Spyderco Kosher challif knife?

[Jim Malone]

Iirc Spyderco made a challif knife around 2000 for kosher butchering of animals.
Has anyone ever seen this blade irl or seen a picture of it?

[JRinFL]

Here is the Wiki page which might help you track down a picture: https://www.spydiewiki.com/index.php?ti ... hing_Knife

I saw a picture once, but have not yet found it again.

[JRinFL]

I found this with a picture: https://spydercosource.com/2010/10/spyd ... knife-k10/

[JRinFL]

And this link to a forum post: viewtopic.php?t=69854

[Jim Malone]

Thank you!

[Stuart Ackerman]

I saw and handled two K10s , one serrated, one PE ( as per the design requirements ).

I have made around 40 over the years, and every now and then someone will ask me to make one again.
I used 2mm 12C27 for most of them, and AEB-L for at least 5.

Over half went to Shochets ( the men who use it,) but two went to a Jewish friend for his wife to use in the kitchen.
Those were from the AEB-L batch, as I could not get 2mm 12C27 at the time.

[Stuart Ackerman]

A bit about Rabbi Yurman...

https://www.tabletmag.com/sections/comm ... knifemaker

I have watched over 100 Youtube videos about Shochets and Chalifs.

You think that we in SF are edge junkies...watch a few and see the absolute focus on getting the RIGHT edge for kosher prep.

BTW...Some will be in Yiddish / Hebrew, but there will be subtitles for most English folk.

[Stuart Ackerman]

Trawled a bit here in SF...

viewtopic.php?t=11863

[Stuart Ackerman]

Here is a video with the Rabbi...

https://youtu.be/QIXVv7ZHlKw&t=3s

FYI...skip to 21.30 for the design aspect of the chalif.

[elduderino04]

A bit about Rabbi Yurman...

https://www.tabletmag.com/sections/comm ... knifemaker

I have watched over 100 Youtube videos about Shochets and Chalifs.

You think that we in SF are edge junkies...watch a few and see the absolute focus on getting the RIGHT edge for kosher prep.

BTW...Some will be in Yiddish / Hebrew, but there will be subtitles for most English folk.

Interesting this is coming up now. I just learned about Rabbi Yurman a couple days ago, when I was sent down a rabbit hole by Larrin at Knife Steel Nerds. I was researching S90V steel, and noticed Larrin casually mention Yurman cutting the necks of 1000 chickens a day. Of course, I had to research who this poultry grim reaper was, which led me to the world of Shochets and that very article about Rabbi Yurman. It's a very interesting aspect of knifemaking I never knew about, where if there's even a nick on the blade dozens of slaughtered animals may no longer kosher. That certainly raises the stakes of knifemaking/steel selection and sharpening.

[Stuart Ackerman]

I used to sharpen to 400 grit on a water stone, and then stop...the new owner would refine the edge to "smooth, but sharp" by going to the finer grits themselves.

For kitchen use by most folk, 400 is about the best for most fibrous meats and veggies.

[cholla_remover]

Extremely cool, thanks for making the thread.

[ZrowsN1s]

I wonder what edge angle, behind the edge, spine thickness, and bess rating those knives are.

[Bemo]

Amazing info. This place is really fantastic.