My experience in this knife stuff is pretty limited so I'm fishing for information. Since I live right on salt water, it rains most of the time, and the humidity averages about 80%, rust is literally in the air. Reading over the steel types it appears that for REALLY great edge retention, the best steels are NOT "stainless". I've always wound up with these cheezy blades which resited corrosion, but also resisted holding an edge. Even light use is followed by sharpening - you never just clean them up and put them away until next time or they're never sharp. How would one care for say a good tool steel in this environment without having it eaten up? While ss and edge are not literally mutually exclusive, am I correct that one compromises some edge holding to get some improvement in coorosion resistance? In the knife tests I read about guys whacking up a couple of 2x4s, shredding some nylon seat belts, doing in a pile of cardbourd boxes,and still having an edge on the blade. How well do those kinds of blades resist corrosion in my "water world" environment?