Personally, I really like good steel in a knife that I use frequently. I don't like to spend too much time sharpening.
I really hate it when a blade goes dull in the middle of dealing with fish. This is no joke - you don't want to have to spend time sharpening a knife when cutting the heads off a load of fish - they don't want to be kept waiting.
I want something like VG10 or better in a fishing knife. My older knives in 440C just didn't "cut it."
I really hate it when a blade goes dull in the middle of dealing with fish. This is no joke - you don't want to have to spend time sharpening a knife when cutting the heads off a load of fish - they don't want to be kept waiting.
I want something like VG10 or better in a fishing knife. My older knives in 440C just didn't "cut it."