Spyderco Kitchen Knives

Joined
Oct 3, 1998
Messages
3,264
There's a thread over in the main "Blade" forum on what kitchen knives folks use. The Spyderco line has come in for some praise there, especially the Santoku and the serrated "tomato slicers."

The Spyderco kitchen line used to be more than the present four, and the Santoku and the little paring knife were also absent from the market for a couple of years.

Does anybody besides me want to see Spyderco bring back the Pro-Cullinaire chef's knife, the bread knife, the fillet/boning knife, and especially a plain edge conventional paring knife? And maybe a block set? Then it would be easy to answer the question, "What kitchen set should I get?"

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- JKM
www.chaicutlery.com
 
I have the small version of the utility knife and use it quite a lot and a plain edged companion to it would be excellent.

The trouble with their kitchen knives is that they are so sharp I avoid using it for many taks where I am cutting toward myself as I have the small scars to prove it was not a good idea.

 
James,

You are not alone. I would love to see them bring the other knives back. Spyderco's kitchen knives out perform even the high priced knives. I wish I had a complete set. I hate the mix and match set I have had to buy because Spyderco only offers the 4 styles.


Regards,

Tom Carey
 
James,

We've shared these sentiments publically before but I have absolutely no problem reiterating. YES!!! P-L-E-A-S-E bring back the full line up!

I use 'em and love 'em. Damn fine knives!

-=[Bob]=-
 
I've been thinking of picking up some of the Spydie kitchen knives, as well, after I pick up a sharpmaker and get our existing assortment of cutlery sharp enough to actually cut things.

The thing that really amazed me is how inexpensive the Spyderco kitchen knives are. I've seen lesser knives sell for more than double the money...
 
I'd buy the set.

I'm saddled with a decent-but-not-great set that I got about 5 years ago as a gift. They have those funky micro-serrations that cut really well for a few weeks, then its like trying to cut a tree down with an out-of-gas chainsaw.

So yeah, a spydie set would be a very very cool thing. Especially since the prices for the existing knives on the spydie website are so darned reasonable.

Sal, you just have to give up your grail-quest for less SKUs
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Mike
 
No response to this thread yet by the powers that be....

I bet Sal is working on a secret project to reintroduce the whole kitchen line in Talonite!
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By the way a couple of my favorite knives for the kitchen that I do not see all that often are a 2 1/4" birds beak parer and a 4" stiff boning knife. The slightly curved shape of the former makes it useful for paring (duh!), scraping carrots, taking spots out of fruits and vegtables, and cutting the stem out of tomatoes, etc.

The 4" boning knife is especially useful with fruits and other tasks where a tight turn is needed and a standard parer is too wide. For instance, with apple or pear slices to remove the remaining core without breaking the slice.
 
OK, I'll dissent. I use only two kitchen knives - a great filet knife from Wal-Mart (My mom has had the same one since birthing me), and the KP-04/05. For me, that's all I need to cut anything from steak to bread. Then again, I ain't no RICH girl like you guys, and I tend to eat chocolate in between baloney sandwiches and cheerios!
 
BY ALL MEANS!! Since *normal* people (meaning, knot knife knuts
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)use their kitchen knives more than any other, it would definitely be the right move to bring back the Pro-Cullinaire knives! With a plain edge conventional paring knife, like James said. Sure, Sal, we can use a Moran and a Military in the kitchen - and I'm sure some of us do (hehehe) - but much better to save the use of them for the 'out and about' tasks for which they're better designed. Besides, all us knife knuts want kitchenware we can be really enjoy using, ya know? So what say ye, Sal?

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Cutting through all the muck,
we get to what's really important.

John 3:3-7

God Bless You!
 
Dex told me to use my Military really HARD (as a Military is just begging to be used brutally) and I told him I would've if I had two -- one a user and one a keeper. So as a compromise I used it in the kitchen. Tomatoes, onion, garlic, fish and beef proved no challenge. The serrated 440V is really sharp!

I plan on buying the K04 to replace our kitchen knives. Later, I hope to buy a whole Spyderco set and I hope by then it will again be available.

