Orange Paramilitary2 show & tell

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Not a bad idea as long as it doesn't cause a "hang-up" when cutting rope, cord, etc.. I have had that happen on certain grinds and it drives me nuts when kinetic energy is stopped!
 
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Not that I mind but it's funny how my Show & Tell thread turned into a dremel bit discussion!

Keep it long enough and some how it will morph into "If stranded on a island would you rather have a Mantis knife or a copy of Playboy featuring Hillary Clinton?" :D
 
Be a man. Get a CO2 fire extinguisher and hit the blade every couple of seconds. Then you can claim you cryo-treated the blade if you ever sell the knife... :eek: :D :D :D

CrimsonTideShooter said:
Thanks! Hopefully I can find something like that around here. I really, really, want to do that to mine.

I'll keep the RPM as low as possible, and quench the blade every few seconds. Should keep it WELL under the annealing threshold.
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No Dremel, only orange goodness!

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Some sloppy grind work appearing on these orange PM2s, looking over the (insanely priced) offerings on ebay they all seem to have overground edges which do not go to the ricasso.

Unfortunately the PM2 in post no.1 also has these faults and appears to have lost 1/2mm of edge.

I have not noticed these faults on the Bento PM2s.

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Even my custom Bob Dozier knives are not sharpened right up to the ricasso, and I like them that way.

I like it much more than a sharpening choil. Things like small vines, fishing line, etc.., can get hung up in a sharpening choil. Not really a problem though, but I do prefer the Spyderco(and some custom makers) way of doing it.

I don't see why this would bother anyone??? I can see how over grinding can be a problem, but the edge not going exactly to the ricasso isn't a problem at all IMO.
 
Ken44 said:
Even my custom Bob Dozier knives are not sharpened right up to the ricasso, and I like them that way.
I don't see why this would bother anyone??? but the edge not going exactly to the ricasso isn't a problem at all IMO.
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Mine as noted above does not go all the way to the ricasso. Interesting that Bob Dozier does not go to the ricasso as hes pretty good. I probably will leave mine alone and just use it as is. I've been using the heck out of my new PM2 and cant fault anything.

I think what bothers some is that some like gunny's go to the ricasso and some like mine do not. Even if you agree with me that neither way is incorrect it is of course better Quality Control to have a standard (either all the way to the ricasso or leaving a step) and then prep all of the products to the standard than to have variation.

I just love this knife and look forward to getting the green one this summer.

Pursuing sprints from spyderco is fun and using them when they come in is very enjoyable.
 
Ken44 said:
Even my custom Bob Dozier knives are not sharpened right up to the ricasso, and I like them that way.

I like it much more than a sharpening choil. Things like small vines, fishing line, etc.., can get hung up in a sharpening choil. Not really a problem though, but I do prefer the Spyderco(and some custom makers) way of doing it.

I don't see why this would bother anyone??? I can see how over grinding can be a problem, but the edge not going exactly to the ricasso isn't a problem at all IMO.
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It's probably an OCD but I like my edges to be sharp from the tip to the ricasso. I have talked to others (and some custom makers) who do not sharpen to the ricasso, and that is their choice.

I just like mine sharp all the way to the ricasso. I don't complain, I just accept that many knives come this way and realize that I can change them to better match my preference.

Given a choice I'll take a dull portion at the ricasso over a sharpening notch. At least what I am cutting will slide forward onto the sharp portion instead of becoming trapped in a notch.
 
Got mine and I love it. Although it has the worst "appearing" edge grind of all my spydies,,, also not as sharp as my others. It will not shave arm hair with ease like all my other spydies.

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Requested examples sharpened to ricasso like my black PM2 but they were not sharpened to ricasso.

I wish the whole edge was sharpened.

The knife is orange.
 
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Wow, the knife above looks like a 60 grit special! Nothing use and sharpening won't eventually cure. I can see why some are complaining but if you are going to use the knife it just isn't a big deal. Personally I wasn't expecting a $117, US Made knife to be a museum piece.
 
I would suggest that these matters are quite easy to remedy. (Granted, some/many would suggest that the knife should come sharpened closer to the choil than some of these are). However it's easy to repair, there are many service providers on this forum that could do it for you (and provide an edge that bests even the best Spyderco factory edge), or you could contact Spyderco directly (and politely) and they will likely do everything they can to make you happy.

Simply put there are solutions to every problem, and from what I have seen, posting negative info on forums is not a very effective approach toward a solution. No offense, just a few suggestions to anyone who wishes to complain indirectly:)
 
Expectations, both for the manufacturer and the retailer, have really gotten completely out of control. :(
 
Seriously? Is asking for the entirety of the EDGE to be sharpened too much perfection to ask for?

I could nitpick other features but did not because THAT would be unreasonable.
 
jazub said:
Seriously? Is asking for the entirety of the EDGE to be sharpened too much perfection to ask for?

I could nitpick other features but did not because THAT would be unreasonable.
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Not at all, but some folks complain about everything. Even when the knife is free from any usual quirks. Part of owning and using a knife is being able to maintain and sharpen it. It shouldn't matter how sharp a knife is or isn't when the owner might never use it.
 
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