Demand and Supply of New Salt Series Knives?

[Mugman16]

I have fallen in love with Lc200n salt knives as an EDC. The ability to slice food or generally get the knife dirty being such a non-issue as you can simply run the entire knife under running water with soap is fantastic for me. I am curious how focused on the salt series Spyderco is, and how much the general population agrees with me that the salt series should see far more Lc200n models + new models in general of already existing knives in a salt format.

P.s. more salt knives plz sal ;-;

[JRinFL]

I've cleaned most of my knives that way, even the non-Salt models without any corrosion issues. I'm not sure I want to pay more for a full Salt knife if I don't have the need.

[Mugman16]

I've cleaned most of my knives that way, even the non-Salt models without any corrosion issues. I'm not sure I want to pay more for a full Salt knife if I don't have the need.

yeah but i mean all up in the guts too, like inside the locking mechanism and pivot. def shouldnt be cleaning that out with water and soap, you should probably use isopropyl alcohol for that. the premium on salt knives does exist but there are def economical models like the native 5 salt (which has terrible action but is great in every other facet).

[JRinFL]

There is a push for a Salt Para 2, and I would imagine Eric and Sal have few more up their collective sleeves as well. With limited production capacity, I would not want it all to go to more expensive Salt models is my point, I guess. I'm not a opposed to new Salt models. :)

[vivi]

Any model I've purchased, I'd buy a second time if they make it a Salt. Police, Manix XL, Street Beat.....

The convenience of a totally rust proof folder means more to me than any edge holding improvements we've seen since VG10 came on the scene.

[steelcity16]

I was literally just posting in Michael's innovation thread about how the innovation I want is a dishwasher safe Salt series folding steak knife. The Pacific Salt is close, but it needs a thinner FFG PE LC200N blade, and I want to know it is in fact dishwasher safe. I have run my Salts through the dishwasher many times with no noticeable harm, but I am not sure that is good long term. If Spyderco can research this and tweak the FRN if needed to guarantee a dishwasher safe knife, that would be pretty impressive. So many people seem to use their folders for food prep (even in the house when kitchen knives are presumably handy...which I dont get) that it just makes sense to be able to advertise the Salt series as rust-proof (which I am not sure they are 100% there yet...maybe 99.5%) and dishwasher safe.

[Mugman16]

There is a push for a Salt Para 2, and I would imagine Eric and Sal have few more up their collective sleeves as well. With limited production capacity, I would not want it all to go to more expensive Salt models is my point, I guess. I'm not a opposed to new Salt models. :)

yeah id buy a salt para 2 in a heartbeat. if it were up to me lc200n and salt components would be the main production of Spyderco but I realize that's an extremely controversial opinion. For me I'd just be extremely happy if generally popular models (smock, sage, shaman, etc etc) would have salt models, even as sprint runs. i think salt models are just the coolest cats in the litterbox if you cant tell.

[PStone]

I was literally just posting in Michael's innovation thread about how the innovation I want is a dishwasher safe Salt series folding steak knife. The Pacific Salt is close, but it needs a thinner FFG PE LC200N blade, and I want to know it is in fact dishwasher safe. I have run my Salts through the dishwasher many times with no noticeable harm, but I am not sure that is good long term. If Spyderco can research this and tweak the FRN if needed to guarantee a dishwasher safe knife, that would be pretty impressive. So many people seem to use their folders for food prep (even in the house when kitchen knives are presumably handy...which I dont get) that it just makes sense to be able to advertise the Salt series as rust-proof (which I am not sure they are 100% there yet...maybe 99.5%) and dishwasher safe.

How would you feel about a full SE Spydiechef? That’s what I want most. I always thought we would eventually see one.

[steelcity16]

I was literally just posting in Michael's innovation thread about how the innovation I want is a dishwasher safe Salt series folding steak knife. The Pacific Salt is close, but it needs a thinner FFG PE LC200N blade, and I want to know it is in fact dishwasher safe. I have run my Salts through the dishwasher many times with no noticeable harm, but I am not sure that is good long term. If Spyderco can research this and tweak the FRN if needed to guarantee a dishwasher safe knife, that would be pretty impressive. So many people seem to use their folders for food prep (even in the house when kitchen knives are presumably handy...which I dont get) that it just makes sense to be able to advertise the Salt series as rust-proof (which I am not sure they are 100% there yet...maybe 99.5%) and dishwasher safe.

How would you feel about a full SE Spydiechef? That’s what I want most. I always thought we would eventually see one.

It's not for me, but I know a lot of people are big fans so I am also surprised we haven't seen it! I hope for you it happens! :D

[PStone]

It's not for me, but I know a lot of people are big fans so I am also surprised we haven't seen it! I hope for you it happens! :D

Roger that. Thanks too. Maybe I’ll start a new thread and try to gain some supporters.

