What is the Southfork good for?

O

Omega Leather Works

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Jun 13, 2007
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It looks almost like a kitchen knife to me. I'm sure it would work amazingly well in that role, but with the steel it would be a waste.

I must be missing something.
 
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It doesn't look like a kitchen knife to me...
It looks more like a big game hunter. But it could be used for many things of course.
 
Strigamort said:
It looks almost like a kitchen knife to me. I'm sure it would work amazingly well in that role, but with the steel it would be a waste.

I must be missing something.
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It's not a waste if you ever find yourself in th kitchen making food. It would also make a good camp utility knife, definitely not a waste.
 
That's what's great about the SOUTHFORK's overall design>> it has the potential of being a great boning knife as well as one of the best designed "Skinners" I've seen yet. I've been preaching the gospel of my old reliable Spyderco Temperance 1 model even though I haven't yet gotten a Temp 2 . But the SOUTHFORK is one my list very high and it will be my next fixed blade knife for sure ( unless I got a really steal or super deal on a Temp 2 :D)

The Temp 1 in both PE & SE have truly been friends of mine for almost 8 years now and I'll probably give them a rest when I get my Southfork. The Temp 1 and Temp 2 are also genius designs but I do think that the Southfork will give them a run for their money. But all 3 knives are truly expertly designed and anyone would do well to get a Southfork.

Spyderco's fixed blades have come a long way in the past few years and I like them so well that I rarely even look at what the competition has to offer. I would bet that the Southfork will probably win some award at this years upcoming BLADE Show
 
I think you will find that the Spyderco Southfork can do just about anything you need a knife to do. Save chopping/batoning choirs. The custom is much thinner than the Spyderco version. Although they both are fantastic, the thinner profile on the custom just seems to slice like a razor. I have never had a blade compare to how the original slices. The Spyderco version is thick enough I feel comfortable taking on medium choirs with no fear. Fire sticks and hot dog sticks can easily be made with it. Good sheath for outdoor use. Buy with confidence. It immediatly feels like it was made to be held and used. It is currently my favorite soyderco fixed blade. My wife uses hers in the kitchen nearly every day.

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I find it to be a great knife for all kinds of field dressing and skinning of game. It even cleans trout and bass pretty darn good, too!
 
why is s90v wasted on a kitchen knife in your opinion?

in my opinion the kitchen is one of the best places to really judge a steel, next to pure wood working chores. And let's face it, it's a lot more common to do a lot of kitchen cutting than a lot of wood carving for most people.
Spend some time preparing a bunch of meat and fruit, and then go try and get great tomato slices, and you might appreciate the supreme edge holding.
 
goodeyesniper said:
why is s90v wasted on a kitchen knife in your opinion?

in my opinion the kitchen is one of the best places to really judge a steel, next to pure wood working chores. And let's face it, it's a lot more common to do a lot of kitchen cutting than a lot of wood carving for most people.
Spend some time preparing a bunch of meat and fruit, and then go try and get great tomato slices, and you might appreciate the supreme edge holding.
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You make a good point. I guess I've always gotten by with cheap kitchen knives. I still think that s90v is overkill for me, but then it (and all of the high end pm steels that I own) are probably overkill for just about anything I do, if I'm honest. So with that in mind, and since I won't give up, or stop buying, high end knives, I guess that wouldn't preclude that steel from use in the kitchen.
 
People would be surprised at how long steels like S90V and S110V really hold an edge compared to their other knives in the kitchen, even good ones, the difference is staggering to say the least.

S110V is the most amazing stainless steel I have ever used, the one I use is a custom at 65 HRC and it literally holds an edge forever in the kitchen and I am not just talking about letting the geometry cut either. I am talking about staying screaming sharp for a very long time under constant use daily, only had to touch up the edge twice going on 2 years. And it was still sharp when I touched it up, only takes like a few seconds to bring it back.

S90V is close, but doesn't hold that edge for as long as S110V, still awesome as far as edge holding goes, way beyond what most people are used to.

The South Fork is excellent in the kitchen.
 
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One wonders why the S90V Military, Para2, and Manix2 are going for big bucks, but people are all sitting around wondering what the Southfork is good for.

REALLY ?
 
Took down a Thanksgiving turkey with the South Fork. I should have left the knife in the picture. Didn't think about it at that time. It's my favorite kitchen knife because I don't have to wonder if it's sharp enough to cut what I have to cut when I pick it up.
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Strigamort said:
Yeah, really. I wanted to know what people used a particular knife for. :rolleyes:
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Next time say that in your OP. Seemed to me you were missing something.

Since you ask, I've tried it in the kitchen but I prefer my thinner, lighter, kitchen knives. I've used it breaking down boxes and it holds up well on big jobs. Don't have to muscle through the second half. I'd recommend it as a general purpose camping knife. I've gone camping with just a Swiss Army Knife back when, and this knife is more than tough enough. I'd recommend a hatchet for splitting wood though. The handle is a little slick, but you can put a two inch piece of inner tube on the end and it will tack it to your palm.
 
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The south fork is one of my favourite mid sized production fixed blades. The blade came with a little to much thickness behind the edge for my intended uses. The blade's cutting performance is more then enough for the average person, but I really appreciate a thin edge since I don't use my mid sized fixed blades for hard use, so I thought I would re-grind this to .006 inches behind the edge. I've had no issues with the edge so far and I feel it holds an edge longer and sharpens up easier then the factory grind. I find myself breaking down boxes and kitchen duties as my primary area if uses and maybe the odd whittling and fire prep if i'm camping.
 
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