- Joined
- Aug 7, 2003
- Messages
- 3,330
And it's a Spyderco no less, a brand that had heretofore never done "it" for me, usually because though lockbacks and the hole are ambi, this left hander was always disappointed in the clip mounting options and FRN handles that flexed like a toy, so much so that they made my BM 806D2 Axis seem like a fixed blade in comparison.
I have or have had other stainless knives, but they generally fall into two distinct categories: Cheap "400 Series" knives like SAKs, Buck 110s, Cases, etc., and "higher end" stainlesses like ATS-34 and 154CM or VG-10. I have dumped a lot of higher end stainless steels onto the secondary market over time.
For me, SS always turned out to be the bridesmaid. I have carbon steel Case knives I like better than the SS ones. I have tool steel folders I like better than any SS ones. I have 1095, 5160, and A2 fixed blades that are my favorites over any SS ones. The world got by fine for centuries without stainless steel and evidently I would too for hopefully a few more decades.
What's more, is that over the years I discovered the general truth about stainless in that the better SS knives usually had the minimum required amount of chromium. So they were entirely capable of rusting as badly as the semi-stainless steels like D2 if neglected around moisture. Many of my so-called stainless knives have counterparts on offer that are as coated as any tool steel blades can be. It's not all for show covering some stainlesses with thermo bonded paint.
What was the point of the stainless steel knife that wasn't very stainless or corrosion proof? I quit buying anything in stainless except new LMs or SAKs over five years ago, until yesterday that is.
Then I took delivery of a Spyderco Pacific Salt PE. Finally, a stainless that will always do what my tool steel knives cannot--it will apparently neither stain, nor rust. I immediately set it to work in the kitchen on various vegetables and fruits I knew from experience gave carbon knives a patina. Nothing. I rinsed it in the sink, didn't dry it and left it overnight. Not a speck. Ran through the dishwasher and neglected it all day while at work--nothing. In all it is proving to be the confirmation of the infamous thread here that subjected H1 steel to all manner of insults with nothing harming it. Also, unlike titanium or exotic non carbon knife blades, this one is usefully sharp and economical at the same time.
The Pacific Salt is still not perfect. It is still sporting a flimsy feeling total FRN handle that I think lacks class, and too easily torques in my big mitts for my tastes, but the plastic definitely serves to keep the corrosion, the weight, the thickness, and the cost in check. Also, I feel like a guinea pig of sorts in that there is not much solid info available on H1 edge holding, lateral strength, ease of resharpening, edge chipping, or anything else out there. I am willing to be a test subject of sorts for a really stainless steel.
For the price, maybe the Spydie PS is at long last heralding the arrival of the perfect stainless steel folder in that it simply won't rust. Finally, the knife is made that one can totally ignore wiping down/drying off/blowing out/not immersing/rinsing off in the kitchen or offshore! Finally someone executed on the only real point of having a stainless steel knife in the first place. Thanks Spyderco, you have one H1 convert and are onto something special I daresay. :thumbup: Now I will only buy carbon steel knives, or stainless ones made of H1 and I won't forget who introduced me to the latter steel first.
I have or have had other stainless knives, but they generally fall into two distinct categories: Cheap "400 Series" knives like SAKs, Buck 110s, Cases, etc., and "higher end" stainlesses like ATS-34 and 154CM or VG-10. I have dumped a lot of higher end stainless steels onto the secondary market over time.
For me, SS always turned out to be the bridesmaid. I have carbon steel Case knives I like better than the SS ones. I have tool steel folders I like better than any SS ones. I have 1095, 5160, and A2 fixed blades that are my favorites over any SS ones. The world got by fine for centuries without stainless steel and evidently I would too for hopefully a few more decades.
What's more, is that over the years I discovered the general truth about stainless in that the better SS knives usually had the minimum required amount of chromium. So they were entirely capable of rusting as badly as the semi-stainless steels like D2 if neglected around moisture. Many of my so-called stainless knives have counterparts on offer that are as coated as any tool steel blades can be. It's not all for show covering some stainlesses with thermo bonded paint.
What was the point of the stainless steel knife that wasn't very stainless or corrosion proof? I quit buying anything in stainless except new LMs or SAKs over five years ago, until yesterday that is.
Then I took delivery of a Spyderco Pacific Salt PE. Finally, a stainless that will always do what my tool steel knives cannot--it will apparently neither stain, nor rust. I immediately set it to work in the kitchen on various vegetables and fruits I knew from experience gave carbon knives a patina. Nothing. I rinsed it in the sink, didn't dry it and left it overnight. Not a speck. Ran through the dishwasher and neglected it all day while at work--nothing. In all it is proving to be the confirmation of the infamous thread here that subjected H1 steel to all manner of insults with nothing harming it. Also, unlike titanium or exotic non carbon knife blades, this one is usefully sharp and economical at the same time.
The Pacific Salt is still not perfect. It is still sporting a flimsy feeling total FRN handle that I think lacks class, and too easily torques in my big mitts for my tastes, but the plastic definitely serves to keep the corrosion, the weight, the thickness, and the cost in check. Also, I feel like a guinea pig of sorts in that there is not much solid info available on H1 edge holding, lateral strength, ease of resharpening, edge chipping, or anything else out there. I am willing to be a test subject of sorts for a really stainless steel.
For the price, maybe the Spydie PS is at long last heralding the arrival of the perfect stainless steel folder in that it simply won't rust. Finally, the knife is made that one can totally ignore wiping down/drying off/blowing out/not immersing/rinsing off in the kitchen or offshore! Finally someone executed on the only real point of having a stainless steel knife in the first place. Thanks Spyderco, you have one H1 convert and are onto something special I daresay. :thumbup: Now I will only buy carbon steel knives, or stainless ones made of H1 and I won't forget who introduced me to the latter steel first.