Temperance

W

Willieboy

Joined
Jul 4, 2002
Messages
1,237
Just ordered my first Spyderco.... a Temperance fixed blade. I understand this model was a real sleeper. Looking forward to getting it.
 
its a nice knife. i have 3 of them, the serrated edge, the plain edge and the trainer. a few guys have used it in the kitchen as well. enjoy!
 
I may well relagate it to kitchen duty. I'll have to see how well it rides on my belt first.

My wife has kitchen knives that I seem unable to sharpen. They must be made of the hardest stainless known to man.
 
Willieboy said:
I may well relagate it to kitchen duty. I'll have to see how well it rides on my belt first.

My wife has kitchen knives that I seem unable to sharpen. They must be made of the hardest stainless known to man.
Click to expand...

get her some spyderco kitchen knives. the one i have were all out of production when i started looking but they werent too hard to find, by now i am sure they are. the good news is spyderco makes the yin/yang now. i havent tried them myself but i am sure they are at least as good if not better then the old ones. first one i would try to find (of the discontinued models) if i were you is the santuko..its my favorite.(its the second one down on the left in the second picture)


here are some pics...for some reason i can never post any pics on this forum.

http://img.photobucket.com/albums/v680/tonydahose/100_1335.jpg
http://img.photobucket.com/albums/v680/tonydahose/100_1336.jpg
 
The fixed blade Temperance is a gem. It's not really a collector piece but it is a fantastic worker/user. I have used mine in kitchen, also processing wild game, cleaning big fish and a bunch of other chores. I love the ergonomic design> The only gripe I have about it at all is the handle material.

Oh don't get me wrong I still like it with the FRN handle but I would love it if it had a Micarta or Carbon Fiber handle instead. But the overall design is nothing short of genius.

I have both the serrated and plain edged. I keep an SE & PE in my survival pack. I really think they are that dependable. :thumbup:
 
My friend gave me some kitchen knives that were insanly hard to sharpen. It seemed to take forever. Finally I went out and bought the diamond hone for my Lansky (I know it's fiddly and complicated compared to the spydersharpener but they stock it at the local CO-OP) and with plenty of hone oil I was finally able to put a wicked edge on them. Generally if they are that hard to sharpen they are either really good or really bad knives.
If they are good and you get a nice edge they will work well forever.
 
You must log in or register to reply here.
Back
Top