Spyderco SpydieChef - Overview and Review
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- เผยแพร่เมื่อ 26 ก.พ. 2019
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**DISCLAIMER** This channel's content is meant for educational purposes only, and encourages the proper/safe use, handling, and understanding of tools. #everydaycarry #edc
One of my all-time favorite hard use knives and slicers. Living directly on the coast, this thing has been excellent with all the salt water and sand it has seen. I'm not even a Spyderco fan but love this model.
D4md Cykey
I love you.
I’m a knife nerd but I am cheap. I never knew this existed and just typed in titanium knives on blade hq. This knife came up and I fell in love with it just by how it looked and bought it immediately. It’s the only really expensive knife I own I am using it and loving it too. The balance the weight the utility it’s all there.
I love my spydiechef!..
It has a ceramic detent ball and a carburized lock bar
Most edge tests on TH-cam put LC200n edge retention above s30v. Its also easy to sharpen..many have the opinion that it's the best EDC steel you can get...it's very good.
Odd that Sal himself would score it lower. There must be some other variable.
My lc200n native 5 salt holds an edge better than my s30v para 3. I have a chef on the way as we speak, can't wait!!!
I've been eyeing this knife for weeks. May finally pull the trigger. Seems like great EDC. This will be probably my 12th purchase in past 4 weeks-- this knife thing is truly an addiction . Thanks for the presentation .
Bro I feel that I buy so many knives 😭 I’m about to buy tritium thumbstud for my 940 and the flytanium arcade and a lanyard stop for my pm2 😂
Nice review, as always.
This was a grail knife for me for a long time, and I finally got one (the newer CQI version).
Regarding edge retention; I believe Sal's initial assessment was off. In my experience, as well as according to the testing and experience of many reviewers and testers, it performs much closer to, and maybe even better than, S30v, than VG-10. Also, you have to remember, knife-god though he is, Sal has always said there is nothing wrong with the performance of H1, and that steel is pretty universally reviled.
I really like this knife, but I do have 2 nitpicks;
For ME personally, it's a bit painful to one hand close this knife because the tang of the blade is sharp, and it rubs my finger on it's way closed (again, only when I one-hand close it). Second, I find the hole placement to be a little awkward, and I also find it to be a bit small.
Overall, I think this knife is quite beautiful (based on online forums and other reviews, I'm probably in the minority), and it's definitely one of my favorite carry knives.
As a side note, while I really like the black hardware on the CQI version, I would LOVE to find some blue accent hardware for this.
The name is a bit unfortunate, because it directly colors people perceptions and expectations of the knife. Despite the name, it is not meant to be used PRIMARILY in the kitchen, nor is it meant to be used PRIMARLIY for food prep (who would design a folder specifically for food prep, it doesn't even make sense). The name is merely a nod to the fact that it takes DESIGN CUES from a chef knife.
Direct quote from Spyderco's website;
"the Spydiechef is an extremely refined folding knife that takes the user-friendly ergonomics and balance of a world-class chef’s knife and translates them into an all-purpose, everyday-carry folder..."
It is meant to be an EDC knife, and it just happens to excel at food prep because of the fact that it was inspired by a chef knife.
My lc200n holds an edge better than my s30v.
It's intended for food prep... just like the Kapara. The biggest let down of this knife is the LC200N and the GARBAGE frame-lock.
@@DB.KOOPER 1. What's wrong with LC200n? I quite like it, and it is generally well-regarded by everyone in the knife world who actually knows what they are talking about.
2. My frame-lock is perfect. 50% lock-up with zero stick.
3. It is not INTENDED for food prep. It is INTENDED to be an everyday EDC, that also does food prep well. This is as per the designer, and also Spyderco's description on the website.
The fact that you THINK it is only for food-prep emphasizes the point I made in my original post regarding the unfortunate name choice.
Hey MC, you prolly won't see this but LC200n is by far and away my favorite blade steel. It sharpens like a razor and you don't have to worry about rust ...ever. just got another spydiechef and am excited all over again.
7 months later Blade HQ has em back in stock..bought one last week..love it. Crazy detent on the close..after the FL releases the blade there’s another detent before the blade drops. I guess it protects your thumb from getting bit..glad I bought it..def want to grab a Slysz Bowie next somehow..
Very timely review as I was recently checking this out. How does it compare to the Kapara for EDC and fidget factor?
The blade's shape seems to me like some stylized santoku, because after all it's intended for food preparation, I think. Thanks for the review, excellent as always.
BTW I found out that remark you made about LC200N Sal Glesser wrote. I post it here, should anyone is interested on reading it:
Sal Glesser wrote:
Cronidur 30 was the original German invention circa 1999. It was the original Nitrogen steel. They said (back then) that they couldn't sell it to us for 2 reasons; 1) Spyderco was an international company and they were afraid that we might send it to a non patent friendly country that would cheat on their patent. 2) They were selling all they could make to Nasa at the time.
