• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

Whelp. Time to order some more steel. So what's next?

If you say so. I think having a quality stainless steel in a kitchen knife is a good option. That’s why I use a DEK1 in AEBL vs D3V as one of my kitchen knives. From what I’ve seen, read, experienced, etc. MC is mostly superior to AEBL.
In my personal experience so far, I'd take AEB-L over MC for kitchen use. I'd also much rather have D3V over either if I had the option. Personal preference. I take good care of my good kitchen knives, they don't need to be that stainless. I have several that aren't, and once they develop a mild patina, they don't rust unless I were to severely neglect them (so I don't).

MC is not the miracle that it seems to be made out to be. Plenty of makers have had problems with it and won't use it again.
 
I have a bunch of Nathan's knives from over the years, the only one I regret not preordering is the DEK 3.
I think I'd rather see something like an updated HDFK 2 or light chopper 2 though. Always wanted a more pointy\stabby\svelte\less belly HDFK that would work better as a camp knife, but still able to pull the heavy duty.
 
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