experience on XHP and spyderco Techno

[Dao.Hung_105]

After reading a good amount of reviews on BF, I just ordered a Spyderco techno. But I'm curious about the performance of the knife. I know that it's 4,5mm blade stock, but some say that it's very thin behind the edge. Can someone tell me how thin it is? How well it cuts in comparison with the Millie? Millie is my favorite EDC btw. And I've heard that XHP is like a stainless version of D2. But most of the information that I've read showed that D2's got a similar performance as S30V. Does it technically make CTS-XHP a version of S30V? Or is it better in some way? Thanks for any input.

 

[bpeezer]

No experience with the Techno, but I have the XHP Domino. I find the blade likes a high polished edge much more than D2, and I feel that it polishes easier than S30V as well. I haven't experimented with it with a coarse edge, but it performs really well with a polished one.

 

[Cereal_killer]

I only have very limited experience with XHP- I was sent a domino to use for a couple weeks, never reprofiled but I did touch it up once and stropped it a few times, I will agree with Ben that the steel really likes a highly refined edge, takes that edge easier than S30V and holds it much better. I wouldn't compare it to S30V at all, as far as toughness D2 is very similar and (from what I understand) its stainless properties are on par with 440c. Again my experience is limited (tho I've beat the living hell out of D2 and its ability to resist chipping is very high for its >60RC) but it seems to be a great working steel.

As far as your question on D2~S30V I don't think that's right, IMO D2 is better in every aspect (other than stain resistance) than S30V, toughness and edge retention is much better in D2 and it's just as easy to sharpen. Also D2 will hold its just sharpened/shaving edge longer before turning into a "working" edge, S30V will almost instantly become a "working edge".
YMMV.

Edit: it's going to be hard to really compare the XHP on the techno to S30V because of the stock thickness used on the techno. To really learn about the steel's properties it'll be better to compare the domino or chaparral because the edge geometry is more "typical".

 

[Dao.Hung_105]

thanks you guys. I apologize for not checking out the topic earlier, the internet was out due to the storm, can't wait to get the Techno and to try out XHP. I have no problem with S30V at all, and I really like it, especially from Spyderco. We'll see if I like XHP as much as I like D2, S30V...too bad I can't find another design with XHP in the Spyderco line up right now. The Domino's got too little blade to the handle. The Hungarian is way too big and the Chapparal is a lil small to my taste

 

[Fanglekai]

thanks you guys. I apologize for not checking out the topic earlier, the internet was out due to the storm, can't wait to get the Techno and to try out XHP. I have no problem with S30V at all, and I really like it, especially from Spyderco. We'll see if I like XHP as much as I like D2, S30V...too bad I can't find another design with XHP in the Spyderco line up right now. The Domino's got too little blade to the handle. The Hungarian is way too big and the Chapparal is a lil small to my taste

The Domino's handle is comfortable and the blade is plenty long for EDC.

 

[Cereal_killer]

The Domino's handle is comfortable and the blade is plenty long for EDC.

When you consider the cutting edge vs the handle (including the choil) the blade:handle ratio gets much worse. It's got a large enough handle without the choil that had they extended the cutting edge all the way to the handle the ratio would of been much better. Because it sacrifices cutting edge for a unneeded choil I agree with the OP; the handle is to large.

 

[Fanglekai]

When you consider the cutting edge vs the handle (including the choil) the blade:handle ratio gets much worse. It's got a large enough handle without the choil that had they extended the cutting edge all the way to the handle the ratio would of been much better. Because it sacrifices cutting edge for a unneeded choil I agree with the OP; the handle is to large.

The way the blade and handle are shaped you'd get maybe 1/8" inch more edge without the finger choil. I find the finger choil in this particular design very comfortable. Having the finger choil gives an extra grip position for more leverage and control.

