- Joined
- Aug 7, 2003
- Messages
- 3,330
Looks like I am going to finally be testing my Spyderco warranty.
Long story short, I fish for the sport and the meat, not for taking tiresome photographs on the dock for the wall of some captain's harbor shack, so I was opening a salmon up on a charter's fantail last weekend when my Pacific Salt unexpectedly gave up and folded when I had to back up the knife after getting a little hung up. I was wearing "knife" gloves in anticipation of next going to the filet knife, so I didn't get hurt, but I was a little disconcerted.
I put the filets on ice so they could be seared that evening, and I had the rest of the charter trip to relax and to clean up and examine my Salt. I can now close the Salt with moderate hand pressure with no side flexing on the handle. I take that to be abnormal, so I am sending it in.
What this issue raised in my mind is what are the locking bars made of?
Everyone knows, or should know, what their blade is made of.
Assuming the blade is properly heat treated, or in the case of the Salt, properly precipitation hardened, through and through, it seems clear to me anyway that the blade stands a good chance of being "harder" or more "wear resistant" than is the locking bar IF the bar is made of less spectacular steel either materially or through a lesser standard of hardening.
So, Sal or someone, can you please shed some light on whether the locking bars are made of a different material than the blade steel? I suspect in the case of the PS that the bar is a 400 series stainless, but that is a guess. My working theory on the presumptive failure of my PS is that the "work hardened" H1 steel has worn out whatever the lock is made of.
Even if the bar in the PS is made of the same steel as the blade is, I'd appreciate knowing if that is the case.
Thank you in advance to anyone who can shed light on the material issue.
Long story short, I fish for the sport and the meat, not for taking tiresome photographs on the dock for the wall of some captain's harbor shack, so I was opening a salmon up on a charter's fantail last weekend when my Pacific Salt unexpectedly gave up and folded when I had to back up the knife after getting a little hung up. I was wearing "knife" gloves in anticipation of next going to the filet knife, so I didn't get hurt, but I was a little disconcerted.
I put the filets on ice so they could be seared that evening, and I had the rest of the charter trip to relax and to clean up and examine my Salt. I can now close the Salt with moderate hand pressure with no side flexing on the handle. I take that to be abnormal, so I am sending it in.
What this issue raised in my mind is what are the locking bars made of?
Everyone knows, or should know, what their blade is made of.
Assuming the blade is properly heat treated, or in the case of the Salt, properly precipitation hardened, through and through, it seems clear to me anyway that the blade stands a good chance of being "harder" or more "wear resistant" than is the locking bar IF the bar is made of less spectacular steel either materially or through a lesser standard of hardening.
So, Sal or someone, can you please shed some light on whether the locking bars are made of a different material than the blade steel? I suspect in the case of the PS that the bar is a 400 series stainless, but that is a guess. My working theory on the presumptive failure of my PS is that the "work hardened" H1 steel has worn out whatever the lock is made of.
Even if the bar in the PS is made of the same steel as the blade is, I'd appreciate knowing if that is the case.
Thank you in advance to anyone who can shed light on the material issue.