the big elephant in the room.... steel types. is 7456bla bla bla, better than stainless 5947 wowza? is chasing the latest and greatest steel the way? or are the old reliable steels where its at? caltoncutlery.com
I live half an hour from the Gulf of Mexico. It is humid as anything here all the time. D2 has never failed me, nor has it ever rusted on me. I agree that the newest super steel is fun, but not more useful to almost anyone than the tried-and-true steels. Blade geometry, heat treatment, use case, and then blade steel, in that order.
@@joecalton1449 I do try to keep it dry and not let sweat stay on it. I will put a light coat of Remington gun oil on it occasionally, maybe once every other month.
Almost all of my knives are in simple, old fashioned carbon steel. I can sharpen it quickly and I can get a fantastic edge on it. I'd like to try a few more of the modern supersteels, but I tend to buy the knife rather than buying the steel and I've never seen a supersteel knife I really wanted. I have a kitchen knife in Aogami number 2 but I don't think that counts.
Does steel type matter? Yes of course it does? Does it matter as much as people think it does? Probably not. Can the standard user tell the steels apart most likely no.
my thoughts exactly. heck i have a tough time telling them apart sometimes. about the only time I can really see an differences is in repeated tasks. like cutting up insulation to make a walk in meat cooler, or breaking down boxes for the woodstove. or straight up rope cutting contests.
those are $100 installed right now for 440c or 1095, which near as I can tell is the same benchmade charges. you can go to my website caltoncutlery.com and the contact page and drop me a line and get started if you like.
