spyderco kitchen knife possibilities ?

J

jimnolimit

Joined
Oct 28, 2009
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i am a big fan of spyderco (like everyone else here) and i am a semi-professional cook , i wish they offered some excellent kitchen knives in great steels and handle materials . i would love to have a spyderco kitchen knife in H1 , 420J2/ZDP-189 , various CPM's or some other great steel concoction .

i know spyderco did a few different kitchen knife designs in the past , like the homemaker , which i can't find a place selling it and i can't find any specs on the MDS steel used for the blade .

p.s. i would even be willing to help design a kitchen knife for spyderco .


*added*
im thinking of a chef's style knife , could be in a gyuto or even a modified santoku design , in the 7"-8" blade range . blade material could be in H1 , ZDP (most likely laminated) , CPM or even VG-10 . the blade wouldn't have to be that thick (1.5 - 3mm) as you wouldn't chop a tree with it , just chicken and such

handle material could be FRN like that used for the centofante 3/4 , or G10 .

a simple knife with clean lines , good ergonomics that can be used all day everyday .




*added* 11/23/09
here is my first design idea . i made this out of card board (that i cut with my ZDP endura4) . i used card board and tape to make a 3D model so i could get a feel for the shape . this knife in H1 would be awesome IMO , the handle could be FRN like used on the centofante 3/4 .

kitchenspydie.jpg



the spydy hole would be functional , it help you hold the knife while "pinch gripping" it .

kitchenspydie2.jpg
 
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I don't get it. You want a kitchen knife made by spyderco just because you like the company?
There are plenty of high end specialist kitchen knife companies out there already..
 
Tenacious said:
I don't get it. You want a kitchen knife made by spyderco just because you like the company?
There are plenty of high end specialist kitchen knife companies out there already..
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spyderco makes high quality beautiful knives , there heat treatment is excellent and there prices are proper . spyderco also works with steels that almost or nobody else works with in kitchen knives like ZDP , laminated ZDP , H1 or CPM steels .

there are plenty of companies out there that make folding knives , why do i choose spyderco as the only knives i EDC ? because i like the materials used , there designs , there ergonomics , attention to little detail and i get all of that at a reasonable price point .

a company like spyderco has the ability to make a superb kitchen knife , im just vocally hoping they do .
 
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I hear you but kitchen knives are another story. Sal will no doubt respond to your question. I have a serrated Spyderco K-5 that I use more than any other knife in the kitchen except for my Wilkin's Ryback.
 
FWIW, MBS-26 is listed in the Spyderco Edge-U-Cation Steel Chart. Always a chance they'll try making kitchen knives again, both the Spyderhawk and the Meerkat have recently arisen from the grave, but I wouldn't hold my breath.

Paul
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My Personal Website - - - - - - A Beginners Guide to Spyderco Collecting - - - - - - Kiwimania
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WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
It's easy to grin when your ship comes in and good fortune and fame are your lot, but the man worthwhile is the man who can smile with his shorts twsited up in a knot. - Morey Amsterdam
 
Spyderco's mbs-26 knives were supposed to be diswasher safe (per spyderco customer service) until they found out the handles disintegrated over time. H1 wouldn't solve that problem. The VG10 Yin serrated was great too, but with wood handles...no diswasher.

Spydercos serrated kitchen knives were the best serrated kitchen knives ever. Use to be my favorite gift for newlyweds. Never could understand why they discontinued them since no other manufacturer has since topped their serrated knives.

Country knives in Intercourse PA has the Yang, VG10 unserrated for list price.
 
brownshoe said:
they found out the handles disintegrated over time. H1 wouldn't solve that problem. The VG10 Yin serrated was great too, but with wood handles...no diswasher.
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This is not a good idea to wash any half decent knife in a dishwasher. High temperature and chemicals in dishwasher detergent will disintegrate the edge.
 
I once had a chance to snag a pair of Yin-Yang knives. Don't know why I didn't.
I'd welcome any Spyderco kitchen knives they have on the burner.
 
bh49 said:
This is not a good idea to wash any half decent knife in a dishwasher. High temperature and chemicals in dishwasher detergent will disintegrate the edge.
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Not to mention contact with other items in the rather basket. With really sharp knives there's also the danger of damaging the plastic coating on the metal trays which in turn will allow them to rust.

That said, the Sermolllan handles are definitely the weak point of the older Spyderco kitchen knives.

Paul
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My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Kiwimania ---- Spydiewiki
Dead horses beaten, sacred cows tipped, chimeras hunted when time permits.
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
It's easy to grin when your ship comes in and good fortune and fame are your lot, but the man worthwhile is the man who can smile with his shorts twsited up in a knot. - Morey Amsterdam
 
I have been using the S90V mule in the kitchen. It has been working great. No scales yet, so it is really easy to wash.
 
im thinking of a chef's style knife , could be in a gyuto or even a modified santoku design , in the 7"-8" blade range . blade material could be in H1 , ZDP (most likely laminated) , CPM or even VG-10 . the blade wouldn't have to be that thick (1.5 - 3mm) as you wouldn't chop a tree with it , just chicken and such

handle material could be FRN like that used for the centofante 3/4 , or G10 .

a simple knife with clean lines , good ergonomics that can be used all day everyday .
 