While we was disappointed, we kept searching for a "salt water friendly" steel. Then a few years later, we were introduced to H1, which worked well. When Crucible broke up, Harry, their President set up another steel company. He knew I wanted Cronidur 30 so he chased it down for me. (He's one of the few with a CPM S125 Military). But he said we couldn't call it Cronidur because it was a trademarked name. Alpha distributes the steel to custom makers. They didn't like the name LC200N (the factories name for "Low Corrosion"), so they call it Z-FiNit.
It's fairly new to the knife industry so there isn't much history at this time. It has good edge retention in plain edge. Better than H1, but not as good as VG-1-0, by our lab testing. We're still watching everyone's testing as well. The more, the better. I don't think it's as tough as H1.
The Caribbean is now shipping and it is a higher volume model so we can get more feedback.
sal
-----
Thanks!
Vets and first responders can buy this knife directly from Spyderco for $165, and the Shaman for $145. The Spydiechef must be really popular regardless of price because they're sold-out, kicking around purchasing one when they get back in stock, the Shaman is next on the Spyderco hit list though.
i'm about to buy the para 3, spydiechef, and shaman. u just saved me a boatload of money
I've had one for a few years now and it makes me not buy more kives because it does everything i want.
Also, something I think most every review does not make note of is that the handle design is specifically designed to have nowhere for food grime to hide in. Compared to the drunken or other knives with this shape in blade and handle, the chef is purpose built to be easily usable and washable. There are simple but very usable phosphor bronze washers, no back spacer, only minimal complexity in the spacers, and there are only simple titanium handles with no extra scales.
Like the steel used. Can’t go wrong with titanium but I’m not a fan of blade shape. Great vid as always
I love your Channel and I also love Nick Shabazz' Channel but if I see the same knife review and both of your videos are there, I go to yours first. Really great job man.
Cedric and ada's testing results. It seems to preform just under Elmax
Results (in Descending Order):
Maxamet: 563
CPM 10V: 389
ZDP-189: 336
M390: 334
CTS 40CP: 285
CPM S110V: 281
CTS XHP: 242
ELMAX: 236
LC200N: 226
CPM M4: 224
CPM S35VN: Kizer Gemini: 198, Chris Reeve Sebenza: 187
CPM 3V: 198
Laminated CoS: 176
CPM S30V: 175
HAP40: 173
NIOLOX: 135
154CM: 124
D2: 120
CTS BD1: 112
CPM S35VN: 109/113 (ZT)
O1: 109
1095 Cro Van: 87
N690Co: 87
1095: 75 (ESEE), 69 (Schrade)
VG10: 75
14c28n: 71
4116: 67
420HC (Paul Bos Treated): 67
5160: 59
AUS8: 58
440c: 55
420HC: 44
8Cr13MoV: 39
Victorinox: 36
7Cr13MoV: 35
Junk Steel: 4-6
Butter Knife Steel: 3
SCANDI GRINDS
A2 (LT Wright Knives Genesis): 216
Mora Carbon: 133
Mora Stainless 12c27: 88
Interesting. Not the first time I've heard that. I wonder what's is different about Spyderco's tests?
what do the numbers mean? where would cpm4v stand? Thanks in advance for fielding my questions.
@@shano81 Number of times dude can cut through rope before it stops slicing through paper. Cedric and Ada is a TH-camr that focuses on steel alloys.
Got mine today!
Awesome looking knife 👍
The inspiration for this knife was food prep, hence the chef name. It's angle allows you to lay the edge flat while still holding the knife in a full grip. It is definitely inspired by a kitchen knife with the shape.
Ya I know what it was designed to do. Its just never gonna be my cup of tea.
@@metal_complex yeah I'm in the same boat as you. I don't really tend to do food prep with my carry blades, especially not more expensive ones, occasionally if it's cheap and the knives available are just dull as hell. But for the people that do like to do this is such an amazing piece and is always my number one recommendation for people who do enjoy using a carry blade for food prep. I'm kind of an abnormal knife nut in that I also love collecting kitchen knives, my favorite being my CRK Sikayo 9" so when I'm home I always reach for one of my kitchen blades. If I'm not home and need a knife for food I'm either at a restaurant, in which case I use the knives supplied without much issue, or I'm camping or outdoors and I've always got a fixed blade on me then.
@@metal_complex a lot of respect to you by the way. You're over 20k subs these days and you still respond to comments like it's nothing. Even on a video that is over a year old. Love this channel and it is quickly becoming one of my favorites. I've been on the fence paying secondary for the CIVIVI S35VN Elementum for a while and after seeing it on your video, seeing someone handle one I bit the bullet and picked one up. I know I kind of killed the point of it being an amazing value but I couldn't help it with the amazing contrast of the blade and Jade G10, it just looks damn good. I didn't pay too much for it and still feel like it was a good value for S35VN, so don't worry there. Ha. ($100 after tax)
Beautiful for alot of edc in the kitchen! Fuckin rips through olives and herbs and whatnot....avocados? Shhhhhiiiiiitttttttt...
