fixed blade or Kitchen sprints

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ZMW
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fixed blade or Kitchen sprints

Postby ZMW » Thu Aug 09, 2018 11:35 am

Exclusives are up to the dealers to ask for them, correct? What about Sprints, is that Spyderco saying - lets throw some new steel and colors in there for the customers?

It seems like everyone here has crazy love for non stainless steels due to toughness, good to great edge retention, and ease of sharpening. For most people, a folder does not need crazy toughness. I know there are plenty of people here that need a tough folder and use it well. But, most people are probably fine with less toughness in a folder. But, a fixed blade should be tough, and many people like Kitchen knives in non stainless for those previous attributes

Steels like 52100 and Super Blue get so much love around here, why doesn't spyderco consider a sprint run for a fixed or kitchen blade with one of those two steels, or maybe another one that I am missing? My guess, it comes down to demand and the sales may not be there.

I personally do not need any more fixed blades. But, a new kitchen knife would be fun. A 5-7 inch fillet/boning knife in Super Blue would be great (clad or unclad?) and of course a chef, santoku, or a long carving knife would be fun as well.

Any thoughts?

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Extra330SC
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Re: fixed blade or Kitchen sprints

Postby Extra330SC » Thu Aug 09, 2018 11:53 am

ZMW wrote:
Thu Aug 09, 2018 11:35 am
Exclusives are up to the dealers to ask for them, correct? What about Sprints, is that Spyderco saying - lets throw some new steel and colors in there for the customers?

It seems like everyone here has crazy love for non stainless steels due to toughness, good to great edge retention, and ease of sharpening. For most people, a folder does not need crazy toughness. I know there are plenty of people here that need a tough folder and use it well. But, most people are probably fine with less toughness in a folder. But, a fixed blade should be tough, and many people like Kitchen knives in non stainless for those previous attributes

Steels like 52100 and Super Blue get so much love around here, why doesn't spyderco consider a sprint run for a fixed or kitchen blade with one of those two steels, or maybe another one that I am missing? My guess, it comes down to demand and the sales may not be there.

I personally do not need any more fixed blades. But, a new kitchen knife would be fun. A 5-7 inch fillet/boning knife in Super Blue would be great (clad or unclad?) and of course a chef, santoku, or a long carving knife would be fun as well.

Any thoughts?
Been looking at spydercos kitchen knives in VG10 a while now. Would love to see a 7 or 8 inch chefs knife in BD1N from Spyderco!

James

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knivesandbooks
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Re: fixed blade or Kitchen sprints

Postby knivesandbooks » Thu Aug 09, 2018 7:57 pm

I would love a good kitchen knife pair from spyderco of a 3-4 in paring knife and a 6-7 in chef's knife. (I'd be fine with the vg10 of the current chef's knife though). 52100 would be cool and so would laminated hap40.
Most used lately: SE Jazz Delica, Police 4, Chaparral Titanium, Slsyz Bowie

Sumdumguy
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Re: fixed blade or Kitchen sprints

Postby Sumdumguy » Thu Aug 09, 2018 8:13 pm

I just want a full LC200N kitchen knife set w/ butcherblock. I'd buy atleast 2 sets, maybe more depending on who in my family is worthy.

I'd definitely buy one for my father aswell.

zhyla
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Re: fixed blade or Kitchen sprints

Postby zhyla » Thu Aug 09, 2018 9:08 pm

Sumdumguy wrote:
Thu Aug 09, 2018 8:13 pm
I just want a full LC200N kitchen knife set w/ butcherblock. I'd buy atleast 2 sets, maybe more depending on who in my family is worthy.

I'd definitely buy one for my father aswell.
LC200N is a big deal for harsh environments, but it performs on par with VG-10 from what I’ve read. Why would you want LC200N when you don’t really need the extra rust protection. I have never had any trouble with my stainless kitchen knives rusting. I don’t even have much trouble keeping my 1095 kitchen knives in working order.

TomAiello
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Re: fixed blade or Kitchen sprints

Postby TomAiello » Thu Aug 09, 2018 9:13 pm

Sprig in K390. :)

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npad69
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Re: fixed blade or Kitchen sprints

Postby npad69 » Thu Aug 09, 2018 10:30 pm

i have read somewhere about sal talking about lc200n to be offered in the kitchen line in the future and i totally agree that sprints should also be offered to kitchen knives particularly the santoku and the chef's. i'm thinking of cruwear, s110v or even the japanese hap40 and zdp

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knivesandbooks
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Re: fixed blade or Kitchen sprints

Postby knivesandbooks » Thu Aug 09, 2018 10:33 pm

npad69 wrote:
Thu Aug 09, 2018 10:30 pm
i have read somewhere about sal talking about lc200n to be offered in the kitchen line in the future and i totally agree that sprints should also be offered to kitchen knives particularly the santoku and the chef's. i'm thinking of cruwear, s110v or even the japanese hap40 and zdp
Ooo s110v or zdp for purely a slicer, cruwear or hap40 for a 3-4 paring knife, and vtoku2 or 52100 for a boning or chopper. I'm sure a lot of those already exist, but they don't have a spyder on them (not a kitchen knife affi).
Most used lately: SE Jazz Delica, Police 4, Chaparral Titanium, Slsyz Bowie

Sumdumguy
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Re: fixed blade or Kitchen sprints

Postby Sumdumguy » Fri Aug 10, 2018 4:40 am

zhyla wrote:
Thu Aug 09, 2018 9:08 pm
Sumdumguy wrote:
Thu Aug 09, 2018 8:13 pm
I just want a full LC200N kitchen knife set w/ butcherblock. I'd buy atleast 2 sets, maybe more depending on who in my family is worthy.

