New Super Blue Caly 3

Is what's shipped all we'll see of the Caly 3 Super Blue? Or will it continue to trickle out like the Paramilitary 2 in S35VN?

Sprints often seem to ship from Spyderco in at least two stages, so it's very possible another round will hit the vendors.
 
I got to play with a super blue caly3 at a local knife store 3 days ago.

It's such a beautiful piece. :)
 
Heads up, BladeHQ has 15 left in stock. I just ordered one. I'm really curious to see how the super blue steel is going to hold up to living right on the ocean.
 
Just ordered one of these today (Super Blue Caly 3). Pretty excited about this steel and knife. They should make a great combination.
 
Just ordered one of these today (Super Blue Caly 3). Pretty excited about this steel and knife. They should make a great combination.

I think you'll like it. It's become one of my favorite EDC.

When it was new:
caly3sb_zps6618ae8b.png


Today:

SuperBlueCaly3Patina_zps5721fd17.png


SuperBlueCaly3Patina2_zps1b71c422.png
 
Did you force the patina or was that normal use? I like it.

Mine should be here Wednesday. If it performs anything like ZDP-189 I'll be happy.
 
Did you force the patina or was that normal use? I like it.

Mine should be here Wednesday. If it performs anything like ZDP-189 I'll be happy.

I really like the SuperBlue. It came really sharp and has kept its edge a long time for my usage (food prep and EDC stuff).

At first I wasn't sure if I wanted a patina so I religiously wiped it down in mineral oil. But I like the looks of it now. It's from normal kitchen use: cutting up apples, oranges, onions, chicken, etc. Sometimes I'd leave it sit in the cuttings a little bit to help it take.

It's hard to see in a picture, but the patterns change depending on the angle you look at. It's like picking out shapes in clouds.
 
I really like the SuperBlue. It came really sharp and has kept its edge a long time for my usage (food prep and EDC stuff).

At first I wasn't sure if I wanted a patina so I religiously wiped it down in mineral oil. But I like the looks of it now. It's from normal kitchen use: cutting up apples, oranges, onions, chicken, etc. Sometimes I'd leave it sit in the cuttings a little bit to help it take.

It's hard to see in a picture, but the patterns change depending on the angle you look at. It's like picking out shapes in clouds.

Very cool. I have always been a fan of traditional knives. Especially the 1095 carbon steel. So part of the appeal of this knife was the modern design with a higher carbon steel blade. Mine should be here tomorrow.
 
I'm still debating if I'll let it patina or not. If I do I'm gonna have to put some nice wood scales on it. It looks good with the G-10, But I think wood would be a nice touch.
 
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