Hello
Its been a while since I've posted in the spyderco forum.
I too work in an unforgiving salt water environment, (commercial fisherman) and at the end of the day I am usually too tired to think, let alone clean my knife (a full size dyad in ATS-55 and micarta). Aside from some slight discoloration spots, the ATS-55 hasn't let me down in over a year's worth of service. I can only carry this knife at work, because I am afraid that it will stink up my clean pants.
The serrated edge sharpens up nicely and needs very little maintenance, and is the cat's ass for cutting rope.
I have contemplated purchasing a Pacific Salt in SE and a PE Salt I, but I have put it off for some time now. I would like to see how the H-1 performs in continuous hard use in a salt water environment.
Spyderco has knives geared towards the marine industry. These are the:
Catcherman- a filet style blade, for what else but filleting fish. The long, thin, curved blade is geared for filleting fish. I've never used one of these, but I would think that a plain edge would offer a cleaner cut.
Harpy/Merlin/Spyderhawk- A hawkbill blade for cutting rope on a pull cut and/or cutting net twine. a hawkbill blade is almost indespensable for this purpose. For cutting rope, I prefer the serrated edge, while for cutting seine twine or monofilament gillnet, I prefer a serrated edge.
Mariner/Rescue- A sheepsfoot blade, useful for cutting rope, a very traditional design going back to the days when ships captains would remove the points of their crew's knives to prevent them being used as weapons. I prefer this design in SE and it is available in H-1 as the Atlantic Salt.
Aside from the Salt Series, I think that it would be logical to make the knives geared towards a marine environment out of H-1. I however also have noticed that ATS-55 and VG-10 both show limited corrosion in salt water usage.
Personally, I have my own ideas for a knife suited to the commercial fishery and/or recreational fishermen, both in folding and fixed blade styles. I would consider H-1, but I think that there are other steels available that exhibit extremely limited corrosion, and if the knife is being used hard, a few scratches, pits, or spots of discoloration should not matter.
Peter