H1 serration testing, has anyone tested theirs?

[Doc Dan]

I am about to sharpen up my PE H1 and PE VG10 Dragonflies and take them to task side by side on some green fibrous plantains

What is it with you and Durians, Doc? :confused: :p

Hey, I don’t mess with carrion. Yuk. :D

[koenigsegg]

Hi Knife_bro,

I think Lance's ( Gringo ) explanation is valid. CATRA also verifies.

sal

Sal

Is the plain edge h1 hardened by grinding or is it friction stir processed? I'm wondering if stir processing is the answer to getting pe h1 to match se

[sal]

Hi Koenigsegg,

There is no intentional "friction stir" but that may occur in the grinding?

sal

[koenigsegg]

Hi Koenigsegg,

There is no intentional "friction stir" but that may occur in the grinding?

sal

Thanks for the reply Sal didn't see till today. I thought Larrin's article on friction stir processing for hardening steels was interesting and it really made me want to see how H1 would perform. My understanding is h1 only hardens from work hardening and if you could match the hardness of the serrated edge with a plain edge, that would be the king blade imo.

[knife__bro69]

Hello everyone, sorry for the ultra late response.

I am not the most scientific person, and so these tests are taken with a grain of salt. But generally, all my knives see typically the same sort of use on the same things 5 days a week, every week. I am familiar with serrations, and many other steel types. h1 however is a new one for me in serrations.

I think it's pointless to cover the corrosion resistance of this, because it's the main selling point of the knife... but yeah it won't ever rust.

Going onto edge retention and the ability to stay sharp and cut through material, h1 is absolutely insane on my Atlantic Salt. I have really tried to beat on this hard as I can with hard usage. I have not sharpened the blade either, trying to see how long I can go without need it, but I have reached a point where I want to sharpen it, it's not dull, but I just like sharpening.

I have bumped the serration tips into metal at times accidentally, gone through staples, and cut through cardboard like a dream. Each of the serration tips still retain their sharp points, none have dulled. I try my best not to misuse my knives however, so this isn't very surprising. H1 really is like how I read. I'm not sure if the work hardening or whatnot played a role, but it performed better than an m4 manix 2 I had in plain edge by a lot. It is basically cutting stuff, and outlasting some of my s30v items. It really has changed my mind on h1 as a steel, where I previously thought the edge retention was too low to be of use. This might be true in the plain edge form still, but after my experience, I can say that yes. What I read online was true, and I kind of agree with what sal said a long time ago, with this being an insanely good cutter.

I have pretty much fallen in love with the salt line at this point, and am really looking forward to my siren. As a chef, not having to worry about corrosion is quite nice, and the fact that it still is a tank like performer is just icing on the cake.

[knife__bro69]

Hi Koenigsegg,

There is no intentional "friction stir" but that may occur in the grinding?

sal

Also sal, if you'd like to request an angle for me to sharpen the h1 serrated Atlantic Salt, just say the word.

[sal]

Hi Koenigsegg,

There is no intentional "friction stir" but that may occur in the grinding?

sal

Thanks for the reply Sal didn't see till today. I thought Larrin's article on friction stir processing for hardening steels was interesting and it really made me want to see how H1 would perform. My understanding is h1 only hardens from work hardening and if you could match the hardness of the serrated edge with a plain edge, that would be the king blade imo.

We're still learning about this H1 material.

sal

[sal]

Hi Knife_Bro,

for me, on the serrated edge, I've been using 3 strokes on the ground side and one stroke on the back side. I spend a fair amount of time in Hawaii and I only use Salts when I'm there. On the plain edge, I just sharpen as normal. I like the edge H1 takes on the plain edge. It just doesn't last as long, but it gets very sharp.

sal

[Sonorum]

Hi Knife_Bro,

for me, on the serrated edge, I've been using 3 strokes on the ground side and one stroke on the back side. I spend a fair amount of time in Hawaii and I only use Salts when I'm there. On the plain edge, I just sharpen as normal. I like the edge H1 takes on the plain edge. It just doesn't last as long, but it gets very sharp.

sal

Having recently re-discovered VG10 I have to say that a steel that takes a good edge fast certainly has its merits even in this day and age of super steels.

[Wartstein]

Hi Knife_Bro,

for me, on the serrated edge, I've been using 3 strokes on the ground side and one stroke on the back side. I spend a fair amount of time in Hawaii and I only use Salts when I'm there. On the plain edge, I just sharpen as normal. I like the edge H1 takes on the plain edge. It just doesn't last as long, but it gets very sharp.

sal

Having recently re-discovered VG10 I have to say that a steel that takes a good edge fast certainly has its merits even in this day and age of super steels.

For me VG10 is a very good EDC steel in PE and a great one in SE...