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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