SPAMarama!

[r8shell]

Way back last Spring, when the choices for the 2019 Bladeforums Traditional Knife were being decided...the many, many polls and discussions were in full swing and there was mention of SPAM. A certain member was concerned about the slicing ability of a heavy stock blade with a sabre grind. Could it even slice SPAM without wedging itself, would the slices be wavy?

So, I promised that the first thing I'd cut with my new forum knife would be SPAM.

While waiting the long months for our knives to arrive, the topic of SPAM came up a number of times. Some of us love the stuff, some hate it, and some of us (me) had never tried it. Many folks said they were planning to test their knives on it, while others expressed doubt that we would sully such beautiful knives on such humble meat. The knife even earned the nickname "Splicer", a portmanteau of SPAM and Slicer. Its real name: Barehead Sailors Rope Knife was a surprise to some of us, but it's a good name too.

My knife came today (a day early. Thank you, @knifeswapper and USPS.) I touched up the edge on some fine ceramic rods and got to SPAM slicing:

I say it passes the test. I challenge anyone to make thinner, straighter slices. Or more creative carvings. Please post photos of your splicer and SPAM!

 

[Kiteman72]

I stand corrected! Let it not be said I cannot admit when I'm wrong.

Pretty thick slice in that top pic tho.

 

[JohnDF]

 

[r8shell]

I stand corrected! Let it not be said I cannot admit when I'm wrong.

Pretty thick slice in that top pic tho.

Ha!
I didn't bust out the micrometer, but I'd estimate that those slices are around 2 millimeters on average. Thinner than that, and they lost their integrity. While in the middle of cutting, it occurred to me that the SPAM might be hold together better if it's chilled. I put the rest in the fridge and could have posted pics from a second try, but I didn't want to be dishonest.

 

[CelloDan]

Thank you Rachel for giving us ( newcomers ) the background story on the "Splicer". .
(I had searched the different threads and polls but had not yet been able to find out the whole story.)
I am so very happy I was able to get one at the last minute.
My wife actually just picked it up at the post office and she is on her way home with it ( I just called her to see if she could bring some spam too but she had left the stores already )

 

[Elgatodeacero]

A lot of hurtful things have been said about my good friend Spam..... (can he hold it together? Can he just chill? Is he too fat? Too fat for what??! If he gets too thin will he leave his integrity behind? Is he bad by nature, or did circumstances make him “bad”?)

None of this bothered me, but I got very concerned when Spam told me he was made of “pork” and “ham” ——-
Are those really two different things? Why so many lies...........I don’t even know you, Spam.

 

[Barman1]

I'll throw my Spam sammy in for the fun of it.
Spam, muenster cheese, 2 eggs, between buttered and grilled rye with a splat of ketchup.
Tasty, but pretty much my entire day worth of calories in one sandwich.

I sharpened mine to 19dps on an EdgePro to 1000 grit and stropped. The grind is rather thin so I had no issues with a goofy looking fat edge on this one, great job GEC. Take a peek at the edge in the photo.
I sliced my Spam thick and it operated exactly within its design parameters.

 

[Phil in Alabama]

I'll throw my Spam sammy in for the fun of it.
Spam, muenster cheese, 2 eggs, between buttered and grilled rye with a splat of ketchup.
Tasty, but pretty much my entire day worth of calories in one sandwich.

I sharpened mine to 19dps on an EdgePro to 1000 grit and stropped. The grind is rather thin so I had no issues with a goofy looking fat edge on this one, great job GEC. Take a peek at the edge in the photo.
I sliced my Spam thick and it operated exactly within its design parameters.

Nice knife but I really like the look of those sandwiches!

 

[kamagong]

The Splicer! I like that.

 

[abbydaddy]

I was quite happy to find my Sailors Knife/Splicer waiting for me when I got home today! It is literally the only knife I have purchased this year, and it is awful nice in the hand.

Next step is going to be to see if it is nice in the Spam!

 

[waynorth]

I haven't had Spam since I was in grade school!!* With these Splicers coming (in the mail!!), I am going to have to go out and get some!!



*about 65 years ago!!!

 

[abbydaddy]

Sure 'nuff, the splice is very nice in the Spam!

 

[JB in LV]

Hope y’all are enjoying your new GEC 86 Spam S(p)licers!

 

[kamagong]

You guys splice your Spam thin. IMO the ideal thickness results from 8-9 slices per brick.

 

[abbydaddy]

You guys splice your Spam thin. IMO the ideal thickness results from 8-9 slices per brick.

I'm with you normally, I just decided to go thin for the photo. I also like thicker slices usually.

 

[Mayonardo]

Spam… ummmmmm… thick and fried crispy on the outside and moist on the inside…
Spam!

 

[afishhunter]

r8shell
Spam is NOT meat. It is "meat" (note quotes)

On the "plus" side, Spam does not contain the two nasty things hotdogs and bologna do ... and has better spices.

 

[Prester John]

Way back last Spring, when the choices for the 2019 Bladeforums Traditional Knife were being decided...the many, many polls and discussions were in full swing and there was mention of SPAM. A certain member was concerned about the slicing ability of a heavy stock blade with a sabre grind. Could it even slice SPAM without wedging itself, would the slices be wavy?

So, I promised that the first thing I'd cut with my new forum knife would be SPAM.

While waiting the long months for our knives to arrive, the topic of SPAM came up a number of times. Some of us love the stuff, some hate it, and some of us (me) had never tried it. Many folks said they were planning to test their knives on it, while others expressed doubt that we would sully such beautiful knives on such humble meat. The knife even earned the nickname "Splicer", a portmanteau of SPAM and Slicer. Its real name: Barehead Sailors Rope Knife was a surprise to some of us, but it's a good name too.

My knife came today (a day early. Thank you, @knifeswapper and USPS.) I touched up the edge on some fine ceramic rods and got to SPAM slicing:

I say it passes the test. I challenge anyone to make thinner, straighter slices. Or more creative carvings. Please post photos of your splicer and SPAM!

I knew this was coming! But why did you have to make a challenge? I've never sliced Spam thin. Usually slices of 1/3 to 1/2 inch, sometimes I dice it to mix with eggs. But a challenge is a challenge--I will try it. Sometime this weekend, assuming I receive my knife on schedule tomorrow.

But I have a question, Rachel: did you eat the Spam? I know it's not kosher. Just curious.

 

[Prester John]

Thank you Rachel for giving us ( newcomers ) the background story on the "Splicer". .
(I had searched the different threads and polls but had not yet been able to find out the whole story.)
I am so very happy I was able to get one at the last minute.
My wife actually just picked it up at the post office and she is on her way home with it ( I just called her to see if she could bring some spam too but she had left the stores already )

What?! Spam is something that should ALWAYS be on hand, like salt, pepper, Tabasco sauce, mustard, etc.

 

[Prester John]

You guys splice your Spam thin. IMO the ideal thickness results from 8-9 slices per brick.

Now there's a man with some experience! That's how many slices I get.