Spyderco CPM M4 Mule as a skinning knife

Yo Mike...

I just got my mules back from Tom Krein, M4 and S90V. Wow. Talk about high quality! I have to go and find my 52100 and send that one off to him also!

Another forumite has been asking if I can compare the above 2 steels. Now I can, and will start some testing of them, in addition to M2 v.s. 10V. This should be fun...
 
Yo Mike...

I just got my mules back from Tom Krein, M4 and S90V. Wow. Talk about high quality! I have to go and find my 52100 and send that one off to him also!

Another forumite has been asking if I can compare the above 2 steels. Now I can, and will start some testing of them, in addition to M2 v.s. 10V. This should be fun...

Do you have any pics of your 10V knife?
 
Funny you should ask... ;)

p1010005-1.jpg

p1010007-1.jpg


There's nothing wrong with the edge, those are artifacts from the digital camera...
 
Very nice, thanks for sharing. How do you find the corrosion resistance of 10V?
 
It's fine, but I live in dry Colorado, and haven't taken it hunting yet. So take that with a grain of salt. I store it (like all my other knives) in it's leather sheath, no problem.
 
I'm loving that knife Sodak. I really want to try that 10V, and especially S110V at 64.5 RC after hearing reports of how great Phil Wilson's S110V knives are performing. That knife just looks perfect for hunting.

Oh yeah, and Tom Krein's handles are great stuff. My ZDP Mule is coming back to soon and I can't wait to enjoy some of TK's fine Micarta.

Mike
 
I got my ZDP Mule from TK today and it is great as always. I can't wait to compare it to M4 in the same Platform and I pray it doesn't crack. Then again, I hope that the ZDP Mult is harder than the 64.5 RC of my Stretch 2 CF (I have a ZDP FRN Stretch 2 on the way as well) and I can see if the extra hardnesss gets better sharpness and edge retention but it may well ne chippy. We'll see, but one thing I know is that the Brown canvas micarta handles and Kydex sheath Tom Krein made for it is perfect.

Mike
 
Sodak, that's a beautiful 10V knife from Phil. Just what I want right there. I've heard it's noticeably more wear resistant than S90V. Will it take thinner edges due to the higher hardness? It should be a bit tougher too. Can you give your opinion?

10V actually doesn't have a higher carbide fraction that some other, less wear resistant steels. I know it has more of the evil, *"devil worshiping" vanadium type carbides though, so it more than makes up for it than some other steels. Thanks, Joe

Note: *= Thom B. has declared it so.
 
Sodak, that's a beautiful 10V knife from Phil. Just what I want right there. I've heard it's noticeably more wear resistant than S90V. Will it take thinner edges due to the higher hardness? It should be a bit tougher too. Can you give your opinion?

10V actually doesn't have a higher carbide fraction that some other, less wear resistant steels. I know it has more of the evil, *"devil worshiping" vanadium type carbides though, so it more than makes up for it than some other steels. Thanks, Joe

Note: *= Thom B. has declared it so.

Yes, the edges and primary grind are quite thin. I've never put it on my edgepro, because so far, I haven't needed to. I keep the actual angle around 30 or so, but the primary grind is so thin, I can completely re-set the edge in 5 or 10 strokes on a dmt blue. Sharpening this takes 30 seconds unless I stop to check things. I've never dulled it dead dull, so maybe it would take 15 strokes, but man....

I had some micro chipping the first time I cut cardboard, but I wasn't being careful. The were very small, and sharpened out easily, and I haven't seen it since. I can't comment on the toughness, as I'm reluctant to put an expensive knife through something that might damage it. Plus, it's a one-off, I don't know if Phil will go this hard again for anyone, you'd have to ask him. It's a shame, I've got a Ferrari, and an autobahn, but I'm afraid to take it over 150. :D

Tell you what. Another forumite has asked me to compare the mules in S90V and M4. I'll do that, but I'll also throw in the 10V for fun and see what happens. When I'm done, if you want to try it, shoot me an email and I'll send it to you after gunmike1 gets a crack at it. I'm going to give gunmike1 first dibs on trying it, but you're welcome to after him. I'm seriously considering making this a passaround, it's really a shame that I can't get out hunting this year and take this one along.

Sorry for the hijack Mike, let me know, and I'll start a new thread on this.
 
I wouldn't push that knife too hard if it was mine, twisting out of cuts, hitting bones, prying etc. as it's not designed for that. It's a slicer and I doubt too many knives are going to out do it in it's designed function.

Thanks for the offer on the pass around. I wouldn't feel comfortable with something that is not replaceable even if insured. I'd be inclined to baby it if I did have it as it isn't mine so I'm better served by your experiences and anecdotes about it.

I'll get something in 10V someday. In the mean time I'm working on getting some S110V rehardened, and a S125V knife finally finished out. I believe that will be tried at lower hardness to see if it works out to be less brittle.

Thanks, joe
 
As a follow up the hog tastes great. Pork chops and ham to die for. Also, my upcoming Gayle Bradley M4 folder and already aquired Benchmade Rift in M4 will be going to Phil Wilson to see how M4 performs when re heat treated to 64-66 RC. It will be interesting to see what an extra 3-4 points of hardness will do for a steel that already performs great at 62.5 RC.

Mike
 
Sounds great! I talk to my aunts and uncles (and my wife's) from the Midwest and always ask what they did before refrigeration. They talk about rendering the lard, smoking the ham, then putting it in a bucket and filling it up with the hot rendered lard, and letting it cool. In the cellar for several months. I guess the lard, when liquid, fills in the nooks and crannies, and after it solidifies, keeps the air away, so as to prevent bacterial growth. Plus, it gently soaks into the ham to give a taste that you just cannot find in a store.

Sounds to me like you found that taste! Good for you!
 
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