No doubt about it, it’s slicey. However I never use a factory edge and i actually use the knife so I this is easy to ascertain. Probably sharpen different than most giving mine a very acute and still very durable convex edge. Anything that will slice a carrot without breaking it is slicey. I’ve sliced many things with this blade.
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Then that's a pretty easy standard for slicey ^^. When I think slicey I think of my reground police 4 lw k390 or some of my recent benchmades (taggedout, redoubt, shootout). The native is about 2-3 times thicker behind the edge with similar primary grind angle.
And I lower most my knives to 13-15 DPS edge depending on steel and that edge on Your native looks much more obtuse than those I prefer
No doubt about it, it’s slicey. However I never use a factory edge and i actually use the knife so I this is easy to ascertain. Probably sharpen different than most giving mine a very acute and still very durable convex edge. Anything that will slice a carrot without breaking it is slicey. I’ve sliced many things with this blade.
IMG_5559.jpegIMG_4078.jpeg
Then that's a pretty easy standard for slicey ^^. When I think slicey I think of my reground police 4 lw k390 or some of my recent benchmades (taggedout, redoubt, shootout). The native is about 2-3 times thicker behind the edge with similar primary grind angle.
And I lower most my knives to 13-15 DPS edge depending on steel and that edge on Your native looks much more obtuse than those I prefer
Well ‘ol buddy I didn’t say it’s the sliciest in the whole wide world, simply an overall point that Spydercos in general are slicey, even with it’s thicker spine it’s still very slicey. That’s the entire point, no need to read something more into it that just isn’t there. I apologize for making you jealous. It’s impossible to see how thin it is behind the edge after I sharpen by using a small photo which proves you will say anything. lol
So now that we have established that and before we drift off into darker waters let’s just paddle back over here to the overall gist the op was looking for is the overall thinness and slimness of the entire knife, not just the blade. I missed that at first too but realized this and noted it. My stainless model is in that category. So OP if you don’t mind the weight or scales with less traction go totally stainless.
Well ‘ol buddy I didn’t say it’s the sliciest in the whole wide world, simply an overall point that Spydercos in general are slicey, even with it’s thicker spine it’s still very slicey. That’s the entire point, no need to read something more into it that just isn’t there.
But that's just misinformation. By this logic every spyderco knife is very thin and slicey, when it's obviously not.
It’s impossible to see how thin it is behind the edge after I sharpen by using a small photo which proves you will say anything.
I know how thick behind the edge the native 5 is, had one for a couple years. And from the height of Your edge I see You use a pretty high/obtuse angle on it, thus it's even less slicey
