How does fully serrated spyderco do for food prep,and food cutting(sausages,ham,chese

[lonestar1979]

I am thinking of getting pacific salt fully serrated,as its known to hold edge longer than plain edge of same model,and was wondering how serrations do in cutting soft materials.I have couple fully serrated spydercos but havent used them besides cutting some rope.

 

[yablanowitz]

Most of my use of my SE Aqua Salt has been food prep. I works great for me (I almost lost it to my girlfriend when she tried it) and it boggles the minds of the non-knife people who have seen me slicing up summer sausage with it.

 

[ThePeacent]

I am thinking of getting pacific salt fully serrated,as its known to hold edge longer than plain edge of same model,and was wondering how serrations do in cutting soft materials.I have couple fully serrated spydercos but havent used them besides cutting some rope.

two words:
like butter

 

[Surfingringo]

They work quite well...especially if you keep em nice and sharp (which is very easy with the sharpmaker). Get yourself a Pacific Salt and enjoy!

 

[Petunia D. Feeble]

Like most other good, serrated kitchen knives. They slice very well, but suck at chopping and mincing.

 

[palonej]

They work quite well...especially if you keep em nice and sharp (which is very easy with the sharpmaker). Get yourself a Pacific Salt and enjoy!

Ya know Lance.....in regards to keeping Spydie serrations sharp......I couldn't believe how easy it was to get my Pac Salt stupid sharp on the Sharpmaker!! After reading how many people stay away from them because they are impossible to sharpen kept me away from serrations.
Realized how badly I needed serrations at work, said screw it and ordered a Pac Salt.
Beat it up and took a shot at bringing the edge back......took 15 minutes and it push cut phone book paper!!!
It isn't hard to do at all!!
Joe

 

[Murphjd25]

Ya know Lance.....in regards to keeping Spydie serrations sharp......I couldn't believe how easy it was to get my Pac Salt stupid sharp on the Sharpmaker!! After reading how many people stay away from them because they are impossible to sharpen kept me away from serrations.
Realized how badly I needed serrations at work, said screw it and ordered a Pac Salt.
Beat it up and took a shot at bringing the edge back......took 15 minutes and it push cut phone book paper!!!
It isn't hard to do at all!!
Joe

Thats is the only reason that's kept me away thus far too...hmm I may need to just get one now, a full serrated salt would be awesome to have on the job as well. It really is that easy huh Joe?

 

[Sosa]

Yeah get a sharpmaker. Your gunna need it the h1 dulls really fast.

 

[palonej]

Yeah get a sharpmaker. Your gunna need it the h1 dulls really fast.

NOT the serrated version Sosa. Matter of fact, it stays sharp for quite a long time. Plain edge will dull if you look at it wrong.
Have you tried H1 serrated?????

Murph, it is a breeze!! Know what I did??? I finally watched the SM DVD and watched Sal do it!!
It really took me 15 mins to get it screaming sharp!!!
Joe

 

[palonej]

This thing will cut just about anything we come across Murph!! It is also tough as nails!!!
And for $80???? Excellent value???
Joe

If I can get this thing this sharp......anyone can......on a Sharpmaker!!

Loved the Pac Salt so much I grabbed one of these also!!
Another pocket chain saw!!

 

[The Deacon]

The Pacific has a relatively thick blade, so it won't slice as well as one of Spyderco's serrated kitchen knives, but it will still do a decent job.

 

[Surfingringo]

Yeah get a sharpmaker. Your gunna need it the h1 dulls really fast.

Hi Sosa, I remember you had some pretty heavy rolling when you first purchase a Pacific Salt. I'm curious if you continued using the knife or if you kind of lost faith and retired it? I ask because I have had similar experience with a new Pacific Salt. Remember that edge comes from the factory chisel ground with the serrations cut at what appears to be just under 15 degrees and the other side with whats probably a 2-3 degree primary grind. That means the factory edge is barely 15 degrees inclusive. It cuts great but is VERY prone to the teeth rolling when brand new. I have found my edges to perform much better after a few sharpenings, which are adding about a 25 degree microbevel. (I say 25 because I sharpen on the 20 degree setting but hold the knife nearly flat on the back side. Once I've sharpened a few times like that the edge retention improves as the teeth are much less prone to rolling.