A Spyderco grass mower would also be great!
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James - you are a real nag. We're planning on bring in a batch of previous models. So far this is what is planned:

K02 - Cooks knife (9.5" plain edge)
K01 bread knife (10.5" "scalloped" edge for hot bread)
K03 - Carving (8" spyderedge)
K04 - Utility (plain edge, for first time)
K05 - small utility - (plain edge)

We'll keep you posted on delivery.

blocks (or any other type of container for safe useful storage of kitchen knives) have always been a problem. Got any great ideas?
sal
 
Hip hip horray! Now I will have to buy more knives. =) I have never found a butcher block holder that works with Spyderco's. Surely someone knows somebody that can make them. How about it forumites?


Regards,

Tom Carey
 
Blocks - I can't remember who makes/made it, but several yeasrs ago I bought, as a gift for our congregation, a diagonal plastic knife block that holds the knife blades flat-side down, and can hold things like the Spyderco 9.5" chef's knife and the bread knife that I bought them at the same time. The block can be opened up for cleaning if necessary.

I never did get the Sisterhood volunteers to pay any attention to the Sharpmaker, or to my warning against cutting on the sink tiles
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Or, for a flatter system that can hang on a wall or slide into a drawer, perhaps a magnet bar attached to a sheet of acrylic, and another sheet of acrylic in front, hinged so the knives can be lifted out or slid out?

I'm thinking magnet bar rather than slots, so one would not be restricted on combinations of blades of various widths.


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- JKM
www.chaicutlery.com
 
Tom,
Magnetic bars have already been mentioned. I actually use mine for other things.

I have a on counter knife block with standard Henckels or Sabtier knives.

For ones that do not fit I use a in-drawer, flat knife block, made by Henckels, that has an arrangment of slots. Yes, it is slightly less convenient, but it minimizes knife abuse or just use from volunteers. Keep those special knives for yourself!
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I have not found any knife that will not fit in at least an acceptable fashion. If anyone wants to challenge me on this, feel free to send me knives....just do not expect them back for a long, long, time.
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For instance I have my Spyderco Moran in the block on occasion, a 10" chef's knife, a cleaver, etc. It has small recesses for steak knives which I use for various smaller knives.

Warning this could be reached by children, but I never had a problem, in part because I used a drawer that happened to be apart from the others. More likely is what has happened, after washing. Some nice soul dropping your ten inch chef's/carving knife into your counter block that will only safely hold one of 8" in length. Whew!, no serious nicks yet to the counter, or knife tip.
 
Well I have a great wooden block that I picked up several years ago. I holds quite a mix but here are the Spydercos: 6 1/2" utility, bread knife with Spyderedge, both plain and spyderedge boning knives and a 10 inch chefs knife with a Spyderedge. That is one scary knife and I rarely use it but man can it handle a watermelon!. I hate to be a pain Sal but why not bring back the bread knife with the Spyderedge? I had the scalloped version initially but prefered to use my utility for bread. When I saw the Spyderedge bread knife I bought 6. I use one gave 4 away and have one in reserve. I have been personally responsible for placing well over 100 of the 6 1/2 utility knives in different hands either as gifts are as knives ordered through me and everyone who has ordered one has come back for more. The question everyone asks is do they have any other designs?

phantom4

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who dares, wins


 
Reopening a topic I missed in early May.

Sal, I finally got a hold of 3 of your kitchen knives with the MBS-26 alloy blades--wow do they take an edge! The handles are very comfortable and practical. The world needs more of these knives.

In order to convert the world I would suggest some modifications. First, get rid of the unusual handle and go for something better looking and better feeling (even though it probably won't work quite as well). I have a knife made in Seki City (maybe the brand is USUBA) which has a highly filled brown wood handle. It looks polished and elegant and feels smooth and sleek in the hand. It is my wife's favorite although the square-ended blade is primarily for dicing.

Also make sure you have a classic 6-8" blade chef's knife contoured like one of the Victorinox models. This is the design that can "do it all" in the kitchen. You need the blade to be wide enough so that you can dice on a cutting board without your knuckles getting in the way. You need the narrower tip region for following curved food contours. I use the curved belly for some "inside work" in peppers and other veggies. The point and blade length allow the knife to be used for general meat preperation and carving. Besides that it's big and makes a good present.

That I think is a major marketing plus. You want knives that aesthetically serve well as presents. To round out the set you need a good paring knife and 4-5" utility/boning knife.

