Long Term Use Of H1 Steel?

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GhOsT1321

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May 5, 2009
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Has anyone here used H1 steel for 5 or more years?
I haven't had any knives in H1 but after a little research it seems like the perfect steel, and it sounds too good to be true. Here is what I have read...

The knife is completely rustproof and the more you cut with it and sharpen it the harder the steel gets due to "work hardening" but the steel never gets brittle I have heard that from "work hardening" a serrated knife got to 68 on the Hardness scale, and the plain edge got to 65.

This sounds too good to be true and if the knife gets constantly harder then there has to be a downfall right? Or maybe it doesn't get harder at all and that was false "research"
What are your experiences with H1 Steel?
 
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I've had my SE Salt 1 as a beater for about 4 years now.
Everything is true but to an extent. My Salt has about the same edge holding ability as VG-10 in SE, which is very very good of course, but I can't sense it getting any better so for as much as I can judge, it seems to be the ceiling for the SE.
It still sharpen up very easily and it takes a wicked sharp edge, sharper than most other steels I have used (carbon included). That scary sharp edge is lost quite quickly, but paper slicing sharpness stays for a good long time.

Also, I found that the edge on it is so easy to bring back that a simple stropping on a pair of jeans actually does the trick quite well while working.
 
I've used a SE Tasman Salt for 3 or 4 years now as a box opener and water knife. I've never let it get dull and touched up the edge with a loaded leather strop often. I haven't noticed much difference in the edge holding though. For me, a steel that takes a good edge, holds it for a good length of time, and is impervious to the water is what sold me on the knife. It does tend to scratch easily, so keep that in mind if it bothers you.

I don't have a lot of experience with PE H1, but I've been very pleased with my Ladybug in the steel and PE. It's only been a couple of months, but it takes a great edge, holds it, and comes back very quickly. Great lil' blade:thumbup:
 
GhOsT1321 said:
Has anyone here used H1 steel for 5 or more years?
I haven't had any knives in H1 but after a little research it seems like the perfect steel, and it sounds too goof to be true. Here is what I have read...

The knife is completely rustproof and the more you cut with it and sharpen it the harder the steel gets due to "work hardening" but the steel never gets brittle I have heard that from "work hardening" a serrated knife got to 68 on the Hardness scale, and the plain edge got to 65.

This sounds too good to be true and if the knife gets constantly harder then there has to be a downfall right? Or maybe it doesn't get harder at all and that was false "research"
What are your experiences with H1 Steel?
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If you are wondering about the rust. It will not rust! Its been tested by plenty of people on the forums with bleach and even battery acid did not stain my blade. I have the PE. ITs edge retention is about aus8A which is fine with me! Buy one! You will not regret it!
 
I'm not quite sure any end user has actually been able to use H1 for a full five years since I recall the first models being released in late summer 2004.

I've carried and used a PE Pacific Salt since mid-August 2004. The knife was rarely cleaned, never oiled since it was around food and exposed to all manner of liquids, solvents and other nasty items on a daily basis. I've chopped with it, pried with it and generally beat it up everyday I used it. No rust was noted on any portion of the knife.

I've sharpened the knife so much I've reduced the the cutting edge by almost 3mm. I have noticed increased edge retention and sharpness and that's about it.

It's the real deal. :thumbup:
 
Ping Jill Jackson over in the BF Spyderco forum. I doubt she's used hers for 5 years but she has used her Salt extensivly for a good amount of time. I believe she has nothing but good to say for the Salt and H1.
 
I've had a Pacific Salt since they came out. I haven't found that H1 hardens with use.
It looses its edge at the same rate now as it did when new.

I love the steel though - you just have to keep on top of the sharpening...which I enjoy :)
 
I have used my Pacific SE at work for about two years now. It has been abused with no problems occurring. It holds an edge well and sharpens up easily. The working edge does harden as it does not scratch as easily as the rest of the blade. It also buffs out easy to a mirror finish. It does not retain a "super edge" like some other steels but it is maintenance free. It is probably one of the most versatile steels out there right now.
 
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