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Thread: Spydiechef!

  1. #21

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    Hi Miso,

    Thank you for the welcome. And your thoughts. It does make sense to use the sharpest tool at hand. I guess when my wife was handling most of our cooking, we did a his and hers thing. She had a couple she strongly preferred. And I had my favorites as well. Of course, her santoku was one of the best in the drawer.

    Thank you again.

  2. #22
    Join Date
    Nov 2014
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    You are welcome.
    One more thing is that I try not going into collecting chef knives! There are so many high-end chef knives in Japan, which are so attractive...... Oh, those hand-forged Gyuto......


    Miso

  3. #23
    Join Date
    Nov 2014
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    Kyoto, Japan
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    I've got a spare blade. The second one has later lock up around 80% without any lock stick. The fit and finish are very consistent. And the blade grind is very even like the first one. I think the Taichung quality really shines on Spydiechef.




    There seemed to be loctite only on the pivot screw. I felt that it was bit stronger than regular blue Loctite but not as strong as red.

    It has been about a few weeks since I got the first blade. More I play with it, more I appreciate the design and execution. The handle slabs have a cutout on the presentation site and a concave on the other side to make the spyder hole more accessible. They align very nicely with the hole when the blade is closed.




    It is a small detail. But this kind of small details really gives the knife grace.



    Miso

  4. #24
    Join Date
    Nov 2014
    Location
    Kyoto, Japan
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    I have used it with teflon washers for about a week and do so without oil. I did not really remove oil with alcohol or anything, but just wiped down everything inside.
    Nevertheless, the knife is very smooth without oil. The detent ball makes a little bit of noise, but it doesn't affect the operation.
    I opened it up this morning and found no damage or deformation on the washers.
    I really like it with teflon washers so far.
    Just FYI.


    Miso

  5. #25
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    Nov 2014
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    Some more comparison pics.







    Miso

  6. #26
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    do you feel the lockstick works out or is it ever present?

  7. #27
    Join Date
    Nov 2014
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    Kyoto, Japan
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    I have two Spydiechefs. The lock stick was present on one, but none on the other. It subsided with a repetitive application of Sharpie and went away after a couple of weeks.
    It is a bit difficult to apply Sharpie to the blade tang when closed. It can be done at a position where the blade is just about to engage with the lock bar. FYI.

    Miso

  8. #28
    Thanks for continuing to maintain this review, I can't help but be drawn to the SpydieChef even though I certainly don't need it. There's just something about it. I hope you continue to enjoy both of yours, Miso!

  9. #29
    Join Date
    Nov 2014
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    Thank you, SurfisLove, for the compliment.
    I guess it is not really necessity but craving which makes us to collect knives.


    Miso

  10. #30
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    that sums up everything !

  11. #31
    Join Date
    Nov 2014
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    Kyoto, Japan
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    I scratched up one of my blades, so decided to remove them. I sanded the blade from #180 up to #1,000 and then went back to #600 to give a satin finish.
    The marks are gone, but the blade looks good.




    Miso

  12. #32
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    Apr 2014
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    Canada
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    That's a great looking finish! Haven't snagged one yet but I'm definitely still intrigued.

  13. #33
    Join Date
    Nov 2014
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    Thanks!

    Miso

  14. #34
    Join Date
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    The original post was a really detailed and thoughtful review. I just don't get how a knife with such a pronounced belly can be called a Whatncliffe?
    Anthony Q. Cheeseboro

  15. #35
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    Nov 2014
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    I guess I don't have a good understanding of blade shapes.......


    Miso

  16. #36
    Join Date
    Nov 2014
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    My modified Spydiechef with a ShepardCC scale.





    Miso

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