I just like the thin blade profile of a well designed slipjoint (not just the edge but the entire blade) for the things I cut, thin blade profiles are more efficient at doing the job and it takes less effort for me.
Can't argue with reality. That's one of the reasons that Queen stockman of mine does find its way into my pocket. It's also too pretty to never carry
For most things though I find the cutting difference fairly negligable, but thinner always slices better.
Vivi, the Spyderco I have is a Delica and I find that the leaf like blade(part serrated admittedly)is not as good at slitting,opening or food prep as most of my slip joints or small lockbacks. Spyderco is a fine and innovative firm, no argument about that, but I find other knives more useful.
I've come to like the leaf shaped blade quite a bit for general work, food prep included. The long blade and decent amount of belly on my Manix has served me well in the kitchen and in the woods when food needs cutting. It's become one of my favorite edge profiles for that specific use. It feels almost like a pocket-sized chefs knife. For cutting up apples, slicing bread and other things along those lines its served me well enough. I have used both an Opinel #10 and a SAK Nylon Solo as dedicated food knives before, both excelling themselves.
And this is where we disagree. (Or, to put it less politely, what the heck do you cut on a day-in and day-out basis!?) At any rate, I WILL grant you that what is defined as "general use" in my life is very likely going do be defined differently in
your life. Which is where the phrase "different strokes for different folks" comes in.
BTW, as to your point about steels ..... I have never had a problem with or complaint about the carbon steel on my Schrade and Case pocketknives nor the stainless on my SAKs. No problem with rust (if I'm going to be in a wet environment, naturally I'd opt for stainless over 1095) and staining doesn't bother me, and no problem AT ALL with their edge-holding ability. Again, this is in my real-world experience. Now, if some manufacturer decides to produce a reasonably priced stockman or other traditional style slipjoint with high-end steel and the tried-and-true blade shape and edges bevels etc. that have worked so well for so many years for me, I just might be first in line to try one. And - as you mentioned - based on the success of the Queen D2 line, I don't think I'm alone in this.
Well, my EDC has its typical everyday use, then theres the odd things life throws at it, which seem to happen pretty often. Typical for me would be cutting up food of different sorts, opening packages, breaking down boxes, opening shipments of product at work, building fires and shelters in the woods etc. Sometimes though, I'll need to cut through really thick plastic or other tough materials where a secure grip and lock are appreciated. I find the one-handed opening feature to my preference as well. Something along the lines of an Endura just works the best for me if I'm only going to carry one knife. Also, mall-ninjaish it may seem, I like to have some sort of defense beyond my own two fists. I plan to eventually get a carry permit for a small pistol, but there are way too many places in Ohio that don't allow guns for that to ever be my dedicated defense tool. I'd prefer none of my knives ever see the blood of anything but an animal killed for food, but history (And the present) have shown us time and time again that unfortunately not everyone can be trusted. Staying alive is kind of a big thing to me, so I try to be aware of my surroundings and avoid threats that I can, whether its a car, a dog or a shady looking person. Thankfully, most people are prepared to treat you with respect and decency if you can do the same for them, which is always best. Words have been the only "defense" I've used for 6 or 7 years now excluding animals; hopefully that number continues to grow as I do.
I carried SAKs exclusively for most of my life and while their steel always worked for me, I just find Spydercos CPMD2 or S30V works
better for me, just like Queens D2 works better for me. The SAKs can take a thin edge and get very sharp, but they burr very easily when sharpening and dull readily on abrasive media like cardboard. The thin blade will do an admirable job of cutting even when its dulled though. I've had SAKs where I've thinned the edge out too much, and metal was weakening at the edge to where it would shear off during sharpening and roll excessively in use. Never had that issue with one of the "tech" steels in my Spydercos. Not trying to bad mouth the old steels, I just found something that I feel is an upgrade that fits my preferences.
I'm glad people here can respectfully disagree. It feels more peaceful and friendly here than some of the other forums. If I come off a little strong with my opinions, I apologize, I'm just trying to keep this a good discussion about blade steels etc. myself.
Today I plan to carry my Manix and my Queen stockman. I'll use this same setup for the next few days and see if any uses pop up where I feel I *need* to use the Spyderco rather than pick it for the convenience of it. I'll report back with what happens. I don't expect to find a whole lot though, because the Manix is sort of a just in case tool (But still the knife I pick if I only carry one that day for reasons I've explained more than you probably wanted to hear).
