Why isn't the Catherman blade made of H1?

STR

STR

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Just curious as it seems to me that if H1 steel is so great as a really natural outdoor knife steel, and particularly good for water sports or activities that involve being in or around water that it would be a natural choice for the steel in the Catcherman folding fillet knife.

Is H1 maybe not that great if it is that thin? 5/64 is pretty thin. Any plans to move H1 steel into this knife model in the future Sal?

Oh and by the way Sal. The Spyderco web site says in the description here on the Catcherman in the last sentence..."integral pocket clip for tip down carry". From the picture it looks to be for tip up carry to me.

Correct me if I'm wrong... http://www.spyderco.com/catalog/details.php?product=14
 
Don't know about the flexibility of H1. Be interesting to see Spyderco answer up on this one as it would seem the ideal steel for the Catcherman's environment. The C17 seems like it's been around forever. I know Samo has been through a few of the yellow FRN with integrated clip handled ones and is probably ready for a new improved version. As a diver, Sal swears by H1. Love to hear what Poppa Spyder has to say on upgrading the Catchermen.

j
 
The Catcherman was converted to MBS-26 because it was the best material for thin blade and high performance. Even comparable to 440C on corrosion resistance. We had not yet begun using H-1 at the time.

The question has come up, but we've not yet made a decision. "fish-work" is hard on a knife and the better edge retention on the MBS might be preferred over the corrosion resistance of the H-1.

Any fisherman out there with an opinion?

sal

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A knife can always be rinsed off after use, but sharpening it half way through a fish cleaning job is not a good thing.

I'd vote for edge retention.
 
Actually I think I would vote 'edge retention' too. I look forward to getting my Catcherman in the mail this week. It should be a good user for the kitchen and the tackle box.
 
Sal Glesser said:
Any fisherman out there with an opinion?
Click to expand...
I prefer a steel with better edge retention. If you take care of your knives properly you can defeat rust. I also like the flexibility of the MBS. Make filleting fish alot easier.
 
Definitely edge retention. Cleaning fish can be VERY hard on a blade. As a matter of fact, cleaning walleye is one of my favorite edge retention tests. Those scales are like armor. Few blades pass that test without serious edge deformation. Just trying to cut the head off and open up the belly is a nightmare for blades. I don’t even bother using my fillet knives for this function anymore. I do all of the cleaning with a tougher knife, and then only do the actual fillet work with the fillet knife. But few people actually use separate knives for the two jobs.
 
I vote for keeping MBS 26 for the Catcherman, though I would love to see a sprint run of yellow handled H1 Catcherman "Salts".




- Frank
 
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