There's more to a design than the blade to handle ratio. Even if it were 1/2" more, would that be necessary? Is 1/2" extra blade really going to make a huge difference for an EDC task? No, it won't. That being said, there are plenty of knives with long blades, short handles, and everything in between. If someone really needs a longer blade it's easy to find knives with that feature. I'm perfectly content with a blade ~3". If you need a 3.125" blade over a 3" one, then that's definitely a feature to look for instead of saying a design is flawed because it doesn't offer maximum edge length for the handle. You'll never get that feature on a knife with a finger choil. It's not a design flaw. It's the design.

 

[Cereal_killer]

The way the blade and handle are shaped you'd get maybe 1/8" inch more edge without the finger choil. I find the finger choil in this particular design very comfortable. Having the finger choil gives an extra grip position for more leverage and control.

There's more to a design than the blade to handle ratio. Even if it were 1/2" more, would that be necessary? Is 1/2" extra blade really going to make a huge difference for an EDC task? No, it won't. That being said, there are plenty of knives with long blades, short handles, and everything in between. If someone really needs a longer blade it's easy to find knives with that feature. I'm perfectly content with a blade ~3". If you need a 3.125" blade over a 3" one, then that's definitely a feature to look for instead of saying a design is flawed because it doesn't offer maximum edge length for the handle. You'll never get that feature on a knife with a finger choil. It's not a design flaw. It's the design.

To each their own, I don't like it, you obviously do. Are you wrong? No. But nor am I.

Also note; I never said you were wrong, I said "I agree with the OP", you on the other hand told me I'm wrong....

 

[chiral.grolim]

The way the blade and handle are shaped you'd get maybe 1/8" inch more edge without the finger choil. I find the finger choil in this particular design very comfortable. Having the finger choil gives an extra grip position for more leverage and control.

...You'll never get that feature on a knife with a finger choil. It's not a design flaw. It's the design.

I've harped on this in other threads, but I'll do it again here: The feature of the Domino you are discussing is NOT the "choil", it is the ricasso:

 

[Fanglekai]

I've harped on this in other threads, but I'll do it again here: The feature of the Domino you are discussing is NOT the "choil", it is the ricasso:

View attachment 418749

I read that thread but I don't care. Everyone says finger choil so that's the term I'll use.

 

[Fanglekai]

To each their own, I don't like it, you obviously do. Are you wrong? No. But nor am I.

Also note; I never said you were wrong, I said "I agree with the OP", you on the other hand told me I'm wrong....

It's all a matter of preference. I find a lot of people going on about blade to handle ratio as if it were the supreme and only feature of a knife. I carry knives with 2” blades and they are fine for EDC. My point I guess if I have one is that some people like a finger choil even though it has the effect of decreasing available edge length. Some people want as much blade as possible for whatever reason. There are plenty of knives with either feature. Neither is a flaw or necessarily better. I didn't say you were wrong here. I was offering my own experience of the Domino.

As Sal says, all good just different.

 

[A Justice]

I've harped on this in other threads, but I'll do it again here: The feature of the Domino you are discussing is NOT the "choil", it is the ricasso:

View attachment 418749

I think you're incorrect. The thing you have highlighted as the "choil" is a spanish notch (used to allow sharpening all the way to the bottom edge of the blade).

 

[Stays Sharp]

I've harped on this in other threads, but I'll do it again here: The feature of the Domino you are discussing is NOT the "choil", it is the ricasso:

View attachment 418749

I notice you correct it at every chance but Your one man crusade on this will fail. Choilchoilchoilchoilchoil. The meaning of words change, get over it.

 

[Stays Sharp]

I think you're incorrect. The thing you have highlighted as the "choil" is a spanish notch (used to allow sharpening all the way to the bottom edge of the blade).

It doesn't matter he'll debate you on it. Just make sure you call the finger choil a choil like everyone else does.

 

[bpeezer]

I think you're incorrect. The thing you have highlighted as the "choil" is a spanish notch (used to allow sharpening all the way to the bottom edge of the blade).

