spyderco kitchen knife possibilities ?

jimnolimit · Nov 22, 2009

gaj999 said:
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

i am jealous , i wish i was able to be there , i would have bought a cool 1/2 dozen , maybe more

.

jimnolimit · Nov 22, 2009

JD Spydo said:
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.

great minds think alike :thumbup: . im a very utilitarian person , if i buy a good knife i expect to get my monies worth out of it , i make a horrible collector .

i will try to draw up a concept kitchen knife this week , i will both post it here and email it to spyderco (sal or kristi) .

spyderco is moving forward in the fixed blade knife market especially with the soon to be introduced warrior , if they can make that , a great kitchen knife is defiantly doable IMO , i just hope i can spark the fire .

Dr Heelhook · Nov 22, 2009

An H1 kitchen knife is an excellent idea.

amen74 · Nov 22, 2009

Dr Heelhook said:
An H1 kitchen knife is an excellent idea.

Sounds like a natural progression for a kitchen knife. :thumbup:

jimnolimit · Nov 23, 2009

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 . the blade length is 7 3/4" and the handle length is 5" pictured below . this knife in H1 would be awesome IMO , the handle could be FRN like used on the centofante 3/4 .

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

p.s. i cut out several different blade shapes and handles , the ZDP held up beautifully against cutting all the card board and tape .

JD Spydo · Nov 23, 2009

The Spyder-Hole for leverage in a Chef's Knife :thumbup: That's just outright cool "jimnolimit". That's probably a more profound design that what you realize. I have found the Spyderco can even provide leverage in some of their folder models as well.

I would love to see that design with a 420J2/ZDP-189 laminate. That would be a Ferrari of a Chef's knife to be sure.

I would think that a set of paring knives made with ZDP-189 would make many current culinary knives almost obsolete. The Forum is a great place to sow seeds for future ideas. But I think you've even tossed in a handful of fertilizer as well. If I were you I would get on a computer and make a detailed design of that Chef's knife for sure

cgmblade · Nov 23, 2009

That's a cool design jimnolimit. Looks like it would be a great chef's knife.

bh49 · Nov 23, 2009

Dr Heelhook said:
An H1 kitchen knife is an excellent idea.

amen74 said:
Sounds like a natural progression for a kitchen knife. :thumbup:

For my kitchen I strongly prefer full flat grind knives: typical Gyuto 8-9" long from 2mm stock, heat-treated to 60-61 HRC.
Sal mentioned on several occasions that the maker would have difficulties to make FFG H1 blades. Also H1 bringing price up without any reasonable benefits for me. I wash and dry my knives after use. Also I prefer my blades to be hard from day one and not wait for a while when they work harden. So I certainly would pass on H1 kitchen knives.

hardheart · Nov 23, 2009

Henckels already has laminated 'MC66' steel, which sounds suspiciously like ZDP-189 or similar.

jimnolimit · Nov 23, 2009

hardheart said:
Henckels already has laminated 'MC66' steel, which sounds suspiciously like ZDP-189 or similar.

this is correct (in there 7000 MC line) . this might make a laminated zdp blade more cost effective because the manufacturer who makes the blades for henckels could also do so for spyderco . i personally would like to see an H1 blade .

jimnolimit · Nov 23, 2009

bh49 said:
For my kitchen I strongly prefer full flat grind knives: typical Gyuto 8-9" long from 2mm stock, heat-treated to 60-61 HRC.
Sal mentioned on several occasions that the maker would have difficulties to make FFG H1 blades. Also H1 bringing price up without any reasonable benefits for me. I wash and dry my knives after use. Also I prefer my blades to be hard from day one and not wait for a while when they work harden. So I certainly would pass on H1 kitchen knives.

a FFG blade would be best IMO too , but a really low angle on a saber grind would also be excellent . the knife i am proposing is 7 3/4" - 8" and very similar to a gyuto style . H1 would be a great choice , on spyderco's salt series there blades are approx 58 HRC at the spine and 64-65 at the cutting edge (plain edge) , the spyder edge model has an edge HRC in the 67 range all without being brittle . IMO an H1 kitchen knife would be able to match or out perform all other kitchen knives on the market .

if you look at the cutting edge of most kitchen knives (that are frequently used) , the edge will pit over time just from regular use and will require a new edge to be put on , H1 wouldn't suffer from this because it can't rust . so over all maintenance will be less .

jimnolimit · Nov 23, 2009

JD Spydo said:
The Spyder-Hole for leverage in a Chef's Knife :thumbup: That's just outright cool "jimnolimit". That's probably a more profound design that what you realize. I have found the Spyderco can even provide leverage in some of their folder models as well.

I would love to see that design with a 420J2/ZDP-189 laminate. That would be a Ferrari of a Chef's knife to be sure.

