Spyderco for cutting food and slightly more delicate work?

S

SBaker34

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Jun 16, 2010
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I like knives obviously but I still need to justify the purchase to myself so I decided a reason for carrying a second knife would be for cutting my food slicing tapeand such, leaving the other knife available for more nasty jobs.

Now obviously in this role ZDP 189 is probably as optimal as otherwise due to corrosion, I'm kind of split on blade length, I want it to be able to comfortably slice food, but I don't want a 5.5 inch handle in my pocket. So basically needs good corrosion resistance, fairly possible to clean somehow either in the dishwasher, air or however, and a blade that makes a fairly good slicer, a thin tip would be nice. And finally I cannot stand blade play, I just hate it, drives me nuts, now flexion, where it feels like the blade or handle is flexing is fine, but when the blade wiggles and you can here it slapping together, I don't like that.

So far I am considering the g10 caly 3.5 or the spyderco chaparral.

The knife doesn't HAVE to be light duty, if you use a manix 2 or a paramilitary 2 and it just works perfectly for more delicate tasks, let me know Im still kicking myself for missing the pm2 sprint at knife works, I don't want to have to hobble due to a 2x4 clipped to the pocket though and both are big knives, In my experience a griptilian is about my limit, not really due to weight, or im not sure even length but just thickness combined with the length.
 
it is hard to find but the Spyderco RockLobster did well for me cutting food.

I don't own caly3.5 but caly3 also do well for peeling and cut fruits. they also produced in zdp189 and zdp is one of my favourite due to its superb sharpness holding
 
I think the caly 3.5 is your knife. The chaparral is much too small for most food prep IMHO. Caly carries like a dream...Its a lot of blade in a small package. It also has the best ergos of any spyderco I've used.
 
Very nice review, both very helpful.

I think the caly 3.5 is going to be it, there are no maximum length knife laws here, and the advantage of the chaparrals thin blade seems to be canceled out by how darn short it is.

Final question, is ZDP laminate worth considering? I don't know if the lamination can split or separate, sounds like a warranty issue if it did though, I kind of want something easy to maintain in sharpening and rust resistance, but the carbon fiber zdp does justify spending 100+ a little more.
 
I prefer vg10. You might have to sharpen it more often, but it is very easy to sharpen and takes a great edge. Zdp189 can be a bear to sharpen. I would prefer vg10 even if they were the same price.
 
SBaker34 said:
Very nice review, both very helpful.

I think the caly 3.5 is going to be it, there are no maximum length knife laws here, and the advantage of the chaparrals thin blade seems to be canceled out by how darn short it is.

Final question, is ZDP laminate worth considering? I don't know if the lamination can split or separate, sounds like a warranty issue if it did though, I kind of want something easy to maintain in sharpening and rust resistance, but the carbon fiber zdp does justify spending 100+ a little more.
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I've never heard of delamination issues with Spyderco's ZDP-189 laminate.

ZDP-189 will be more difficult to sharpen and have lower corrosion resistance compared to VG-10; the 420J2 outer layers scratch much more easily than the ZDP-189. On the other hand, it can also take a more acute angle and it does have improved wear resistance.

I like the carbon fiber handles over the G-10 but not everyone will agree.
 
I have experience with the SPYDERCO ENDURA with the plain edge and I think it meets all your requirements. Less than 5" folded, 3.438" cutting edge, VG-10 steel. A good length blade that is thin enough and can be kept sharp pretty easily for slicing - all in a folding knife that doesn't feel big.
Pretty great classic Spyderco I'd say and well suited to a number of tasks, food prep included.
 
Manix 2 XL, Caly 3.5 and Yojimbo 2 would all be pretty good options imo.
 
Personally, I wouldn't use a folder but in a pinch for food prep. If I were to use one regularly it would be a Spyderco like the Military that could be thoroughly rinsed. A back-lock would eventually become unhygienic if not routinely disassembled and cleaned.
 
Just to clarify, I'm not talking about making it a kitchen knife, just ising to cut a burger, or slice a sandwich, open packages etc, wile my other folder would be primarily used for heavy duty cardboard, Its just an excuse to carry two knives really :p

I like the endura but I have small hands I think the handle would be a bit much, and for some reason the blade gap really bothers me.
 
SBaker34 said:
I like the endura but I have small hands I think the handle would be a bit much, and for some reason the blade gap really bothers me.
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I have small hands too - muscular (not bragging just explaining) but not long fingers so I wear medium size gloves . The reason I traded out the Endura as my EDC is precisely because it is too long for detail hand work. BUT when it is open the handle fits very well and the gimping on the top of the blade is in the right place for slicing. It was a great knife at lunch time :D.

I'm not sure I know what you mean by "the blade gap". Are you referring to the reach from the end of the scales to the start of the cutting edge. I don't like that either -I called it the danger zone, but never an issue when slicing just when choking up for whittling type work.
 
RayseM said:
I have small hands too - muscular (not bragging just explaining) but not long fingers so I wear medium size gloves . The reason I traded out the Endura as my EDC is precisely because it is too long for detail hand work. BUT when it is open the handle fits very well and the gimping on the top of the blade is in the right place for slicing. It was a great knife at lunch time :D.

I'm not sure I know what you mean by "the blade gap". Are you referring to the reach from the end of the scales to the start of the cutting edge. I don't like that either -I called it the danger zone, but never an issue when slicing just when choking up for whittling type work.
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The gap between the blade tang and handle when closed
 
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