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Thread: Delica....SCRATCHED BY SALAMI !!

  1. #1
    Spyderco Forum Registered User Pyrite's Avatar
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    Delica....SCRATCHED BY SALAMI !!

    Yeek!
    After years of lavishing love on the BEST Delica model (the peenty pointy one) I decided to begin ...USING... it.

    And I cut a slice off a log of....salami.

    And scratched the blade all up.

    This surprised me a LOT!

    P1030259.JPG
    P1030257.JPG
    P1030258.JPG
    P1030260.JPG

    It's still a good user....but.... dang!!!! Scratched with MEAT?

  2. #2
    Spyderco Forum Registered User Ookami's Avatar
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    Salami isn't just made from meat. I'd guess you hit some coarse, dry pepper, a little bone fragment or something.


    Ookami
    "Heavy is reliable." Boris the Blade

  3. #3
    Spyderco Forum Registered User Pyrite's Avatar
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    nope. it is GYPSY salami. NO peppercorns OR bones.

    And to do that EXTENSIVE an area, it would have to be cutting through a big solid bone.

    Maybe there's some Gypsy sand in it.
    Though I think I'd taste it.

    I did this ONCE before with a Fallkniven that I casually stuck into an aluminum can.

    HIGH polish blades scratch quick.

  4. #4
    Spyderco Forum Registered User wrdwrght's Avatar
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    It occurs to me you must be a Spydie fanatic. If you weren't, you'd be asking what am I eating that could scratch steel.
    Marc

    USUAL CARRY: Air/Techno plus one from Manix/Native/Para/Caly/Stretch series. RECENT ARRIVAL: Cruwear Manix2. ON MY RADAR: CF S110V Native5 (pre-ordered); VG10 Caly 3.5. HOLY GRAILS: Superhawk; Manix (C95 FFG PE); S90V Manix2 (C101 "Mini" or 80mm). DREAMS: Tatanka (the long-awaited Bison!); Sage5.

  5. #5
    Spyderco Forum Registered User
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    If some meat scratched my heat treated steel blade, I wouldn't eat it

  6. #6
    Spyderco Forum Registered User Pyrite's Avatar
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    Quote Originally Posted by MatthewSB View Post
    If some meat scratched my heat treated steel blade, I wouldn't eat it

    HAH! I am TOUGH!!! (which should be obvious being that I use Spydies)
    I now intend to eat MORE of it.

    I will have my innards polished regularly. !!!!!!

  7. #7
    Spyderco Forum Registered User Blerv's Avatar
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    Anything is possible. Once I chipped up a VG10 edge like crazy cutting a french baguette.

    Looks like you need some Flitz polish (and cheese to go with the salami ).
    Blake

    Listing of Blade-Length Laws by State/County (Not My Website)
    http://www.handgunlaw.us/documents/USKnife.pdf

  8. #8
    Spyderco Forum Registered User Pyrite's Avatar
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    What cheese is best for polishing VG-10

  9. #9
    Spyderco Forum Registered User Blerv's Avatar
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    Quote Originally Posted by Pyrite View Post
    What cheese is best for polishing VG-10
    Cheesecloth?
    Blake

    Listing of Blade-Length Laws by State/County (Not My Website)
    http://www.handgunlaw.us/documents/USKnife.pdf

  10. #10
    Spyderco Forum Registered User hunterseeker5's Avatar
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    Things can only be scratched by things which are harder than them basically. So I don't know what is in your salami, but.......

  11. #11
    Spyderco Forum Registered User
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    I was going to ask if it was hard salami but you have addressed that issue.

  12. #12
    Spyderco Forum Registered User gbelleh's Avatar
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    Really hard salami. HRC 60+
    My New Gear Review YouTube Channel

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  13. #13
    Spyderco Forum Registered User dbcad's Avatar
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    Users get scratched Look at the scratches in a positive way You're recording the history of your blade. Some scratches may even stand out over time
    Charlie

    " Everything should be made as simple as possible, but not one bit simpler."

    "Integrity is being good even if no one is watching"

  14. #14
    Spyderco Forum Registered User jabba359's Avatar
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    Sure, the salami scratched the knife. But you should've seen what the knife did to the salami!
    -Kyle


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    Latest arrivals: Des Horn, Dialex Junior, Super Blue Manbug

  15. #15
    Spyderco Forum Registered User StuntZombie's Avatar
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    Or the scratches were already there, and they just got filled with grease, making them show up better.
    Chris

    I have a blog! http://stuntzombies.blogspot.com/

    The sole member of the anti-jimping club.

  16. #16
    Spyderco Forum Registered User bearfacedkiller's Avatar
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    I would find different salami!

  17. #17
    Spyderco Forum Registered User JNewell's Avatar
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    Quote Originally Posted by gbelleh View Post
    Really hard salami. HRC 60+
    That's not salami, that's a sword.

  18. #18
    Spyderco Forum Registered User paladin's Avatar
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    Buy another roll of that Chuck Norris Brand Salami, angle them at 30 degrees...and PRESTO.... You can reprofile your Delica while preparing the makings for a sub sandwich ....PRESENTING the Spyderco SnackMaker!!!
    Have Kiwi, will travel...wire Paladin...Hotel Carlton, San Francisco

  19. #19
    Spyderco Forum Registered User Evil D's Avatar
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    Polish out the blade, then use the salami to strop your edge on. You should be able to strop out chips and burrs with that meat lol. Or just use it as a self defense tool, door stop, chisel, hammer, pry bar, pick axe, etc.

    SHARPEN IT LIKE YOU LOVE IT, USE IT LIKE YOU HATE IT
    ~David

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  20. #20
    Spyderco Forum Registered User SpyderNut's Avatar
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    Will this type of salami sharpen serrated edges too?
    Michael

    Live as if you were to die tomorrow. Learn as if you were to live forever.
    Mahatma Gandhi

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