Hello everyone! I have a newly purchased Spyderco sub-hilt. I absolutely love this knife! What I have to have is the blade on this knife to be an excellent slicer. It has a very thick blade. So I was thinking, put it on a grinder(keeping it cool of coarse) to thin the spine of the blade. I would love some advise from the forum members. I don't want to mess this up. The blade thickness is around 3\16 (.187). Please help me make this into a slicing machine! Thanks!
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Spyderco sub-hilt
- Thread starter kodiak
- Start date
- Joined
- Jan 23, 2013
- Messages
- 8,236
Are you talking about the Spyderco Vallotton Subhilt? If so, it has a hollow primary grind along most of the blade that converts to a convex grind at the tip. Very elegant, beautiful and strong. I would never even think about "regrinding" that particular knife. If you are dead set on improving slicing, I'd consider knocking back the shoulder on the secondary edge bevel, maybe even resetting the edge bevel a little more acute, but there's no way I personally would try to full flat grind that beautiful blade. I also love the polished G10 on these - I have a D/A version I bought from Butch Vallotton.
One of my favorite looking blades but not something I would carry. Most of your slicing power comes from the thickness behind the edge. I would measure that with calipers before making adjustments. I like my knives between 0.025 to 0.020 behind the edge. For reference, an Opinel is usually around 0.010 behind the edge. Thin!!!
Spine can affect slicing but it is far and away less than thickness behind the edge.
Spine can affect slicing but it is far and away less than thickness behind the edge.