Best Steel for Utilily/Camp?

If you really want to use the same knife for chopping, digging, yard work and food prep, whatever you choose should be uncoated and stainless. You've got to get it clean before making dinner. Coatings would be a real pain and plain carbon steel, while great in the kitchen, isn't a good choice for a digging-and-dinner application IMO. If however you do insist on carbon steel, at least make it a polished blade. The fewer nooks and crannies the better.
 
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