How is the H-1 edge holding?

G

gubby

Joined
Sep 23, 2005
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I'm sorry if this is a recently asked question. I performed a few searches and nothing came up.

Here's the deal. I am probably going to buy a Pacific Salt plain edge model with the yellow handle. I'm going to use it for fishing (both freshwater and saltwater), so the non-rust thing is important to me. However, if all I cared about was the non-rust ability, I'd go buy the cheapest stainless knife and be done with it. But being the knife nut I am, that isn't going to do it for me. :D

So how does the H1 material perform? Does it hold an edge well? Is it easy to put an edge back on it, if and when it wears out?

Thanks for the help. :)
 
Gubby,
The Pacific Salt comes razor sharp out of the box, you will love it. H1 won't hold an edge as long as some other super steels but is painless to sharpen. I am told that the more you sharpen it, the tougher it becomes.
 
My Tasman's been opening boxes 5 days a week for almost a month now, and this after being submerged in a saltwater tank...

It's starting to lose it's edge a bit, but still no problems.

I just got my newest Tasman about a week back, and it's been my EDC now, and it also has no issues yet.
 
Cool, that sounds fine for my uses. It'll only be used 1-3 times a week, in season. Right on! Thanks a lot
 
I find that my Atlantic Salt loses it's skin biting edge rather quickly, but still remains sharp enough to do what I need it to do (cut plastic bags, rope, zip ties, etc).
 
I've been using a Salt at work for over a year, and it served me very well and never let me down. Sharpening, however, needed to be a pretty frequent thing. I recently switch to a Dodo for work in S30V, and I have to admit, the edge holding difference is substantial in favor of the S30V. Note that both knives were serrated edge.
 
I believe the term "work hardened steel" is appropriate here. :) The more you use it and the more you sharpen it the better the edge holding becomes.
 
I have a Salt1/PE I have been using for kitchen duties for about a year now.

I use it to cut veggies, bread, meat ect.

The last time I sharpened it was about a month ago now.

In the beginning I had to sharpen it every 5 to 7 days.
 
Interesting about the decreased sharpening requirement.

Plan to pick up a yellow Pacific Salt soon.
 
I hope mine hardens! I'll have to start carrying it more or something. So far I've had to sharpen it pretty often, but seeing as how it sharpens easily that's something I can live with, especially in a knife that won't rust.
 
I have certainly experienced this decreased sharpening requirement with my SE Atlantic. At first it needed regular sharpening, probably once or twice a week with plenty of daily use, but I would say less than once a month now, and I like to keep them shaving sharp for work...

I'm also seeing the same thing with my Pacific and my Tasmans, though they are still in earlier stages of this work-hardening. It's quite bizarre really! I couldn't say whether the effect is as pronounced on PE as I've been using SE much more lately. SE is excellent in H-1.

Out of 20+ Spydies, the models I keep going back to for regular use at work are the H-1 knives. Very easy to keep very sharp!
 
Well, I opted for the Salt1 over the Pacific Salt, because I figured it'll be more convenient when it's time to gut surf perch. I haven't been fishing since I got it, so I don't know how it performs, but it is scary sharp at the moment. :D

I'll be using it for freshwater fishing for the time being. However,once September rolls around, I'm off to college, where the saltwater fishing is 10 minutes away. Weekends are gonna be fun...
salt116jw.jpg
 
the steel is more than decent.. it will hold an edge for as long as you need it. It touches up easy on the sharpmaker. its a decent knife IMHO
 
I'm glad I saw this thread again. For the past few days I've been using my Pacific Salt to cut out our old carpet, as we'll be getting new carpet next week. This thing ROCKS! The SE just shreds the carpet and I have done 2 large rooms so far without any need for resharpening. My dad is using a Chinook, which held up just about as well. I am more impressed with the Pacific every time I use it.
 
I have two Salt1's, I like them that much. It's the knife I carry when I want a crazy sharp knife. They are great for whittling wood and cardboard cutting. It will not hold an edge as long as an equal S30V knife, but then, they are so easy to bring back to a shocking sharp edge. In a pinch you can strop on cardboard, shoe, wood, etc and you are in business again.
 
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