Spyderco Forums

We are busy preparing holiday meals. Today is pork roast. I used the ZCut on the onions and other vegetables. I forgot to take photos. The ZCut zipped right through everything. A friend who is a really fine cook was drooling over it.

It also cut a homemade fruitcake.

For Christmas it will get put to use on roasted chicken, fresh vegetables like onions, potatoes, celery,etc., and various fruit.

I need to get in more exercise because of all the good food. It’s all the knife’s fault.

Thanx Doc.

We appreciate the "Real World" reviews.

sal

Nice. No pics, but I cut up my calve's liver to mix with some salmon and mayo topped with three eggs over easy.

sal wrote: ↑

Sun Dec 22, 2019 12:45 am

Thanx Doc.

We appreciate the "Real World" reviews.

sal

You are welcome. Love the knife.

I got the roast cooked. I cut it up with the knife.

So far, as much as I’ve used the knife it is mostly shaving sharp still. There is a spot that is a bit dull now so it is going on the Sharpmaker tomorrow. I’m interested to see how the BD1N responds.

Well then I finally got dull. I would say that it held its edge at least as good as VG 10 and maybe better. Most of the blade was still sharp but the rear 1/3 portion had become very dull. It took me a little while to figure out the angle once I did I wasAble to get the knife back to shaving sharp. It was however harder to sharpen than VG 10.

This knife has seen a lot, I mean a lot, of use in the short time I’ve had it.

The knife is resharpened and back at work. Made a sweet potato casserole. Cut up the sweet potatoes, pecans, and marshmallows. Then added the nutmeg, sugar, butter, etc., mixed everything. The I put the pecans and marshmallows on top and popped it into the oven.

Tomorrow I’ll tackle the Apple/carrot salad and anything else that needs cutting with the knife.

My wife just brought a bunch of greens to cut up and cook, too.

Today I cut up apples and carrots and dates and pecans for the salad. We also used the knife to cut up fresh greens for the pot. That knife really does go through things very easily and quickly, at least things it was meant to go through.

The ZCut has not failed,has cut well, and has never rusted despite many washings.

Your posts are making me hungry!


You no doubt had a Delica in your pocket right? :D

Making me want one now...

AwayFromMySpydieHole wrote: ↑

Wed Dec 25, 2019 8:31 pm

Your posts are making me hungry!


You no doubt had a Delica in your pocket right? :D

Haha! Yes, a GITD model as a matter of fact.

Great thread, I love my Z Cut. And thanks to this thread I discovered the Santuko which I previously did know existed! Is the Santuko still in production?
I ordered through KC and it didn't say "unavailable."

Any ideas for a sheath for Spyderco kitchen knives so that they can travel?

Hi John,

Yes, the Santoku is still in production. FYI, Spyderco was the first knife company to introduce the Japanese concept of a Santoku to the public in the US. This was in the early '80's. Now every knife company makes a Santoku. The Japanese concept of that particular blade shape is very functional.

On sheaths, we tried that a while back and most thought the sheath should be free. ( we charged #3.00 ) So we stopped making them. We're working on a travel roll-up that Chef's could use, but that's not something the end line user would probably use.

sal

Thanks, Sal. What about a single knife roll-up? It may not be worthwhile due to a low price point, but it may be an inexpensive way to offer a free sheath so we can take our Z Cuts out for a steak dinner.

I'm going to look for a travel toothbrush case that will fit my z Cut. :)

Hi John,

I don't think the "free" concept will go off well. We cannot "purchase" it for "free", so there id a cost. To give it our for free means we have to lose money.

sal

Perhaps we could call it "priced in" and increase the cost to compensate. Lol

I like the idea of a mini knife roll for tossing it in the luggage.

z4vdBt wrote: ↑

Sun Dec 22, 2019 2:21 am

Nice. No pics, but I cut up my calve's liver to mix with some salmon and mayo topped with three eggs over easy.

I've never heard of such a dish. Does it have a name?

PeaceInOurTime wrote: ↑

Thu Dec 26, 2019 3:15 pm

z4vdBt wrote: ↑

Sun Dec 22, 2019 2:21 am

Nice. No pics, but I cut up my calve's liver to mix with some salmon and mayo topped with three eggs over easy.

I've never heard of such a dish. Does it have a name?

Sounds French. I like liver and onion, idk about mayo.

I'd try it.