Folks,
I have written on the Spyderco company forum recently about this, so I thought Id ask you all too although I know that some here frequent both sites.
I am planning to buy a Spyderco Police model, in stainless steel with a plain edge. My local supplier has the new versions in ATS-55 and one of the older versions (display model) in GIN-1. There are things about the older model that appeal to me, and I may even be able to get it a little cheaper too. My question regards the two types of blade steel.
Can any of you comment on theperceived sharpness of these two steels, when sharpened up? I love the way AUS-8 (for example) seems to get extremely sharp, due in part to its fine grain structure Im told. It is great for demonstrating how sharp the knife is, for instance by shaving arm hair. Does GIN-1 perhaps behave a little more like this than ATS-55? Is it possibly a little easier to sharpen than ATS-55? I know that GIN-1 is thought to have somewhat better corrosion resistance than ATS-55, so that would be quite useful to me. Do any of you own knives with both kinds of steel? How would you compare them for the above qualities?
This knife will be my new EDC, I think. I have fallen in love with my serrated SS Police model for EDC, and I think that the plain edged version may be even better for versatility. Even if the GIN-1 blade had somewhat poorer edge retention, if it had other advantages I think that I might prefer it.
I appreciate any help you can offer. Jeff/1911.
I have written on the Spyderco company forum recently about this, so I thought Id ask you all too although I know that some here frequent both sites.
I am planning to buy a Spyderco Police model, in stainless steel with a plain edge. My local supplier has the new versions in ATS-55 and one of the older versions (display model) in GIN-1. There are things about the older model that appeal to me, and I may even be able to get it a little cheaper too. My question regards the two types of blade steel.
Can any of you comment on theperceived sharpness of these two steels, when sharpened up? I love the way AUS-8 (for example) seems to get extremely sharp, due in part to its fine grain structure Im told. It is great for demonstrating how sharp the knife is, for instance by shaving arm hair. Does GIN-1 perhaps behave a little more like this than ATS-55? Is it possibly a little easier to sharpen than ATS-55? I know that GIN-1 is thought to have somewhat better corrosion resistance than ATS-55, so that would be quite useful to me. Do any of you own knives with both kinds of steel? How would you compare them for the above qualities?
This knife will be my new EDC, I think. I have fallen in love with my serrated SS Police model for EDC, and I think that the plain edged version may be even better for versatility. Even if the GIN-1 blade had somewhat poorer edge retention, if it had other advantages I think that I might prefer it.
I appreciate any help you can offer. Jeff/1911.