How Does The Southard Cut?

Razor

Razor

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Dec 8, 1999
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I have had other knives with thick blades that did not cut that good. Has anyone done much cutting with theirs? I sure like everything about it except the thick blade.
 
I can't really say with the factory edge, however with a reprofiled edge to 30 degrees inclusive with a 40 degree micro bevel its outstanding. Behind the edge is actually pretty thin for a production blade. Mine was about .026" behind the edge, for comparison my 20CP Para 2 is .032" behind the edge. It not only slices well but it holds its edge for a long time.
 
It tapers down to be very thin behind the edge, you may be surprised but at the edge, it is comparable to any of the thinner Spydies like the Caly and the Stretch. I haven't done any tests like mindlessly cut cardboard as I dont do that with any knife when I get it but I dont find the thick spine to be a hindrance and the Southard has performed well for my uses so far.

I attempted to take a pic of the edges of my CalySB, Strecth zdp, and Southard but my camera sucks, so no go on that, but yeah, Southard's very thin at the edge. The bladeshape at the edge side with its bellying is quite similar to my beloved Stretch, which I find to prefer for my edc. If it helps you out, I've sliced up phonebook paper with ease hehe. I'm assuming John (JDavis) and perhaps Ankerson will eventually do a rope/carboard test on it also.

Yeah, I compared it to one of my Paras (which isn't the thinnest out there but reputed as a wicked slicer) and the Southard's thinner than it down the edge. Same goes for a Delica4 I had out.
 
For my uses, the Southard blade was too thick. While cutting up an apple, it just tore it apart instead of slicing it. I much prefer FFG for cutting fruit.
 
For my uses (food prep, cardboard, wood) I find the blade on the Southard to be a little too thick. As with Shakyamuni, I find it tends to bind up quite a bit and not slice very well.

Still a nice knife, but I wish it has a slightly narrower blade.
 
I've used mine the last few days on apples, pears, peaches, cucumbers and avocados. I found it preformed quite well, not as well as a full flat or a kitchen knife, but pretty good.
 
it does a decent job with citrus fruits. the para 2 is still superior but that is no knock on the southard.
 
I think aesthetically the blade thickness on spine works, and for shallow "cuts" it works fine, but deep slicing it does bind, but so do so many blades out there. I am in the right tool for the job mindset though, so food prep I use kitchen cutlery, and for a lot of cardboard its a box cutter, and fixies for outdoor use, my folders are there for edc tasks out and about and playing with:)
 
I've always wondered if the thick spine is to add mass for better flipping action.
 
scb77 said:
I've always wondered if the thick spine is to add mass for better flipping action.
Click to expand...

Could be I also thinks the Southard takes small little touches from others. The spine reminds me of an SnG/Umnum cross, the cutting edge a cross of Rock Lobster/Insingo, the general handle outline a Caly and so on. I don't think it was copying any on purpose, but one of my favorite things about the Southard is its look
 
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