I think you're both wrong...the thing you have highlighted is still the edge, the Domino clearly doesn't have any "notch" or "choil" to aid in sharpening

 

[Fanglekai]

I think you're both wrong...the thing you have highlighted is still the edge, the Domino clearly doesn't have any "notch" or "choil" to aid in sharpening

Lol nice one

 

[Sonnydaze]

some say that it's very thin behind the edge. Can someone tell me how thin it is?

At the tip, the Techno blade width is 0.030"...and as you travel away from the tip, it thins down to 0.022".
You should like it a lot.
Consult Ankerson Tables for ranking in cutting rope...at this site..
http://www.bladeforums.com/forums/s...based-on-Edge-Retention-cutting-5-8-quot-rope
Sonny

 

[chiral.grolim]

I think you're both wrong...the thing you have highlighted is still the edge, the Domino clearly doesn't have any "notch" or "choil" to aid in sharpening

That's the funny thing, it was what i thought as well and is the common understanding when describing a knife as "choil-less". However, the definition of "choil" (i.e. in dictionaries currently AND historically) is:

the end of a knife's cutting edge that is nearer to the handle

The choil is at the intersection of cutting edge and plunge-line, it is the end of the edge opposite the "tip". EVERY blade that terminates in a handle has a choil.

The "Spanish notch" describes placing a sharpening notch at the choil and became so commonplace that it became somewhat synonymous with "choil" because of its placement. "Finger choil" came to describe a larger notch able to accommodate a finger. But Spyderco's modern use of the term actually describes a curvature in the ricasso (as described both currently AND historically by the majority of blade makers and witnessed in most any dictionary of good repute).

I have no problem with folks describing knives lacking a notch as "choil-less" because I know that they really mean notch-less and the placement (which is the defining part of the word "choil") is the same. But the majority of Spyderco knives lack this notch, but they also tend to feature an enlarged ricasso that protrudes beyond the cutting edge to form a secondary integral guard, two features which have been WIDELY complained about on knives from other makers as well because of how much cutting edge is lost, etc. The fact that so many Spyderco fans (including the company owner himself) are ignorant of knife anatomy is certainly concerning, but it is also confusing for everyone else especially when you regard a choil notch as an improvement but dislike a large ricasso.

So for the sake of clarity, can't we all use the proper terminology regarding knives instead of making up our own terms and definitions as we go? It has gotten SO bad that I've been hearing folks refer to ANY groove ANYwhere on a knife, including the base of the handle, as a "choil". "Choil" does not mean "notch" nor "groove", it means "base of the cutting edge", hence my placement of the circle where no notch is located.

 

[bpeezer]

^^^That is the first definition if you Google "Choil definition". Others include, but are not limited to:

choil (plural choils)
An unsharpened section of a knife blade in front of the guard on the blade
The indentation of a pocket-knife blade where it joins the tang

Choil - The choil is the unsharpened part of the blade. It is left at full thickness like the blade spine and is found where the blade becomes part of the handle. Sometimes the choil will be shaped (An indentation) to accept the index finger. It also allows the full edge of the blade to be sharpened.

n. In cutlery, the indentation in the blade of a knife where it joins the tang.
To make a choil in (the blade of a knife).

So as you can see, even your precious dictionaries disagree on the definition of the term. Hope this helps.

 

[DedRok]

blah blah blah choils aren't choils yo!!

That chiral.grolim guy has been going on a choil crusade trying to raise awareness on the forums of what a choil is...... he is technically right but hes just being a snob for trying to correct everyone. The meanings of words change over time and he doesn't understand the concept of Semantic change.

Words like Awful originally meant “inspiring wonder” and was a short version of “full of awe”. But now the word has purely negative meaning.

Gay used to mean happy, and later in it became "bright and showy" and since the 30's has mainly been used to described homosexuals.

Some people call wheels on a car as "rims", but technically thats not right at all according to chiral.... he should be correcting everyone who calls them rims even though we know exactly what they mean.

Believe it or not chiral.grolim, but words can change COMPLETELY throughout time, multiple times.

Your crusade of awareness is nothing but useless banter.