YEAH ROFL :DDiamondback wrote:Ho..Hum....just another chef's knife ? :eek: .
But if it had the little trademark Spyderco hole in the blade surely that would have hindered it's performance. :)
Slash wrote:Jim, I respect you and I believe you have great knowledge in regard to steels and edge retention. No doubt the Southfork will perform well in your cutting tests. My thing and main gripe is how well it would work in real world tasks? Imho, it's just another bird and trout knife that's trying to perform multiple roles. Maybe you know what I mean. I would prefer to have 1-2mm thicker blade, based on the video posted it's just a bit thinner than I would be comfortable with.
What would you really use it for, besides cutting rope and such?
Just to keep it real. Is every Southfork going to be personally ht by Phil? Please don't compare a custom to a production blade.
I'll be the first person to hope they(taiwan factory) get the ht right and jump on the blade in a heart beat.
Forgot to say that's if there are any available... :)
Great design and would perform well for certain things.
dj moonbat wrote:It's important to have at least 2 knives on you: one knife that's not going to scare anybody, and one that is.
Roan wrote:I'm aware that this will be the first time Spyderco have shipped S90v to the Taichung knife makers for production.
However, being a Taichung produced blade is a good thing imo. I've found anything Spyderco from the Taichung manufacturer is nothing but perfection in F & F.
+100.. I've only been collecting Spydies for about a year and I'm already sick of hearing about "just wish it wasn't Taiwan" type of thing. If the knives from Taichung were not up to standardmr_anderson wrote:That is what I keep telling people who whine on other forums when they say "just wish it wasn't Taiwan" I just want to smack them. Epunch
Not to mention the price....USA made versions would go for allot more..Rossi wrote:+100.. I've only been collecting Spydies for about a year and I'm already sick of hearing about "just wish it wasn't Taiwan" type of thing. If the knives from Taichung were not up to standard
then I could understand it, but it's quite the opposite.
Pretty much, but Phil has always been fairly clear about what his knives are designed to do well and what they are not designed to do at all. The actual South Fork has a much more pronounced distal taper so it is even more focused as a cutting tool. It is a very good blade for what it is and a very horrible blade for what it is not.Slash wrote: Imho, it's just another bird and trout knife that's trying to perform multiple roles.
Yes they are much more pronounced for sure. :)Cliff Stamp wrote:Pretty much, but Phil has always been fairly clear about what his knives are designed to do well and what they are not designed to do at all. The actual South Fork has a much more pronounced distal taper so it is even more focused as a cutting tool. It is a very good blade for what it is and a very horrible blade for what it is not.
Should be in the paper/pdf catalog - I know the SF is shown in the catalog, so the code should be. :spyder: May or may not be in the online listing (vs. the catalog), though.ChapmanPreferred wrote:Does anyone know the code for this? For example, the Bill Moran Featherweight with upswept tip has a code of FB01P
Unless I am missing something, the price isn't that different. Still a steal in my book and I have plans on getting one sooner or later.champ wrote:yeah Howe's and Grand Prairie updated their prices not long after the preorder came out. KC and the others i have found havent changed their price from the original.
