Hello there knife enthusiasts.
My name is Adam Sharp, from California. I have just now registered to these forums because I'd like to let you all know (as most of you probably already know) how impressed I am with the quality of my Byrd knife. It's an old-school CaraCara with a g10 handle. The kind that has a saber grind on it as opposed to the new flat ground blades(i like the older style better anyway).
I had reservations about it, as it wasn't fully a 'spyderco' knife, just their chinese made cheap line. But...
I have literally put this knife through things that a folder should NEVER have to endure. I've dug holes with it. I've cut everything from leather, to paper, to cardboard, to cloth. I've scraped dirt and stuff from concrete blocks with it. I've opened canned goods with it.
One year, I even used it to carve a thanksgiving turkey.
I mean, this knife performs admirably at every day-to-day task I have for it. It's my go-to tool for most every situation.
Most recently, I had an excursion to a junkyard to obtain a timing chain cover for my '96 saturn sl2. We found one, removed all the bolts holding it, and to our chagrin, it was still stuck on there.
We tried everything to pry that puppy off - screwdrivers were too long to be able to get in where we needed them(to where it was stuck) and for almost an hour we worked at it.
Eventually, hands covered in grease, oil, sweat, and a little blood, I reach for my trusty CaraCara.
Even as dirty and greasy as I was, it felt secure and comfortable in my hand.
I buried the tip of it between the chain cover and the engine block, and slowly wiggled it in, and began to pry with it. Laterally, mind you, as in at a 90 degree angle from the alignment of the edge.
I pulled on that puppy and yanked it around and in less than a minute I had that timing-chain-cover removed. Here's a picture for proof, with the knife resting victoriously atop the spoils:
Honestly - this knife is the best ~$40 investment I've ever made. It's still working perfectly like a champ, and it's never been hard at all to sharpen or touch up, and takes a fine edge. Sure it's not made of some super steel alloy, and perhaps some poor chinese man was paid less than an american worker in its assembly, but he was paid, the knife was made, and to me, it's A-Grade.
That's right, I registered on these forums just to tell you all how awesome your knives are.