The Sprig

Yup, the Sprig is definitely a cutter. I got mine a week ago and unfortunately I'm still recovering from a little surgery so I won't be able to use it at the cleaning table for a couple more weeks. For now though, I'm loving it in the kitchen. I think Spyderco did a really good job with this one holding true to Phil's design. I will know a lot more in a few weeks once I can get this thing buried in some big snapper. I will update as soon as I have some pics and thoughts.

 
ALLHSS said:
Anybody take a micrometer to the edge yet?
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I have some custom knives that are .010" and one that is .015" behind the edge. I would say my Sprig is around 12-14 thousandths. I find that a near perfect thickness for being a great slicer but still being able to withstand some pretty heavy force.
 
Surfingringo said:
I have some custom knives that are .010" and one that is .015" behind the edge. I would say my Sprig is around 12-14 thousandths. I find that a near perfect thickness for being a great slicer but still being able to withstand some pretty heavy force.
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Wow, awesome! I'll bet your Phil Wilson filet knife is like a lightsaber
 
Got mine yesterday, love the way the handle has some heft to it, the scales widen out to the end and provide solid grip, my sheath isn't as great, might just be me, but I may search out for someone to make a better one for me.

The edge is ground down quite thin as noted above, I will measure mine when I get home today, but she be thin to win :)

AND quite pointy!

Mine also has a serial number? Of 111 next to the spyderco logo, not sure if that indicates anything special??

Anyone else have a number on theirs?
Sal and crew, nicely done on this knife sir!
G2
 
Thanks, wonder who was suppose to have gotten that one then? But, she be nice :)
G2
 
Measured at the top of the edge bevel, as best I could, it comes out to be about .012" pretty thin grind right there!

The handle is shaped very well, some time spent there, but the spine of the blade is quite crisp, I'll need to knock down those corners a bit to make it safer to be working with it, could be they are designed to help clean fish scales off, being so sharp edged, but for most my needs I won't be doing that type of process.

G2
 
Thanks and I measured it by sticking the knife into a block of foam to hold it steady while I rested the calipers on the block and tilted it down to the edge bevel, less movement this way and gives a fairly accurate measurement.

G2
 
Gary W. Graley said:
my sheath isn't as great, might just be me, but I may search out for someone to make a better one for me
Sal and crew, nicely done on this knife sir!
G2
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I laughed out loud when I read that .
For those that don't know Gary is one of the best sheath makers that I've ever seen. :)
I know your rational about fixed blade sheaths , but it's still funny .

Ken
 
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