 

[Brock O Lee]

Get the Pacific Salt, and while you're at it, spend another $20 and throw in a K04 or K05 SE to keep in your kitchen. You can thank me later.

The kitchen knives are excellent performers, and easily outperform the serrated folders for food prep. That's because they use much thinner stock (1.3mm vs 3mm), are full flat grind, and the serration pattern is shallower/less snaggy. MBS26 is corrosion resistant enough not to rust even if you leave them dirty overnight, and I find them easy to sharpen.

 

[cut it out]

I hate se edges but Spyderco's are the very best!! I like there's. There like pocket chain saws! Lol.

 

[lonestar1979]

have been looking at this kitchen knife for a long time now

 

[JD Spydo]

I feel extremely blessed because a few years back I landed one of Spyderco's older AUS-8 full Spyderedged CAtcherman models. And as good as that knife is I can't for the life of me figure why they didn't do any other Catcherman in Full Spyderedge. My full SE Catcherman is great for any kind of food prep and it's a "must have" on fishing trips and on hunting trips as well. I can do so much more with a fully serrated Catcherman than I can with one of the combo-edge units that became so popular toward the end of their tenure.

And when they did the H-1, USN Sprint run with the nuclear green handle I was just dumbfounded that they didn't offer that one in full SE because they had just tested several of their Spyderedged models and found out that H-1 made about the best Spyderedges overall.

But if any of you can ever find one of the older, AUS-8 Catcherman models in full SE you better jump on it. Because it is about the best overall, fully serrated food knife I currently have.

 

[Mick_1KRR]

Yeah get a sharpmaker. Your gunna need it the h1 dulls really fast.

No it doesn't, you know it's a work hardened steel? so it will hold it's edge the more you use and sharpen it. Also the SE version comes in at a rockwell easily over 60 and holds its edge better than most high dollar knives out there. Maybe you just had a bad experience with a fresh from factory, unused plain edge. My plain edge holds an edge better than 154cm knives now that i've used it and sharpened it. IT will lose it's "shaving" edge fairly quick, but lets get real - all knives do even super steels if you actually cut tough stuff. But, it will hold its working edge for a good long time, and that's much more important than being able to slice phonebook paper.

 

[lonestar1979]

I was watching some h1 tests on carboard with plain edge,its not bad performer at all and easy to touchup.Will get plain edge salt with black blade,and sharpen the tip.I love endura3 so this will be my edc knife.I dont mind touching it up with couple strokes on ceramics every time I finish food cutting .,etc,might be little thick,but what can you do.Hopefully Spyderco will come out with new endura soon.

 

[kjd2121]

This thing will cut just about anything we come across Murph!! It is also tough as nails!!!
And for $80???? Excellent value???
Joe

If I can get this thing this sharp......anyone can......on a Sharpmaker!!

Loved the Pac Salt so much I grabbed one of these also!!
Another pocket chain saw!!

So what is the bottom knife shown? Very nice. Would like one of those

 

[me2]

No it doesn't, you know it's a work hardened steel? so it will hold it's edge the more you use and sharpen it. Also the SE version comes in at a rockwell easily over 60 and holds its edge better than most high dollar knives out there. Maybe you just had a bad experience with a fresh from factory, unused plain edge. My plain edge holds an edge better than 154cm knives now that i've used it and sharpened it. IT will lose it's "shaving" edge fairly quick, but lets get real - all knives do even super steels if you actually cut tough stuff. But, it will hold its working edge for a good long time, and that's much more important than being able to slice phonebook paper.

Work hardening doesn't mean it hardens while you work with it. I have seen no evidence that sharpening it increases edge holding through work hardening. Spyderco has never made that claim that I have seen either. The current notion is that grinding the stations increases the hardness on those style knives. I didn't notice any unusual edge holding in my H1 serrated folder either. The edge holding was more than acceptable, but nothing really out of the ordinary.