stjames
Sebenzanista
- Joined
- Oct 26, 1998
- Messages
- 6,465
The steel used in a knife should be of a minimum standard for abrasion and corrosion resistance and have sufficient strength to resist the inevitable lateral stress put on the blade, all depending on intended use. Having used knives extensively over the last 20 odd years my standards have continued to climb, and I am less likely to compromise on selecting a blade material compared to years ago. How are you going to keep them down on the farm after seeing the bright lights of the city?