Death Chat!!

Ok, as we get closer we'll hash out the details.

Man, I am really, REALLY, wanting a ZT0560. I've always loved Hinderer's stuff, and the 0560 is really close to the XMs I've always lusted after.

Too many awesome knives, too little money....
 
Yeah, I had a 0200, and while I loved the design and shape, that thing was waaayyy too big/heavy/bulky for pocket carry. It was a beast. The 0560 looks a bit thinner and more streamlined. And at that price, it's definitely conceivable.

I had no idea they made a poor man's version, haha.
 
Ok, as we get closer we'll hash out the details.

Man, I am really, REALLY, wanting a ZT0560. I've always loved Hinderer's stuff, and the 0560 is really close to the XMs I've always lusted after.

Too many awesome knives, too little money....

Feel the same way, I was looking forward to that release since they announced it. There's a spyderco collaboration (forget the name) that's looking pretty awesome too!
 
Spyderco Hinderer?!? I might even be more excited for that; I've always preferred the spyiehole over the thumbstud. I've got to go look up this collab now...
 
Whoops, sorry for the misunderstanding. It's a Spyderco collaboration, but not with Hinderer. I'll try and dig up the pic...
 
I dont understand why Spyderco would have to team up with ZT.


Time to go shooting.

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Yeah, they're on different ends of the spectrum. But that's the reason it'd be interesting to see what kinda knife results from that collaboration.
 
Cooked up a storm tonight with my trusty BT6 Variant.

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Cut up some chicken breast for the Green Curry Chicken
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Prepped the basil, mint, bok choy, and diced garlic for the Thai Drunken Noodles
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Thai Drunken Noodles
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Green Curry Chicken
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Ma Po Tofu with Silken Tofu and Ground Beef
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Was planning on making some Tom Yum Soup as well but got lazy.
 
hahahaha.....yeah I know it is hard to believe. I have learned how to cook out of necessity.

The BT6 Variant with the thinner AEB-L blade worked great. It is basically a more aggressive looking knife that is made out of the same stock as the standard santokus. Keep in mind that I am not a professional chef with a bunch of food prep skills. I would prefer a Nakiri for most of my food prep. I see a Ultrathin Nakiri in the near future ;)
 
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