- Joined
- May 13, 2015
- Messages
- 841
Hi there!
This year also the Spyderco Pacific Salt has been my EDC holidays companion (together with a resolza slip joint
). Its the one and only Spyderco knife I have so far. To be very honest, though I know saying it here its a bit like swearing in a church 
, I dont like the Spyderco knives design so much. But I find the Pacific Salt just amazing :thumbup:. Just sharing here some personal thoughts, my own impressions and few pics, always as a knives hobbyists and week-end hiker .
There is a lot about this knife on the web, so no need for another "review", anyway, I will try to keep it short and simple, for the very few who might dont know it and focus instead on my experience with it. The Pacific Salt is similar in shape and size to Endura model but with a slightly more rounded tip. The H1 steel blade and all internal steel parts are designed and treated to make them impervious to rust and pitting. What I can say, by my experience, is my Pacific Salt really stayed rust-free for years :thumbup:. The Spyder-hole is enlarged to 14 mm for easier opening/closing with wet hands or wearing diving rubber gloves. The black FRN handle has a grippy texture named Volcano Grip and is fitted with a reversible titanium pocket clip, tip-up only carry. The clip its really clamping hard, great feature when clipping the knife to a swimsuit, like I do most of the times at seaside. It offers a rather discreet low carry in trousers pockets. A lanyard hole is present, very welcome for use around water where once dropped, a knife is often lost or rather hard to retrieve.
This version of mine of the Pacific Salt comes with a carbonitride black-coated blade which turned out to be very resistant, and the plain edge, which I find more versatile for most of my EDC tasks (though I recognize the pros of SE at seaside
). The lock is a modified back lock which, I learned, have been designed by David Boye, featuring a special lever dent.
Most of the times I do food prep with the Pacific Salt. In my opinion, the knife performs fairly good in food preparation. From opening clams to slice raw tuna its a reliable and rather precise cutting tool. While the hollow grind doesn't offer the same level of cutting ability as the high flat grinds, the very thin and acute edge on the Pacific Salt keeps its cutting ability high. Again, for me, the strongest features of this knife for food preparation is that the steel is well suited to kitchen use. The corrosion resistance is extremely high and the cleaning after use extremely easy. The Pacific Salt won't rust even if left exposed to salt water, mist and humidity for extended periods of time, I do it every summer and since years I dont have any issue with rust. For example, we have normal 18/10 stainless steel cutlery we eat with and, from one year to another, we find some pieces rust spotted or even with small pits here and there. Thats not the case with Pacific Salt!
For me, the Pacific Salt also works rather well in trimming, whittling and carving woods. It does not excel, but carries out a clean work also on hardwoods. Its a great EDC for all the tasks around the house, from chopping some wires and hoses to cutting cardboards and plastic materials :thumbup:. It is very light, mainly because the handle is just FRN with no liners, so its definitely not a wood chopper (not having the critical mass), but for just cutting and carving, it works very well and disappears in the pocket. I put this knife through common EDC tasks around the summer house, like some minor gardening jobs, removing sods, uprooting weeds and making tinder and feather-sticks for barbeque and it takes them all with only minor edge damage. I find it easy to repair the edge after such works. I use the Lansky Blade Medic, the only sharpener I have around there, mainly with the ceramic slot. The H1 steel is fairly tough but kind of ductile, so I find it has a rather good chip resistance, when compared to other stainless steels.
I think the knife has good ergonomics, the handle is quite large, big enough for a full grip with a large hand. To my hand its nearly the perfect size. It sports a prominent thumb ramp with jimping for enhanced power and precision on forward grip. I can confirm from my experience, the handle texture offers a very good grip when wet (which is the case most of the times).
The thing I like the most is this knife is really rustproof. In about 4 years of using it in and around water, during summers, I have not had a single problem with rust. Fresh or saltwater, this knife holds up. I often forget to wipe it off and just rinse it in fresh water at the end of the day. It spends hours sitting in salt water at the bottom of the boat, or on the beach. The H1 steel is really amazing stuff :thumbup:. Opening and closing is simple and easily preformed with one hand, the enlarged hole its smart. I find the blade easy to sharpen and holds its edge fairly well, but dulls faster when working with wood, compared to other steels. To be fair, the blade shape, while great for most jobs around the water and summer house, doesn't make the Pacific Salt the greatest filet knife I own. Also I can say its not a "fishing knife that can do it all, you can clean fishes and filet with this but its not going to be the prettiest job one can get. I find the sheepfoot blade profile is not the most appropriate tool for that job.
Overall, for my needs and wants, this knife functions perfectly as it is intended: a water environment, hard working, robust tool, well designed and functional. A great holidays EDC!
