OK , I do love acronyms, pardon my French but when I have received the Spydiechef I was very excited to test a design made for chefs: a folding tool cooks could keep in their pocket.
Knowing my needs to turn SD design into tools, this time the grass was cut under my feed. Marcin Slysz purpose was very clear even in the material choice.
But first the design.
Why using a Sebenza like handle ? Because Titanium is stainless and the opening construction is easy to clean. It’s also a relatively thin design, easy to pocket. No jimping, no need for and again easier to rince under water.
Because a cooking tool do get dirty. Here for example are the remain of Mozzarella di Buffala…
The choice of the blade steel is also interesting. LC200N is a state-of-the-art high nitrogen alloyed tool steel that is specifically formulated to offer superior corrosion resistance and extreme toughness, even at high levels of hardness. I have used carbon steel with patina on it and no smell or taste has been noticed during their use with food, but here with that kind of steel you are certain to show a clean knife to inspection before starting your recipes…
So the whole knife is very much completely impervious to rust. That means it could also been used near the sea and even on a boat where the possibility to open and close a rust free knife with one hand can be really safe and useful. There is no steel insert to prevent excessive wear on the lock, like many new RIL locks nowadays. I don’t know if the titanium has been heated to be harder, or perhaps the nitrogen alloy is not abrasive ?
One thing which can be noticed is that this alloy can be ground flat when H1 could not. All H1 steel were hollow ground blade.
Back to the kitchen. Once closed it needs a bottle to stand up right. Chose your poison !
The detent is quite strong and is the main brake to the opening and closing of the blade. The more it will be in use the better it will become. unlock, the blade falls free and there is no blade lateral or vertical. Taichung has done a great work again.
But what is especially great with that Marcin’s design is the possibility to cut on board.
It’s much easier than to use a flipper knife for example as here all the edge can get in contact with the cutting board with nothing on the way even no choil. Practical to do all those moves for vegetable preparations for example. This is very very practical in my book.
The factory edge was so sharp and toothy, it was a breeze to cut into tomatoes. Tomatoes are a good test for sharpness as those fruits can have a resilient skin on very soft flesh.
The Spydiechef was a razor right out of the box and the geometry is thin enough for its main battlefield: the kitchen.
The broad blade goes easily with a lot of control. And the lenght makes it handy in polyvalence. You would need a longer blade too, but the Spydiechef can do 90% of the work with precision and ease. It is also a beautiful tool to use and feel under the hand.
And out of the kitchen ? Is the Spydiechef a knife to go ?
Yes it is. With it’s belly, this knife can be a nice tool to bring with you during hunting season. You can hold it by the broad blade and you got a very efficient skinner. I still don’t know how the edge will last on dirty rabbit hairs but so far it was easy to keep the edge razor sharp with a light touch up.
On wood, the knife goes steady and deep as the edge is thin and the belly helps a lot. The lock is also very sturdy. I was able to get big chips of wood. The blade is not fragile either especially the tip which won’t break easily. So yes, the cook can go camping ! There is even a lanyard hole, so the knife was thought with outdoor safety in mind.
Overall this is a lovely knife, which can be a great EDC. At least it’s not a free ticket to jail.
It works great in the kitchen and I’m looking forward using it on bigger chores.
And the Chef and Honor.
There is a lot of matter to remove and by hand, it takes some time.
I had ordered a titanium deep carry clip for my 
So here it goes ! 
I’m always amazed at how thick the blade is and how solid this little folder is after one year without real maintenance. I have found the scandi S30V quite easy to maintain razor sharp and to my surprise it is easy to keep that way without any convexing and losing the “zero ground” scandi edge. But the best thing about the Wolfspyder is how hard
Easy to carry and easy to reach in the pocket. This one will be in my pocket for a trip in Norway very soon ! The Scandi ground little big knife in Scandinavian territory ! 
It has all started when I wanted to review the Spyderco Gayle Bradley Junction. It’s a great design for an EDC fixed blade which can be used for everything. Easy to carry in its pancake constructed bolteron sheath. But the edge was just too thick for my own use. 
To my knowledge, SPF27 is some kind of CPM D2 steel. A lot of carbon 1.5% and not a lot of chromium around 12%. Not the easiest on the stone as a semi stainless. It was not very soft under the diamonds compared to another blade in N690 HRC59 I got with me. And it was not really easy to remove the shoulder to create a gentle convex edge. Patience… In sharpening is important. And I often lack of it but I was able to improve it. 
Next some black stone mostly to remove the scratches. 
And then the white ceramic to get a better finish and a razor steel. 
You can notice the chamfered signature hole on the Junction. A première. The cuts were deeper. It was better! Much more enjoyable. 
But the spine was too sharp for my thumb and diamonds came handy to rounded the angles. It would never be a Sebenza spine…. 
Again the control during whittling was much much better. One should never be scared to round the edges for suiting your own needs. 
The handle is very flat on that knife. It’s an attention for people who wish to stash their knife in a pocket or a backpack without leaving a print. 
But a flat knife is not the most comfortable in the palm of your hand… Especially when cutting hard things for a long time. 
I decided to make a quick comparison with the Spyderco Sprig which is a pleasure to use. 
You can notice how the Phil Wilson’s Sprig got a thicker handle. And it change everything when cutting hard things. Also Phil Wilson’s is all about performances. Its geometry is stellar. 
It immediately cuts deep in wood without any real improvement needed…. 
But diamonds were there to be usef. 🙂 
I was able to get thin regular cuts into the wood. So I have decided to try the diamonds on the Gayle Bradley Bowie I have brought with me. This one got a thicker geometry and is made if the same pulverized alloy as the Junction 
You can always improve an edge. 
Used as a light chopper it worked just fine. 
Gayle Bradley has provided a great compact Bowie which can be used as a light camp knife. 
You can see: it’s not a lot bigger compared to my Ed Chempp Bowie. 
And the edge once thinned is honorable. 
Of course it is not as thin as my Pekka Tuominen Urban II for example. And not as aggressive as the Sprig… 
I got…. too much knives on my table… 
An Francesca knows how to prepare the pasta with pomodori. 
Crostini a la Toscane. Poultry liver, oignons, red wine, bread and a Bowie. 
Also the Delica was able to cut from the ricasso to the point without any hard pressure. In the end, I had noticed that the Junction was less good than the Sprig and the Delica was still the best whittler in the batch. No matter the steel, for wood cutting, geometry is queen. So I have taken my Bowie back to the diamonds and put a keener edge. Tomorrow it will be hunting day. 
NemoKnivesReview 