Any opinion on the Spyderco Tasman Salt ???

I like the Tasman Salt. I do not currently own one but it's on my short list of knives to buy. I've owned a number of Spyderco Harpy's and Merlin's and I really like the design. I also like H1 steel. I have a Salt I that I've had for a few years. I've found the H1 steel to be easy to sharpen and definitely rust proof. My Salt is the sharpest knife that I own, ridiculously sharp.
 
The Tazman is a nice little hawkbill that will get the job done when you need it. I'd get the yellow handle as it's a little more friendly looking and easier to find.
 
Its not that new...

I have a PE Tasman in my truck. Well, its in my pack right now but its usually in my truck, clipped in the visor.
 
Got one in my pocket now. Took it kayaking. Cut a little paracord. Used it to help a few knots along. It's probably the lightest knife I own. The hawksbill isn't for every chore, but handles most of them.
 
I use it for as a scuba knife.. its a great knife just like most knives that spyderco makes. the shape of the knife makes certain fine cutting cumbersome though, but on the other hand that is not what this knife is about.
 
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There are many things going for the Tasman Salt. The two most obvious ones that I can thing of are: 1) it's a hawkbill, of which I am somewhat of a fan; and, 2) H1 is perhaps one of the greatest developments in the knife industry in years. Widespread production of literally rust-free blade material.

:thumbup:
 
I love it! I have a se yellow handled model and it has a great handle. Great weight, and sharpness.
 
THG said:
New? It's new?
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Well, considering that people have been making knives for thousands of years and these are the first ones to hold a good edge and never rust, in the grand scheme of things they're pretty new.
 
I've been EDCing a Pacific Salt for about 2 years now, and I can say, with out any hint of a doubt, that H1 is the real deal and is pretty much a must in any knife I now use with any regularity. Does Spyderco have a monopoly on the stuff? I imagine it must be something like that, because otherwise I can't understand why all the other manufacturers wouldn't be flocking to make awesome, low-maintaince knives. Maybe it's because without rust, customers won't want to buy knew ones? Anyway, H1 always remains spotless no matter if you leave orange juice drippings on it for a month or what have you, and only takes a couple minutes on a Sharpmaker to restore it to a an amputational level of sharpness. I use mine for slicing and chopping several times a week and only feel like I have to sharpen perhaps twice a month or so. You guys can keep your ZDP-harder-than-a-diamond steel that is imposible to resharpen and gets rust spots sitting in a drawer.

I don't have experience with serrated H1, but I understand that it is reported to keep its edge much longer than plain edge, but of course, good luck resharpening once that edge finally does go. I prefer PE, as I know I can always get them back to tip-top shape in a couple of minutes.
 
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