.5 run. Also with gray scales.

Sal, does that imply no SB Stretch? I hope not...

Ken

Oh man....

sal wrote:We've got a Caly 3 in-the-works being made from the balance of the SB left after the 3.5 run. Also with gray scales.

sal

I think this qualifies as a bombshell!

xceptnl wrote:I think this qualifies as a bombshell!

agreed

kbuzbee wrote:Sal, does that imply no SB Stretch? I hope not...
Ken

We're working on one of those also, but later down the pipe.

sal

Its an excellent knife, the SB Caly 3.5 is IMHO. The blade length, shape, grind and thickness all combine together flawlessly. The handle and that deep riding wire clip enhance the most perfect of blades.

I used mine daily for use on food prep to work in a mail room. It saw extensive use and was a pure pleasure to use. It had those small characteristics that made it special for me. The smell of the SB steel. The way it gets sharp and the nicest G10 grey handles.

The only reason that you may not get one is that this sprint was released some time ago and is difficult to find. If you do get one, hope you like it as much or even more than I did.

KardinalSyn wrote:II used mine daily for use on food prep to work in a mail room. It saw extensive use and was a pure pleasure to use.

Out of curiosity, how did that work out? What did you do for lubing the pivot and keeping corrosion on the blade under control? I have one carbon steel knife left in the kitchen - but in spite of my best efforts, it definitely shows some honest patina (not artificial, "forced").

This thread has turned into a heck of a bombshell/disclosure thread. I'm going to have to stay tuned.

sal wrote:We're working on one of those also, but later down the pipe.

sal

Sal you are a bad, bad man. My wallet just started to cry, thank you for the heads up and for producing more knives in Super Blue!!!

I've said this on other threads, but I've used the heck out of my SB, wash and dry it off after use just like my stainless steel knives and have had no trouble. I do oil the pivot every 3 or 4 months.

sal wrote:We're working on one of those also, but later down the pipe.

sal

And hopefully you've got a SB Dialex Junior somewhere in that pipeline as well...

sal wrote:We're working on one of those also, but later down the pipe.

Whew! (heart starts beating again......)

Thanks Sal!

Cheers,

Ken

Quote Originally Posted by sal View Post
We're working on one of those also, but later down the pipe.

That should be an instant classic with it's performance and beautiful ergonomics. My CF Stretch 2 is the most comfortable folder I have. It's an even better slicer than the Caly 3.5 IMO, and that's saying a lot.

Sal, the heat treat came out perfect on those Caly's you made in SB. Please try to keep everything the same including final hardness ( shooting for 61-62 I believe ?). I have yet to get any chips or problems at 20 degrees inclusive at around 1200 grit with a loaded strop finish. Amazing stuff, this Super Blue especially for ingot steel.

I have found no bubbles, voids or inclusions of any kind and have taken it up to 8,000 grit with fine results. It has the carbide bite to run it smooth, but they are small enough to keep the edge stability of the razor steels IMO.

Joe

sal wrote:We're working on one of those also, but later down the pipe.

sal

Great news on the SB Stretch Sal!

My vote would be for Navy Blue G-10.

One: its Blue,

Two: as it will get carried a lot it won't get dingy like the light grey.

Anyway, see you again at Blade next week. :D

MCM

JNewell wrote:Out of curiosity, how did that work out? What did you do for lubing the pivot and keeping corrosion on the blade under control? I have one carbon steel knife left in the kitchen - but in spite of my best efforts, it definitely shows some honest patina (not artificial, "forced").

You should let non-stainless patina if you're using it in the kitchen. Before they do, they often impart weird tastes to the food.

What is the concern over the rust? You could use that kitchen knife for the rest of your life without treating it against corrosion, and it will be fine.

This is next part is not directed to you directly; a lot of people seem concerned over rust. What is the worry? It does not ruin the knife. It is equivalent to worrying over getting scratches, and if some newbie to the forum posts something like that, everyone jumps on the "Just use it. Don't worry!" bus.

Call me shallow, but the patina etc.. doesn't appeal to me looks-wise. I realize the benefits of this steel, but it's not my cup of tea. The VG-10 Caly 3.5 is a superb folding knife and I'm looking forward to the ZDP189 version.

I'm there with you. I'd like to see someone's report on how well tuff-glide keeps patina and rust off Super Blue.