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

me2 said:
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.
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I'm well aware what work hardening means. People can argue til they are blue in the face about "their experiences" and really it doesn't mean squat if the other guy reading doesn't feel like accepting it, so there's no point debating it. And furthermore, unless someone sets up a documented, monitored and strictly controlled test using machinery to do cut tests, there will be no "evidence" just user opinions. The H1 steel was never terrible at edge holding either way, feels a lot like 154cm on Benchmades lineup. And given its amazing ability to withstand corrosion and still hold a working edge decently, i think it's a fantastic steel.
 
me2 said:
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.
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Spyderco does claim that serrated H1 measures at a higher rockwell.
 
MBS-26 comes with the additional benefit that you never have to worry whether work-hardening is true or not. :p
 
AF said:
Spyderco does claim that serrated H1 measures at a higher rockwell.
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That's true, but the current notion is that it happens during grinding, not sharpening and use.

On a more topic related note, the serrated edge on Spydercos is oddly effective at push cutting cheese, at least my Salt 1 was.
 
Love my Pacific Salt SE for food prep and general use but like to carry something PE as well. Last year I spend 7weeks in Portugal of which 5 weeks on the farm of friends using my Pacific Salt for allmost everything, carrying a Spyderco ARK neck knife for a PE blade.
The Pacific did great cutting food but at times also did great doing some light batoning starting the fire.
I also like the Native 5 for a PE companion and am waiting for the PM3. (or just carry a Pacific Salt with Strider SnG)
 
I have a serrated Salt 1 and while I like it a lot for several reasons--aggressive cutter, very light weight, corrosion proof, great edge holding, inexpensive to replace--I do not think it's a great tool for food prep. It does fine, don't get me wrong, but an FFG Delica or Endura is superior in that department. I just find it difficult to get a clean, thin slice with a saber ground serrated blade. Also, if you are slicing something like sausage with a tough outer casing, the serrations will actually prevent the blade from cutting all the way through unless you use a sawing motion--then they tend to cut beyond that outer edge into whatever is beneath, hopefully a cutting board, or something similar.
 
Lays em wide open brotha!

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palonej said:
This thing will cut just about anything we come across Murph!! It is also tough as nails!!!
And for $80???? Excellent value???
Joe
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If I can get this thing this sharp......anyone can......on a Sharpmaker!!
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Loved the Pac Salt so much I grabbed one of these also!!
Another pocket chain saw!!
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Does anyone know what the last knife pictured is?
 
kjd2121 said:
Does anyone know what the last knife pictured is?
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Yes. It is a Spyderco Autonomy. That is a push-button automatic knife from their Op Sec lineup (restricted sales, Military, Law Enforcement, First Responders and such).
 
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