steel types

[brets-ftw]

good point. but asking what steel is best for a 'fighting knife' is kinda like asking 'what should i use to chop down a tree'? answer: whatever you got handy. i guess any knife could be pressed into a 'fighting knife' by someone who knows what they are doing. the actual term seems ambiguous never mind what steel is best.
i probable should have simply said: 'the best you can afford' and left it at that.

very true lol first time i read this through i couldnt get the image of someone chopping at a tree with a little 3in gerber out of my head

 

[Bill1170]

Then how come you said you wanted a fighting knife? Odd.

That Patton is a gorgeous knife, but have you ever cut a vegetable? You know how the edge of the knife has to come in contact with the cutting board?

With a recurve, for a good part of the blade, that ain't gonna happen. I mean, you could get by by doing draw cuts through the radish...but that's kinda silly IMO.

My thoughts exactly. No recurved edges in the kitchen, please. A thin santoku or petty knife is the right tool for those jobs, and a stain resistant steel like VG-10 is very good for food preparation.

 

[marcinek]

The old hickory's have been real nice in the kitchen. I haven't really paid attention too much to any flavor affects though, but they do cut very well.

They are great in the field too!

 

[J.Davey]

Look at Katz knives. They have styles that may pique your interest.