Caly 3.5 Super Blue.. at last..

13aphomet

13aphomet

Gold Member
Joined
Feb 7, 2012
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902
So I've been on the hunt for one of these for awhile. I couldn't find one anywhere. I actually passed up a great deal on one and had been kicking myself since. So I made it my mission in life to have one.. and, well, mission accomplished! :)

I'm so excited to see how this Super Blue steel behaves. If what everyone says is true, it will hold a decent edge and and take that edge readily. It feels really good in hand and is easy to understand why the Caly is such a hit. I also plan to let a patina form naturally cause the ones I've seen look absolutely sick! Also, I think it would be way too much work to keep it new looking.. hah

Anyway, here's some pics.. and lemme know how you guys patina'd up yours. I was just planning on cutting up the fruit I eat with it..

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Glad to see you found one! The fruit is a good idea. And the patina it takes looks oily, it is sick. Super Blue takes a super keen edge. The one I had would tree top hair with very minimal sharpening effort. Enjoy!
 
Steel130 said:
Glad to see you found one! The fruit is a good idea. And the patina it takes looks oily, it is sick. Super Blue takes a super keen edge. The one I had would tree top hair with very minimal sharpening effort. Enjoy!
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Thanks brother!.. I mean it, Thanks.
Seems like a great EDC. I see it as kinda a gentlemans knife, but one that can look all dirty and worn not shiny and perfect.

I just don't wanna go too far with the patina. Should I cut up an apple, then wipe it off.. Or not wipe it off.. Should I stay away from oranges and lemons?.. Any help guys?
 
For patinas, I find it's best to peel and slice your fruit, and watch the blade and control the patina. It can happen before your eyes. If you stick it and forget it, you may have to scrub off some excess rust/carbon that may not be deemed purty. Enjoy!!!
 
I found that Super Blue will patina quicker than M4 or Cruwear (which hasn't even blushed in months of use as a kitchen knife). Mine was looking great for a while until I let it drip-dry accidently with my dishes, and water drops made it kind of nasty. Before that I would always wash and dry it immediately after use -- a bit OCD-like :yawn: 'Super Polishing Paste' brought me back to square one basically.
 
Very nifty. There's just something kinda special about a modern folder sporting an earthy, natural Patina.
 
I got a good patina just by cutting the fruit that I eat. Apples work better than citrus, so a few apples and you will be on your way to a good patina.
 
I am a cook. I use mostly high carbon kitchen knives (mostly Japanese). I always let a patina set in naturally. It usually takes just one or two days of using the knife at work for a decent patina to build up (2-3hrs of cutting). I always worry about the first day and really make sure I keep the blade wiped down and dry when not in use.

In my experience meats tend to create colorful patinas (blue, yellow and sometimes purple). Cured ham works very well and usually creates excellent blues. For my at home only knives, I usually buy a 5 pound package of split chicken breasts and de-bone the whole package as a good starting point for setting a patina.

Food with high acidity can actually remove colorful patina and leave a grayish patina (citrus, onions, garlic).

steels that I have used: white #2 (personal favorite), blue #2, super blue, 52100, 1065 (or something similar in vintage forgecraft) and sk4.

BTW- I am jealous of your new acquisition! I hope spyderco comes out with more super blue knives.

Cheers,
rj
 
alterview said:
I am a cook. I use mostly high carbon kitchen knives (mostly Japanese). I always let a patina set in naturally. It usually takes just one or two days of using the knife at work for a decent patina to build up (2-3hrs of cutting). I always worry about the first day and really make sure I keep the blade wiped down and dry when not in use.

In my experience meats tend to create colorful patinas (blue, yellow and sometimes purple). Cured ham works very well and usually creates excellent blues. For my at home only knives, I usually buy a 5 pound package of split chicken breasts and de-bone the whole package as a good starting point for setting a patina.

Food with high acidity can actually remove colorful patina and leave a grayish patina (citrus, onions, garlic).

steels that I have used: white #2 (personal favorite), blue #2, super blue, 52100, 1065 (or something similar in vintage forgecraft) and sk4.

BTW- I am jealous of your new acquisition! I hope spyderco comes out with more super blue knives.

Cheers,
rj
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Nice post. I was curious how to get different colors. Also I know Sal confirmed they are doing either a Super Blue Endura 4 or Stretch. Not sure on which.
 
Steel130 said:
Nice post. I was curious how to get different colors. Also I know Sal confirmed they are doing either a Super Blue Endura 4 or Stretch. Not sure on which.
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Nice to know! I think I would be happy with either the Stretch or an Endura 4.
 
How much were these SB Calys when they first came out? I'm pretty sure I just got a steal on one, but I'm curious.

Also, I appreciate the patina advice posts... Gunna try some potatoes I think.
 
Good catch, I miss mine. Cut all manners of fruit and potatoes and ended up getting
a dark patina with lime. A sweet blade.
 
13Aphomet,

Congratulations finding your Caly! They are a great knife and I know you'll really enjoy yours.

I'd like to see your patina when you start it...I'm too obsessive to let one form.
 
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