I'd definitely buy one for my father aswell.
LC200N is a big deal for harsh environments, but it performs on par with VG-10 from what I’ve read. Why would you want LC200N when you don’t really need the extra rust protection. I have never had any trouble with my stainless kitchen knives rusting. I don’t even have much trouble keeping my 1095 kitchen knives in working order.
1. Because one set will be on a sailboat and I think the Atlantic ocean qualifies as a harsh environment.

2. It's been a great performing, easy sharpening steel. I use my Caribbean in the kitchen more than my current kitchen knives.

3. Sal has stated they have ordered a large quantinty of LC200N.
I'm sure he wants to turn that product into profit and I'm willing to help ;)

In the end it's up to the boss man, but they don't know what you want if you don't tell them.

Edit: No Hole Please! I love Spyderco, but holes do not belong on kitchen knives. Thank you :)

ThePeacent
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Re: fixed blade or Kitchen sprints

Postby ThePeacent » Fri Aug 10, 2018 5:51 am

LC200N kitchen knives from Spyderco :rolleyes:
'nuff said!

ZMW
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Re: fixed blade or Kitchen sprints

Postby ZMW » Fri Aug 10, 2018 10:29 am

TomAiello wrote:
Thu Aug 09, 2018 9:13 pm
Sprig in K390. :)
That sounds awesome! I am sure there are some really cool combos we could come up with. Is there enough demand? Maybe not, but we can dream. I finally sharpened a small chip in PMA 11 mule when I was trimming a brisket and hit the ceramic plate (I know, bad idea, lesson learned). But that makes me want to try K390 in a larger knife then my LW Urban. Police is out, but I just bought a Military so something like a small/med fixed blade would be really cool

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supracor
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Re: fixed blade or Kitchen sprints

Postby supracor » Fri Aug 10, 2018 12:59 pm

A Respect in 5160.
It would certainly make more sense than a 0.3 inches CPM154 bar.
Love me like a reptile!

rodloos
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Re: fixed blade or Kitchen sprints

Postby rodloos » Fri Aug 10, 2018 3:58 pm

I think Sal recently stated in another thread that more kitchen knives are under development.

For myself, I appreciate the ease of sharpening something like Super Blue, but I would probably not buy a non-stainless kitchen knife; I tend to maybe do a quick rinse of knives, then set them on the counter while finishing up some other aspect of food prep, and would likely have an issue with rust.
Which Knife, A or B? get Both! (and C, D and E) :)

Woodpuppy
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Re: fixed blade or Kitchen sprints

Postby Woodpuppy » Fri Aug 10, 2018 7:47 pm

My favorite kitchen knife is a 5” santoku, but I want the handle bigger like it’s big brother. I have thought of trimming the big knife down...
:spyder: AUS8, M4, H1, VG10, 52100, HAP40, REX45, N690Co, CTS-BD1, CRU-WEAR :spyder:

ThePeacent
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Re: fixed blade or Kitchen sprints

Postby ThePeacent » Sat Aug 11, 2018 9:30 am

rodloos wrote:
Fri Aug 10, 2018 3:58 pm
I think Sal recently stated in another thread that more kitchen knives are under development.

"We've got a few interesting kitchen knives in-the-works.

sal"

;)

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ChrisinHove
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Re: fixed blade or Kitchen sprints

Postby ChrisinHove » Sat Aug 11, 2018 1:54 pm

zhyla wrote:
Thu Aug 09, 2018 9:08 pm
Sumdumguy wrote:
Thu Aug 09, 2018 8:13 pm
I just want a full LC200N kitchen knife set w/ butcherblock. I'd buy atleast 2 sets, maybe more depending on who in my family is worthy.

I'd definitely buy one for my father aswell.
LC200N is a big deal for harsh environments, but it performs on par with VG-10 from what I’ve read. Why would you want LC200N when you don’t really need the extra rust protection. I have never had any trouble with my stainless kitchen knives rusting. I don’t even have much trouble keeping my 1095 kitchen knives in working order.
I’ve found vg10 stains a little readily in kitchen use.

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Crux
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Re: fixed blade or Kitchen sprints

Postby Crux » Sun Aug 12, 2018 2:23 am

I'm just waiting for the Para 3 Laser Beam Knife. In CF no doubt.
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JD Spydo
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Re: fixed blade or Kitchen sprints

Postby JD Spydo » Sun Aug 12, 2018 7:03 am

I don't at all mean to derail this interesting thread but I do think this is related. For instance my two "user" TEMPERANCE 1 models that were mainly marketed as "outdoor" type fixed blades I've found to be excellent kitchen/culinary type blades as well. I don't think that a good fixed blade just has to have just one label of "kitchen knife" on it to be good in the kitchen or for food prep jobs or that it can't be used as an outdoor knife in general.

Consider the attributes of the TEMP 1>> first of all it was available in PE & SE both ( and I have use use both variants). Also it's a full flat grind which has been proven to be optimal for serrated blades as well as being great in plain edged blades too. Not to mention that it has VG-10 which has proven to be a great kitchen knife steel as well as a good blade steel for all types of blades.

I'm also viewing the newer drop point JUMPMASTER as being available for both types of use after reviewing it recently. And I wouldn't hesitate for a nanosecond to use the SOUTHFORK for those types of jobs either. OK I think you all get the point. Because with those models you truly have the best of both worlds IMO.


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