Spyderco Stretch ZDP-189 Lightweight Plain Edge Knife, Blue

!±8± Spyderco Stretch ZDP-189 Lightweight Plain Edge Knife, Blue

Brand : Spyderco | Rate : | Price :
Post Date : Feb 02, 2012 15:16:33 | N/A

ZDP-189 blade steel is the hottest, hardest and highest performing blade steel in the knife industry today. Its 3% carbon content makes it harder and enables it to hold an edge much longer than other steels. Spyderco is one of a handful of manufacturers in the world offering ZDP-189 blades, and the C90 Stretch is one of the flagship designs to feature this amazing material. Designed by Spyderco founder and chief designer Sal Glesser, it began as a pet project for both personal use and for use by hunters looking for a high-performance knife for skinning and outdoor chores. Providing exceptional cutting power and edge retention in a convenient, discreet package, it quickly earned a place as a mainstream production piece. The lightweight version of the Stretch mates a full-flat-ground blade with a blue fiberglass-reinforced-nylon handle and a sturdy back lock mechanism. A four-way pocket clip offers your choice of left or right-hand tip-up or tip-down carry. The C90CFP exemplifies all that is Spyderco: function, high performance, advanced materials and workmanship in an out-of-the-ordinary package.

• Features a blade ground from ZDP-189 steel with an ultra-high 3% carbon content for superior edge retention and wear resistance
• Full-flat-ground blade with a plain (PlainEdge) cutting edge
• High-strength back lock mechanism with David Boye Dent ensures safe, secure blade lock-up
• Lightweight blue fiberglass-reinforced-nylon handle with Bi-Directional Texturing for a secure grip
• Four-position pocket clip supports tip-up/tip-down, left or right-side carry

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11-13-11 knives i just got back from being sharpened

!±8± 11-13-11 knives i just got back from being sharpened

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11-13-11 knives i just got back from being sharpened

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Chef Knife Blades and Materials - Part I

!±8± Chef Knife Blades and Materials - Part I

Chef Knives are divided into four main categories by the types of material used to make them.

The prices of a cooks knife are usually consistent with the amount of work put in to produce the blade, and the material value.

Now I say usually because there are many brand names that will ad a significant amount of money to the cost of the knife.

The chef knife materials are:

1. Carbon Steel
2. Stainless Steel
3. Laminated
4. Ceramic

There are also two main ways for making the blade for the knife:

1. Forged
2. Pressed

Carbon Steel Chef Knife Blade:

Carbon Steel is an alloy of Iron and approximately 1% Carbon.

It will produce a very sharp edge that will hold for a longer time.

Most "Super Steel" Knife Blades that are forged in the far east (mostly Japan) are made of Carbon Steel alloys which may include Chrome, Vanadium, Cobalt, Molybdenum and other elements.

Some names of the "Super Steel" blade materials are VG-10 which is a compound of iron, carbon, Cobalt, Vanadium, Molybdenum that is only available in Japan or ZDP-189 which is made by Hitachi Japan.

The best Chef Knives are made of Carbon Steel which is folded over itself several time, it can be from just 2 folds and up to 800 folds.

What comes out of these folded blades are what we call today "Damascus Steel" which is a chef knife that shows the layers of steel and carbon on the blade.

Most knife blades use 16 or 33 folds, the better and more expensive ones can use 67 folds and up.

What each fold does is give the chef knife more steel fibers and that gives it flexibility and durability that no other material can give.

Some brand names that use this type of chef knife blade technique are Spyderco,
Kershaw, Sakura, Kyocera, and more.

The next segment will be about Stainless Steel Chef Knife Blades.

Chef Knife Blades and Materials - Part I

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