- Joined
- Oct 13, 2007
- Messages
- 155
I've done a lot of research and still can't grasp exactly what i want in a blade steel. I have a sharpmaker... Now, as far as sharpening is concerned, i know that the softer the steel the easier it is to sharpen but the more i have to sharpen, the harder the steel the less i sharpen but the harder it is to sharpen. So, how good is Sandvik 13C26 stainless-steel? I want a knife that can hold a good edge for a while through whittling, opening boxes, cutting cardboard and envelopes and fishing line/string. The only thing is im strapped for money. I'm looking for a 100$ or less knife, in stores not online. To give you an idea of prices around here a swisstool goes for 79.99 and a kershaw blur goes for 89.99. And also, while im at the store, what blade steels should i be looking for on a 100$ or less knife to get the best value? I also prefer non plastic handles, i consider g-10 plasticky. I could live with it but definately not zytel or anything like that.
I've always had my eye on the leek and the chive. The chive has a 420HC blade and the leek has a 13c26 blade just like the blur. So which is better? I think the chive has the same blade steel as my buck 110?
I've always had my eye on the leek and the chive. The chive has a 420HC blade and the leek has a 13c26 blade just like the blur. So which is better? I think the chive has the same blade steel as my buck 110?