Love it!
The Ti-Chung Tai-wan factory makes some great knives. My SpydieChef is a left pocket carry because it's not used for anything but food, so I don't need fast deployment. I have a right pocket carry or a neck knife for that. ~ LoL
Supposedly ,the reason there is no jimping , (think chefs knife) is because Marcin didn't want micro bits of food ( bacteria ) getting stuck in the jimping!
Your using your mindset of a knife as a fidget toy to make comparisons to ZT about price. ...way off IMO. I don't think there is a ZT made that actually CUTS as good as the Spydiechef and most of the time you don't need to go through 2-3 Spydercos to get a good version!
Thanks for video
That does make sense about the gimping. I didn't think of that.
The ZT 0095 is extremely similar in profile, and slices very, very well. It's also about the same price.
No knife needs to be a fidget toy. I don't pass any real judgement on the Spydiechef in that way. I just like the reverse flick when it comes to Spyderco knives. So for me, It's not a knife I want to spend $217 on. But like I said, functionally, the knife is extremely well thought out, and will be well worth the price for many people.
Proper way to hold a chefs knife is without your finger placed directly on top. You almost want to squeeze both sides where the blade meets the handle.
The scales are actually angled down where the blade meets the handle for exactly that reason. Works great in a pinch grip.
I’ve EDC’d this knife for a while and have a history of many others. The Chef is a GREAT DESIGN!!! The blade is the most functional design I have and it’s tactical too. MY ONLY CRITICISM,.. for what I paid for this knife I’d expect the grinder marks on the blade to be polished out or if not it should be lightly stone washed.
I live in a dry desert state, so rust isn't a concern at all for me? Do you think that this knife is still worth buying if I don't care about the corrosion resistant special steel?
Yes. Definitely.
I love the blade shape/cutting edge. MORE than on a PM2. For the curve and the fact that there isn't a nub at the base of the cutting edge by the handle....which affects our abilty to sharpen fully or use more of the cuttig edge and not just near the tip at he curve of the belly. This blade design is a 'slasher" (vers a double sided dagger type blade---"stabbing")...
I wonder if the Delica has the same blade shape as the Sydiechef....only thing I don't like is knowing it's made in Taiwan...though some say it's okay and they do a good job. Rather a "made in the USA" Syperco. (or any knife....or made in Germany), Italy)
Not a real sheepsfoot blade shape because of the belly but you could call it a sort of modified one. It reminds me most of a tiny santoku
They were $180 when they first hit the market two price hikes later $217🤷🏽♂️
Check the price lately?
Ugh....
$55 price increase, now it's May 2020 😔
$270 now. Killer 💀
Mine just came in and was wondering did they (Spyderco)come out with CQI VERSION mine came with black screws and stand offs?Absolutely love it already but was wondering if this was and updated version.
Yes they did...changed the detent ball to ceramic as to that was the only thing that was prone to rust
Cooks grip knives differently. We use a pinch grip for most food prep so jimping would be useless, except for pearing but this knife is too big to be a pearing knife.
Food would get caught in jimping making clean up more difficult in a food/camp knife.
I realize it’s an old video but there’s no link for the article??
Ya old links were removed during my first demonetization issue. Its been fixed, but I never went back to fix the links because it affected over 1000 uploads. You can just Google the knife. You'll find it 👍
Should have been longer for when you're at Thanksgiving dinner and tasked to help, but every kitchen knife in the house is dull
This knife would be great if it wasn't a POS frame-lock. A BB or compression lock and I'd already own one. Instead I bought a Kapara.
Lol, what is your issue with framelocks?
Edge retention is around VG-10.. are you sure?
Check my link. Sal's words.
LC200N is almost as tough as 3V 😲
As of 2024 it is now $282 on BHQ.
Are you on Instagram?
Yep - @metal_complex
Lc200n is a steel used by NASA....they don’t need their knives to rust since they do all of their space walk training underwater 🤔
i like your channel but if your best slicer ever is a pm2 with a factory edge you are seriously buying the wrong knives!
Nick says he’s been saying wrong..Pronounced Slish...like fish..
More like, 'sleeesh'...right?
Know it can be hard to get hold of but I've had several chances to buy and never bothered with it despite all the hype it's just not for me✌
Haha, really? No one? Captain Planet people lol
I'm not a Spydie lover really, but that's the first one I've seen that I really like.
However, NO WAY at their prices. That's £250 ($321) in the UK.........
Sorry, but I feel many Spyderco's are absolutely stupidly overpriced for what they are and what you get.
$500 nz dollars for this knife in New Zealand 🙁
Weird seeing a different country on the blade
I really hope you are not romantically involved with any knife. Also one of my fav knives...great knife.
Taiwan Number one
Americans should just stop apologising for not learning how to say non American names but spend 20 seconds to learn how to say it properly. IMO
Yeah, and every tourist, immigrant or foreigner needs to stop apologizing and just learn to say American names properly... GTFO with that bullshit.