H1: how long sharp, how to sharpen?
H1: how long sharp, how to sharpen?
I just got a serrated Pacific Salt in the mail from Cutlery Shoppe (first time I used them, they seem pretty cool). How long with it stay sharp, say compared to a regular Endura? Is there any secret to sharpening H1?
My first experience with H1 was a Mariner Salt I bought about a year ago. Since then I have used it a ton and sharpened it on a Spyderco Sharpmaker countless times. There is no secret to sharpening H1, just sharpen it like you would any other SE blade.
H1 is a "work hardened" steel. I am not sure of the technical reasons for this but basically the more you use it and then sharpen it, the tougher the steel becomes. his in turn then leads to more edge retention and less sharpening.
I can say that I have witnessed this first hand. When I first got the Mariner it did dull fairly quickly compared to other knives I had in steels like S30V or ATS-34. It seemed like it was "softer" than these other steels. But it did sharpen up relatively quickly and still does. I have noticed that it does now keeps an edge longer than it originally did and it probably on par with S30V now as far as edge retention. Again this process, will vary with how much you use the knife and how much you end up sharpening it.
Even if it did not have these qualities, I would have bought the H1 steel based solely on the corrosion resistant qualities it has. The work hardening quality is just an added bonus in my book.
H1 is a "work hardened" steel. I am not sure of the technical reasons for this but basically the more you use it and then sharpen it, the tougher the steel becomes. his in turn then leads to more edge retention and less sharpening.
I can say that I have witnessed this first hand. When I first got the Mariner it did dull fairly quickly compared to other knives I had in steels like S30V or ATS-34. It seemed like it was "softer" than these other steels. But it did sharpen up relatively quickly and still does. I have noticed that it does now keeps an edge longer than it originally did and it probably on par with S30V now as far as edge retention. Again this process, will vary with how much you use the knife and how much you end up sharpening it.
Even if it did not have these qualities, I would have bought the H1 steel based solely on the corrosion resistant qualities it has. The work hardening quality is just an added bonus in my book.
I've had mine for about 8 months or so I guess. I sharpen mine everyday on the
Sharpmaker just to keep it touched up. It's a soft steel unlike any others I have
in my collection. The blade has scratches on it that are quite amazing given what
I use it on (food, cardboard) but it's a great knife for me because it spends a lot of
time in water and such and I just give it a shake and snap it closed.
To answer your question though if you want to keep it shaving sharp and are using it
every day then you will have to give it a few licks on a stone everyday.
Sharpmaker just to keep it touched up. It's a soft steel unlike any others I have
in my collection. The blade has scratches on it that are quite amazing given what
I use it on (food, cardboard) but it's a great knife for me because it spends a lot of
time in water and such and I just give it a shake and snap it closed.
To answer your question though if you want to keep it shaving sharp and are using it
every day then you will have to give it a few licks on a stone everyday.
Use your blades in the kitchen, it's great bonding time!