[ladybug93]

i'm guessing the next new salt will be a para 3 lw salt in lc200n. we'll probably see a pm2 lw that eventually turns into a salt as well. personally, i'd love to see more lined g10 salts like the caribbean, but i'm sure it's more cost effective to use less lc200n like the para 3 lw will. i gave up waiting and just ordered a caribbean, but a manix 2 salt in g10 with dlc lc200n would pretty much be my dream.

[Karl_H]

I've cleaned most of my knives that way, even the non-Salt models without any corrosion issues. I'm not sure I want to pay more for a full Salt knife if I don't have the need.

+1

I clean all of my knives with soap and water, without issue.

I just wipe it down, after washing. With tool steels, I will do some additional air drying afterwards with a small desk fan and then reapply oil to the pivot area.

I would personally rather see more SS clad tool steels for food prep applications. In my opinion, HAP40/SUS410 is better for food prep applications (where you hand wash and dry your knives).

LC200N is better for conditions where the knife will be immersed in water for long periods of time (kayaking, diving, dishwashing, etc.). I don't necessarily think that putting folding knives in a dishwasher provides much advantage, if you need to relubricate the pivot, after washing. However, I do agree that LC200N is probably the best steel available for that kind of use.

[araneae]

If you dry it properly and lube appropriately, soap and water is cool for pretty much any knife.

[Enactive]

It's not for me, but I know a lot of people are big fans so I am also surprised we haven't seen it! I hope for you it happens! :D

Roger that. Thanks too. Maybe I’ll start a new thread and try to gain some supporters.

Do it. I would most likely be in for one. :spyder: :cool:

[Wartstein]

I was literally just posting in Michael's innovation thread about how the innovation I want is a dishwasher safe Salt series folding steak knife. The Pacific Salt is close, but it needs a thinner FFG PE LC200N blade, and I want to know it is in fact dishwasher safe. I have run my Salts through the dishwasher many times with no noticeable harm, but I am not sure that is good long term. If Spyderco can research this and tweak the FRN if needed to guarantee a dishwasher safe knife, that would be pretty impressive. So many people seem to use their folders for food prep (even in the house when kitchen knives are presumably handy...which I dont get) that it just makes sense to be able to advertise the Salt series as rust-proof (which I am not sure they are 100% there yet...maybe 99.5%) and dishwasher safe.

I don´t need the total rustproofness of the Salt knives, but I´ll jump on any train that advocates for an FFG Endura / Pac Salt folder that might also come in spyderedge

@ steelcity: Not cause I am a quite newly converted SE-fan (and I am), but generally: Don´t you think that especially on Steaks a shallow serrated knife might work better than PE?

[wrdwrght]

I challenge all here to use a Siren, then tell me it is not close to being the perfect Spydie (which, I hasten to add, does not make me love my other Spydies any the less).

[Wartstein]

I challenge all here to use a Siren, then tell me it is not close to being the perfect Spydie (which, I hasten to add, does not make me love my other Spydies any the less).

I WILL eventually, that´s for sure!!

And I might very well agree with you, but for me it would have to get an SE version first.
And "my" perfect Spydie has to have FRN scales to be really perfect (which does not mean that G10 is a deal breaker at all, just slightly less preferred by me).

So: Hoping for an yellow or bright green FRN SE Siren! :D

[steelcity16]

@ steelcity: Not cause I am a quite newly converted SE-fan (and I am), but generally: Don´t you think that especially on Steaks a shallow serrated knife might work better than PE?

I think it is a preference thing. They certainly sell a lot of serrated edge steak knives, but I believe that's more a function of not wanting complaints from people when a PE would dull after a few uses cutting steak on ceramic plates. I personally have and prefer thin sharp PE steak knives. I like the way I can make clean thin slices on the bias through a nice juicy medium rare ribeye! Just talking about it it making me think we need to have some steaks for dinner tonight! :D

Here are mine. They actually stay quite sharp even cutting on ceramic plates. Some people go as far as using wooden plates so their knives don't dull as quickly.

[Wartstein]

@ steelcity: Not cause I am a quite newly converted SE-fan (and I am), but generally: Don´t you think that especially on Steaks a shallow serrated knife might work better than PE?

I think it is a preference thing. They certainly sell a lot of serrated edge steak knives, but I believe that's more a function of not wanting complaints from people when a PE would dull after a few uses cutting steak on ceramic plates. I personally have and prefer thin sharp PE steak knives. I like the way I can make clean thin slices on the bias through a nice juicy medium rare ribeye! Just talking about it it making me think we need to have some steaks for dinner tonight! :D

Here are mine. They actually stay quite sharp even cutting on ceramic plates. Some people go as far as using wooden plates so their knives don't dull as quickly.

Thanks! :)

You certainly know more about steak knives than I do!

[vivi]

I challenge all here to use a Siren, then tell me it is not close to being the perfect Spydie (which, I hasten to add, does not make me love my other Spydies any the less).

As someone that did just that, I can't think of anything I'd ever use a single blade folder for that I can't do with my PE Siren and SE Pacific Salt. Those two have my bases covered.