Sharpfinger v. Sharpfinger

[Shann]

I was looking at Smokey Mt. Knife works, and they have both stainless sharpfingers and carbon sharpfingers. Which should I get (or one of each)

Also, they have a "100th annivesary" one with "special analysis" high carbon blade. Whats that all about?

 

[Neanderthal]

I have the carbon steel version (1095) and am very satisfied. I don't care for the Crap+ ..er Shrade+ stainless. Great little skinner.

 

[PWork]

If you are buying this as a serious using knife, get the carbon steel model.

Paul

 

[Nakano 2]

The carbon steel model can really take an edge. But care to be taken when used around food stuff. It must be cleaned and wiped dry afterwards or discoloration will set in quick. The Schrade + stainless steel model does not seem to hold an edge as well. But does fairly well in stain resisting. The "special analysis" steel? Who knows.

N2

 

[T. Erdelyi]

... It must be cleaned and wiped dry afterwards or discoloration will set in quick. ...N2

That's called patina

 

[Nakano 2]

Never heard of her. Is that a new steel type that Schrade is using?

N2

 

[deputy tom]

Shann,get them both.tom.