A message for Sal...

Chiro75

Chiro75

Joined
Feb 4, 1999
Messages
5,786
Sal, I tried to email this to you personally, but it bounced off the address I had, so here it is:

I am a proud owner of the Spyderco Santoku, and I use it every day almost exclusively in my kitchen. Awesome knife! I was perusing the website today and couldn't help but buy the Solo titanium at its price of $30 shipped. Too good of a deal to pass up. I can't wait to test them side by side! Anyway, in my research before hitting the "Buy" button, I came across a thread about the Solo knife from last year. In it you mentioned a proto series of kitchen cutlery being designed by Chris Reeve. My question is what is the status of this project? EMail me personally if you'd rather. Also, I cook in the kitchen every day and would LOVE to field test for you guys. I have a background in science (lab and clinical) and am meticulous about detail and paperwork, so I could give MUCHO information! Anyway, I have fun doing reviews, as you'll see if you check out my webpage, so if I can ever evaluate anything for you guys I would love to. That would be my way of giving a little service back to a great company (even though you already have a bunch of my money!)
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Chiro

I picked up a Solo Titan Titanium blade from the SFO back in Sept for $19.95. Similar to the santoku in shape with a blueish blade. I love this knife. It broke my heart when the blade stained, but I understand from a SEAL freind that oxidation on titaninum actually seals the blade from furhter penetration.

The knife is surprisingly light, and dextrous. It does not take as good an edge as steel does (all my other knives are POS, So I use my Titan, my Military and my BM 800HSS in the kitchem mostly). I do alot of cooking (my inlaws are calling me to go out of state to cater a black tie dinner), but to me cooking is largely a manner in getting food into a proper state for consumtion. The titan will cut all vegitables without discoloring them, and on fruits it takes a little longer for oxidation to set in. On Meats the blade tends to drag a little, and it is not my first choice for fine slicing of meats, but it will work. It also doesn't transfer as much oils from food to food.

I am also interested in Sal's answer, if you would be so kind as to email me.

pat
 
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