Blade: H1 steel (black coated)
Hardnesss: HRC 57-58
Lock: Back-lock
Handle: FRN
Weight: 85 g
Overall lenght: 219 mm
Blade length: 97 mm
Closed lenght: 125 mm
Blade thickness: 3,2 mm
Country of origin: Japan
Features: Titanium reversibile clip (tip-up), lanyard hole
This year also the Spyderco Pacific Salt has been my EDC holidays companion (together with a resolza slip joint
). Its the one and only Spyderco knife I have so far. To be very honest, though I know saying it here its a bit like swearing in a church , I dont like the Spyderco knives design so much. But I find the Pacific Salt just amazing :thumbup:. Just sharing here some personal thoughts, my own impressions and few pics, always as a knives hobbyists and week-end hiker .There is a lot about this knife on the web, so no need for another "review", anyway, I will try to keep it short and simple, for the very few who might dont know it and focus instead on my experience with it
. The Pacific Salt is similar in shape and size to Endura model but with a slightly more rounded tip. The H1 steel blade and all internal steel parts are designed and treated to make them impervious to rust and pitting. What I can say, by my experience, is my Pacific Salt really stayed rust-free for years :thumbup:. The Spyder-hole is enlarged to 14 mm for easier opening/closing with wet hands or wearing diving rubber gloves. The black FRN handle has a grippy texture named Volcano Grip and is fitted with a reversible titanium pocket clip, tip-up only carry. The clip its really clamping hard, great feature when clipping the knife to a swimsuit, like I do most of the times at seaside. It offers a rather discreet low carry in trousers pockets. A lanyard hole is present, very welcome for use around water where once dropped, a knife is often lost or rather hard to retrieve.This version of mine of the Pacific Salt comes with a carbonitride black-coated blade which turned out to be very resistant, and the plain edge, which I find more versatile for most of my EDC tasks (though I recognize the pros of SE at seaside
). The lock is a modified back lock which, I learned, have been designed by David Boye, featuring a special lever dent. Most of the times I do food prep with the Pacific Salt. In my opinion, the knife performs fairly good in food preparation. From opening clams to slice raw tuna its a reliable and rather precise cutting tool. While the hollow grind doesn't offer the same level of cutting ability as the high flat grinds, the very thin and acute edge on the Pacific Salt keeps its cutting ability high. Again, for me, the strongest features of this knife for food preparation is that the steel is well suited to kitchen use. The corrosion resistance is extremely high and the cleaning after use extremely easy. The Pacific Salt won't rust even if left exposed to salt water, mist and humidity for extended periods of time, I do it every summer and since years I dont have any issue with rust. For example, we have normal 18/10 stainless steel cutlery we eat with and, from one year to another, we find some pieces rust spotted or even with small pits here and there. Thats not the case with Pacific Salt!
For me, the Pacific Salt also works rather well in trimming, whittling and carving woods. It does not excel, but carries out a clean work also on hardwoods. Its a great EDC for all the tasks around the house, from chopping some wires and hoses to cutting cardboards and plastic materials :thumbup:. It is very light, mainly because the handle is just FRN with no liners, so its definitely not a wood chopper (not having the critical mass), but for just cutting and carving, it works very well and disappears in the pocket. I put this knife through common EDC tasks around the summer house, like some minor gardening jobs, removing sods, uprooting weeds and making tinder and feather-sticks for barbeque and it takes them all with only minor edge damage. I find it easy to repair the edge after such works. I use the Lansky Blade Medic, the only sharpener I have around there, mainly with the ceramic slot. The H1 steel is fairly tough but kind of ductile, so I find it has a rather good chip resistance, when compared to other stainless steels.
I think the knife has good ergonomics, the handle is quite large, big enough for a full grip with a large hand. To my hand its nearly the perfect size. It sports a prominent thumb ramp with jimping for enhanced power and precision on forward grip. I can confirm from my experience, the handle texture offers a very good grip when wet (which is the case most of the times
).The thing I like the most is this knife is really rustproof. In about 4 years of using it in and around water, during summers, I have not had a single problem with rust. Fresh or saltwater, this knife holds up. I often forget to wipe it off and just rinse it in fresh water at the end of the day. It spends hours sitting in salt water at the bottom of the boat, or on the beach. The H1 steel is really amazing stuff :thumbup:. Opening and closing is simple and easily preformed with one hand, the enlarged hole its smart. I find the blade easy to sharpen and holds its edge fairly well, but dulls faster when working with wood, compared to other steels. To be fair, the blade shape, while great for most jobs around the water and summer house, doesn't make the Pacific Salt the greatest filet knife I own. Also I can say its not a "fishing knife that can do it all, you can clean fishes and filet with this but its not going to be the prettiest job one can get. I find the sheepfoot blade profile is not the most appropriate tool for that job.
Overall, for my needs and wants, this knife functions perfectly as it is intended: a water environment, hard working, robust tool, well designed and functional. A great holidays EDC!
Blade: H1 steel (black coated)
Hardnesss: HRC 57-58
Lock: Back-lock
Handle: FRN
Weight: 85 g
Overall lenght: 219 mm
Blade length: 97 mm
Closed lenght: 125 mm
Blade thickness: 3,2 mm
Country of origin: Japan
Features: Titanium reversibile clip (tip-up), lanyard hole
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