I just received my Endura II I ordered about a week ago. I really thought I was through with folders (except slipjoints) for awhile, but I thought I might pick one of these up for a couple reasons. I want to start doing my own sharpening, and I thought the Endura would be a good blade to work on, considering it is relatively inexpensive. I also like the all SS look of this knife, and thought it would be a great food prep knife for traveling and such. I can see myself dicing veggies with this thing, or cutting steak.
To make a short story long, I had never seen an Endura "live" before, so I had no idea how big it was. Although I know what the specs of this knife are, I was astounded to actually see it for the first time. This sucker is HUGE. For some reason I always thought the Endura was just a little bigger than the Delica, which I have, but it is much, much bigger. It has a thicker blade than my BM 710, a longer blade than my Al Mar S2K, and a wider blade than either one.
The blade itself is shaving sharp, and the overall appearance of "flat," "wide" and "well built" is amazing for a knife that costs only $50. This knife will definitely get rotated with the two much more expensive knives mentioned above.
I really don't think the AUS6 will be much of a problem because I have used that steel with good results with my '97 Delica.
Spyderco makes an impressive product.
Any thoughts on what is the best food-grade oil or other material to use on this knife, since it will no doubt be coming in contact with food?
I also would like to get some engraving done on the handle, like a centipede. Any suggestions as to who could do this?
To make a short story long, I had never seen an Endura "live" before, so I had no idea how big it was. Although I know what the specs of this knife are, I was astounded to actually see it for the first time. This sucker is HUGE. For some reason I always thought the Endura was just a little bigger than the Delica, which I have, but it is much, much bigger. It has a thicker blade than my BM 710, a longer blade than my Al Mar S2K, and a wider blade than either one.
The blade itself is shaving sharp, and the overall appearance of "flat," "wide" and "well built" is amazing for a knife that costs only $50. This knife will definitely get rotated with the two much more expensive knives mentioned above.
I really don't think the AUS6 will be much of a problem because I have used that steel with good results with my '97 Delica.
Spyderco makes an impressive product.
Any thoughts on what is the best food-grade oil or other material to use on this knife, since it will no doubt be coming in contact with food?
I also would like to get some engraving done on the handle, like a centipede. Any suggestions as to who could do this?