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jimnolimit said:
im thinking of a chef's style knife , could be in a gyuto or even a modified santoku design , in the 7"-8" blade range . blade material could be in H1 , ZDP (most likely laminated) , CPM or even VG-10 . the blade wouldn't have to be that thick (1.5 - 3mm) as you wouldn't chop a tree with it , just chicken and such

handle material could be the FRN like used for the centofante 3/4 , or G10 .

a simple knife with clean lines , good ergonomics that can be used all day everyday .
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Hey "jimnolimit" you're on the same page that I am 101% :):cool: One other fixed blade that Spyderco made that I dearly adore is the first Temperance model. I've used that blade on many outdoor ventures but I've also used it in the kitchen processing vegetables and it is a meat cutting gem as well.

I like most everyone of your suggestions. I use my Spyderco K04 and K05 models almost on a daily basis for my own basic food preparation. I have a really nice high dollar set of German made steak knives but I very rarely use them because the smaller K05 model is such a good food and steak knife that I don't often need to use the German ones very often.

All of the Spyderco kitchen cutlery I have, I use and I use them quite a bit. I've been trying to track down one of their bread knives that they sold back in 1999, 2000 and 2001. But those bread knives are really tough to find for some reason. Also I love the wavy serrations on my older Spyderco Catcherman fillet knife. That is one of the best blades for cutting meat, fish & poultry ( not to mention venison). I was lucky enough to find one of the fully serrated models of the Catcherman. I would sure like to find another couple of those. They are a superb all around kitchen knife. I had a late harvest of Brussell's Sprouts and let me tell you that they don't come off the stem/stock easy. But that Catcherman made child's play out of that job.

I really appreciate you starting this thread. But do keep in mind that some of Spyderco's fixed blades and folders that are not designated to be kitchen knives are some great culinary knives regardless. Thumbs up for this thread Sir :cool::thumbup:
 
JD Spydo said:
I really appreciate you starting this thread. But do keep in mind that some of Spyderco's fixed blades and folders that are not designated to be kitchen knives are some great culinary knives regardless. Thumbs up for this thread Sir :cool::thumbup:
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your welcome :) , hopefully we can drum up enough interest for spyderco to make something . i used my FFG endura4 ZDP to slice up roasted chicken the other day and it did a great job , that's why i started this thread .
 
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brownshoe said:
Spydercos serrated kitchen knives were the best serrated kitchen knives ever. Use to be my favorite gift for newlyweds. Never could understand why they discontinued them since no other manufacturer has since topped their serrated knives.
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I think Masahiro made Spyderco's kitchen knives and they still use the same serrations. They have wood handles though and can be on the pricey side..

Saw one in a store here in Norway a few days ago..
 
jimnolimit said:
your welcome :) , hopefully we can drum up enough interest for spyderco to make something . i used my FFG endura4 ZDP to slice up roasted chicken the other day and it did a great job , that's why i started this thread .
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Hey that's a cool testimony. Because you've discovered the same thing that myself and a few other Spyderco fans have discovered. Many of Spyderco's folders are even great for doing all kinds of food processing jobs.

About a year ago I was helping out this very elderly man. His son brought over some pork chops that were literally almost 3 inches thick. Well the old man didn't want them that thick but he didn't have kitchen knife worth spiting on so I got out my big Spyderco Dyad that I was carrying at the time.

I took the plain edged, clip point blade from that knife after I had cleaned it thoroughly. Then I proceeded to cut each one of those pork chops into 1 inch thick pieces and let me tell you::>> even if I had my trusty F. Dick boning knife I couldn't have done a better job of processing that meat. Even this old man's son was utterly amazed. As a result the son went out the next day to Bass Pro and bought a Spyderco Endura and a 204 Sharpmaker at my recommendation. That Dyad plain edged blade cut those pork chops like a laser. But that's because Spyderco heat treats all their steel to where you can get super sharp edges on them.

Like I said earlier I've used that Catcherman model for so many kitchen chores I would have to write a book to list them all. The fully serrated CAtcherman in my opinion is truly the most overlooked and disregarded Spyderco knife ever. If most people had a clue as to how functional that knife is Spyderco would have to put them back in production immediately.

Great cutlery like Spyderco's can do unlimited jobs period.
 
At the SFO sale today they were selling Ying-Yangs(sorry, couldn't resist) for $10 each. They had stupid numbers of them. You've still got 45 minutes to get over there ...

Gordon
 
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