I would think that a set of paring knives made with ZDP-189 would make many current culinary knives almost obsolete. The Forum is a great place to sow seeds for future ideas. But I think you've even tossed in a handful of fertilizer as well.

If I were you I would get on a computer and make a detailed design of that Chef's knife for sure

thank you sir .

my first choice of steel would be H1 , my second choice would be laminated ZDP . either steel would be phenomenal but as far as i know there has never been an H1 kitchen knife . a ZDP cutting edge might suffer from tarnishing/pitting under heavy use , this happens to my kershaw shun with a VG-10 core , but who knows if ZDP will react that way .

i will go to the next step and do a full computer design only if sal shows interest in this idea , im not going to waste hours of my time to be told "sorry , were not interested"

arty · Nov 24, 2009

I got the Yang just over 1 year ago at a good price. I have yet to sharpen the VG10 blade - still going strong. Fine steel.
It has proven to be my favorite knife in the block!

jimnolimit · Nov 27, 2009

any interest ?

eyeeatingfish · Nov 27, 2009

I have the yin and yang.. I think. Those are the ones with one serrated and one not?
I like them but the blade is rather narrow so depending on the use my knuckles end up hitting the cutting board. I will often use one though for various cutting tasks and since it is vg-10 I am not worried about letting it sit dirty for a while and needing to dry it right after its washed. The Kershaw Shun knives are a different story....

The knife with the plain edge is having problems though. The handles are either cracking along the edge they meet or they are just pulling apart from warping or something.
Maybe warranty would cover it? If be more interested in putting a nice wood handle on it or something though.

jimnolimit · Nov 27, 2009

eyeeatingfish said:
I have the yin and yang.. I think. Those are the ones with one serrated and one not?
I like them but the blade is rather narrow so depending on the use my knuckles end up hitting the cutting board. I will often use one though for various cutting tasks and since it is vg-10 I am not worried about letting it sit dirty for a while and needing to dry it right after its washed. The Kershaw Shun knives are a different story....

The knife with the plain edge is having problems though. The handles are either cracking along the edge they meet or they are just pulling apart from warping or something.
Maybe warranty would cover it? If be more interested in putting a nice wood handle on it or something though.

the yin and yang are best used for small-medium slicing and chopping jobs .

i constantly wipe down my knives while prepping/cooking , not primarily for blade maintenance but to keep the knife smooth for ease of cutting and to just keep my area clean (i also constantly wipe down my cutting board)

the plain edge yang uses a birch wood handle , maybe there is a problem with the wood used for your handle (isolated case) , call spyderco , they might be able to help .

with the knife i proposed , a FRN handle would work great as it is more durable and stable than wood .

notos&w · Nov 27, 2009

bh49 said:
Also H1 bringing price up without any reasonable benefits for me. I wash and dry my knives after use.

My wife cooks 20 meals a week for 6 people, of which are 4 are under 7 years old, mostly from scratch. She would relish not having to wash and dry her knives after each use and instead just be able to put them in dishwasher with everything else. It may not seem like much but for a harried mom the time savings are appreciated. YMMV, no offense intended.

As far as the handle goes, the handles on a set of cheap steak knives from china have held up just fine in the dishwasher over the years so the technology exists.

bh49 · Nov 27, 2009

notos&w said:
My wife cooks 20 meals a week for 6 people, of which are 4 are under 7 years old, mostly from scratch. She would relish not having to wash and dry her knives after each use and instead just be able to put them in dishwasher with everything else. It may not seem like much but for a harried mom the time savings are appreciated. YMMV, no offense intended.

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.

The Deacon said:
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.

Paul

I am not sure how well H1 withstand dishwasher abuse. H1 is rustproof, but chemicals, high temperature, and banging with other steel objects is quite more aggressive.

jimnolimit · Nov 27, 2009

bh49 said:
I am not sure how well H1 withstand dishwasher abuse. H1 is rustproof, but chemicals, high temperature, and banging with other steel objects is quite more aggressive.

personally , i would never put any of my kitchen knives in a dish washer regardless of what there made of . hand washing a knife only takes about 30 seconds , also , having a sharp knife mixed in with other items makes for the possibility of someone reaching in and not seeing the blade then transporting them to a hospital .

JD Spydo · Nov 29, 2009

I truly think that if Spyderco would take their older Temperance 1 model with the FRN handle and make it with a blade about 2 inches longer and somewhat wider I think you would have one really cool chef's knife. I can't tell you all how much I use both my Temperance 1 models for food. And like I said with that FRN handle they clean up so nice that you could use them for about any type of food processing.

The Temperance design is so well proportioned it might just be the best multi-purpose fixed blade of the past decade IMO. And I value the fully serrated TEmperance 1 as well as I do the plain edged version.