The way of the steel

[golok]

Somehow in the recent influx of new steels into the market, I am spoiled for choice. In the old days, it was either stainless steel or carbon steel.

Like all the others knife enthusiasts, my interest has been tickled more than once by the properties and strengths of the newer metals.
Of course, there is that corresponding increase in price with the advent of "new kids on the block".

Sometimes, I ask myself whether it is all that important that I own a few of these new exotic-material knives. The jungle or the boondocks where I sometimes wander do not know the difference.

At the end of the day, if it cuts, it's fine. If it sharpens easily, all the better. Better steels to my mind means different sharpening surfaces. This can be a problem during emergencies. As with most people, the simpler the sharpening method the better.

As for rust, nobody is going to be out there so long, it will gather rust. I am not a champion for carbon steel but I feel it has been around for so long, it will be around for some time more.

My own rule-of-the-thumb: if it cuts well, if it sharpens easily, if it is reasonably tough - I will take it!

 

[Keith Montgomery]

As long as what I get is a good steel for the price I am paying, I will be satisfied. The new super steels are good and so are the old standbys.

By the way, what does a long gone, crappy boy band, have to do with the price of knives?

 

[golok]

I share your sentiments, Keith.

But of late, I notice the old timers tend to have a preference for the old carbon steel. Some hunters too have spoken highly of carbon steel.

Surely, we can't ignore those whose experience in the field is quite extensive. I thought there might be some truth in their opinions.

Anyway, there's no disputing the advantages of the newer materials. One simply can't hold back science and technology.

 

[rev_jch]

I love the new steels, but the fixed blades I make anymore its 440c.