RAT-3 but stainless

R

RVER

Joined
Nov 20, 2007
Messages
14
My favorite knife for back-packing is my RC-3.

Because it is a user, the coating is less or more damaged.

I'm thinking it would be better to remove the coating ... but this knife is also used for food-preparation and is not stainless ...

What kife would you recommend ... same size / thickness but VG-10 / CM154 / S30V / 440C ....

My F1 is unused at this moment and maybe a good alternative ... but I'm afraid sharpening the convex edge :mad:
 
I'd strip the coating off the RC and have no worries about using it for food prep or any other chore I can think of. Food has been sliced, diced, and chopped with carbon blades for a good long time. It will develop a nice protective patina in no time. As far as the FI, the thought of convex sharpening should not keep you from using this fine knife. Once you get the hang of it, sharpening a convex blade can be quite simple, probably easier and faster than a regular grind blade.
 
IUKE12 said:
I'd strip the coating off the RC and have no worries about using it for food prep or any other chore I can think of. Food has been sliced, diced, and chopped with carbon blades for a good long time. It will develop a nice protective patina in no time. As far as the FI, the thought of convex sharpening should not keep you from using this fine knife. Once you get the hang of it, sharpening a convex blade can be quite simple, probably easier and faster than a regular grind blade.
Click to expand...

How'd you get the coating off?
 
RVER said:
My favorite knife for back-packing is my RC-3.

Because it is a user, the coating is less or more damaged.

I'm thinking it would be better to remove the coating ... but this knife is also used for food-preparation and is not stainless ...

What kife would you recommend ... same size / thickness but VG-10 / CM154 / S30V / 440C ....

My F1 is unused at this moment and maybe a good alternative ... but I'm afraid sharpening the convex edge :mad:
Click to expand...

You don't have to 'worry' about 1095 that much as long as you don't leave the knife siting in the sink all day.

I don't see why you are bothering in the first place. If you want to remove and re-coat, look into getting the blade guncoated(or armacoat, or similar...actually...go for one without oven baking)
 
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