Make the handles look good and make a nice holder. I prefer an in the drawer holder. Something that looks like butcher-block material is good. I like the knife to rest edge-down in a slotted block in a drawer. With those MBS-26 blades I'm nervous about loose blades in the drawer (after all I've got about 25 kitchen knives in there).

The serrations are impossible for an ordinary person to sharpen and are only usefull for sawing cuts. I would only make these in a medium sized utility knife that doesn't cost too much. Most people will end up throwing them away when they get dull. If the knife originally cost more than $50.00 they will be alienated by the expense. The other use for small serrations are for bread knives. These seem to work best with very small serrations. My best one has miniscule slots cut in an otherwise smooth edge rather than scallops. This not only cuts better it is also rather easy to sharpen.

[This message has been edited by Jeff Clark (edited 23 June 1999).]
 
As Sal has said more than once, Spyderco will always be biased more strongly toward function than toward esthetics. I approve. I would never want to buy a knife that looked good but didn't work well. OTOH, nothing prevents a knife from both working well and looking good (except price
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). Seriously, though, I think a matched set of the knives described by Sal above (plus, of course, the famous Spyderco Santoku) would be a fabulous kitchen set. It would be even better if you could get the knives either as a set or individually and in either the plastic handles or something nicer looking. Remember, though, that this would involve quite a bit of inventory expense for Spyderco. Sal has pointed out numerous times that they are trying to reduce the number of different items produced and stocked.

I'd like to see the set. I'd even like to own the set. However, I already have a perfectly serviceable set of kitchen knives collected over the years and for the most part following the function over esthetics philosophy quite closely.
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Some year, I might be tempted to replace them all in one fell swoop with a set, especially if the set were as functional as a Spyderco set would be. I am not in a big hurry to do that though. Our dealer forumites (e.g., JKM) are certainly more qualified than I am to have opinions on how well such a set would sell, but if I were in Sal's position, I would be pretty careful too.

Jeff comments:

I prefer an in the drawer holder. Something that looks like butcher-block material is good. I like the knife to rest edge-down in a slotted block in a drawer. With those MBS-26 blades I'm nervous about loose blades in the drawer (after all I've got about 25 kitchen knives in there).

Loose knives in a drawer is a recipe for trouble. Either the knives get dull (if they were ever sharp at all) or they will cut something you don't want them to cut (like your hand). I co-opted one of the drawers in our kitchen and made a knife holder to fit it. I made it to fit all the knives I use on a regular basis (about 15 or 16 plus a couple of steels). Any knives I don't use often enough to rate a place in the holder are kept elsewhere and have cardboard sleeves for their blades. The knife drawer is not the most space-efficient storage, since it leaves a lot of empty space in the drawer, but it is comparatively safe storage. You can use one of the childproof latches if you have small children and at least your good knives are out of the way of well-meaning but klutzy guests.
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Paul Neubauer
prn@bsu.edu

 
My comment about aesthetics relates to how I came by my set of Spyderco kitchen knives--I got them at Goodwill for 95 cents each. They had essentially been discarded. I was delighted to get them, but it caused me to reflect upon housewives and the knives they value. I think that these wonderful knives should be styled to outsell most of the old line "quality brand" knives. That requires understanding and accomodating the customer aesthetic sensibilities and application. Most of the potential customers are not "knife nerds" (or is it knife knerds), they are housewives or people buying them presents. They will ditch and devalue knives that don't "look right". It is their right and priveledge to do that. I just think we should give them a functionally better product that meets their likes and methods.

I buy a lot of kitchen knives at garage sales and Goodwill. I have bought wonderful German knives for 50 cents because they had a black handle and didn't match the new dime-store set. I even found a Randall Model 10 for 95 cents because it was old and plane. It is worthwhile to make kitchen knives that have sleek yet classic look. Rough wood may work well, but a wood with a urethane varnish like finish is a better bet. An awful lot of people ditch knives like Chicago Cutlery that have plane wooden handles although they have great blades.

So I'm pushing for both style and function.
 
Another marketing thought: Spyderco kitchen knives do not come with a box. This is not a big problem for people buying them over the Net for their own use, but it would be a problem if wanted to give one as a present, and also if you want to buy one at a store and take it home. Not that I've ever seen them in a store. I bought my old ones mail order, except for the Challif that I bought cheap at a gun show from a dealer who hadn't the phoggiest idea what it was.
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- JKM
www.chaicutlery.com
 
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