Here's a question for the steel experts: Of the lowest priced stainless steels for knife blades, is there one that is better than the others? For example, is 420HC any better than 440A, or AUS6?
I am wondering because it seems alot of the manufacturers of lower priced stainless knives have switched to 420HC.
I am wondering because it seems alot of the manufacturers of lower priced stainless knives have switched to 420HC.