KnifeCenter FAQ #67: Carbon vs Stainless Steel? + Magnacut, Knife Storage, More!
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- Опубликовано: 26 июн 2024
- KniFAQ Home Edition this week, as David talks us through the pros and cons of a stainless or carbon steel Mora, the best knife for saltwater conditions, how to store your knives and the Chris Reeve frame lock. And should there be more folding Nessmuks?v
Featured Knives
Morakniv Garberg: kcoti.com/3g3pRod
Morakniv Companion: kcoti.com/3G5gfDZ
CRKT Overland: kcoti.com/3H7hYtK
REVO Ness: kcoti.com/3o48d8k
CIVIVI Elementum: kcoti.com/3Gelv8A
Spyderco Native 5 Salt Magnacut: kcoti.com/33PFsp7
Chris Reeve Knives:kcoti.com/35kuesQ
T.M. Hunt M18: kcoti.com/3o4yIuq
0:00 Intro
1:16 Mora Garberg - Carbon or Stainless?
8:38 Rit Dye your Handle Scales
11:10 Shark Tagging Knife?
15:24 DCA’s Knife Storage
17:02 Where Are the Nessmuks?
17:40 Are Chris Reeve Lock Bars Soft?
19:29 A Knife to Rival Arnold, Stallone, and Dundee…
Check out all of our SHOT Show 2022 Coverage: • SHOT Show 2022 Present...
Check out our earlier video on EDC folding knives for food prep: • Best EDC Folders & Fix...
The T.M. Hunt M18 in action: • T.M. Hunt M18 Survival...
Interested in a Tek-Lok? Get them here: kcoti.com/34YqPM0
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If you want a Garberg but also want to use it for foodprep, there is a perfect knife for that called Mora Kansbol.
Agreed. I am amazed by what that knife can do.
The kansbol is sick ...some people might hate because it's not full tang but it's still a great knife
Actual outdoorsmen and hunters have been using high carbon blades for food prep for hundreds of years .
Love my mora, Kansbol
Thank you for addressing the Ferro Rod issue. I've seen this myth perpetuated increasingly over the years and it has always annoyed me!
Regarding the food prep question: My Father in-law and his best friend have taken a yearly canoe trip into the Norther Minnesota boundary waters every year for the last 50 years (in fact, they are on their yearly trip as I type this). My father in-law's best friend typically takes just a small axe, and a good filet knife for cutting tasks, and he swears by the filet knives' capability and versatility, especially for food prep.
I can absolutely get behind the fillet knife for that context. -DCA
Again, the people who think you need a certain kind of knife metal for ferrorod have it confused with an old-fashioned flint and steel.
Opinel No. 8 is a really good food prep knife and can handle light cutting tasks. Thin slicy blade. Just get the stainless version.
Nothing beats an Opinel for food prep!
Really appreciate you Dave!! All of the information and suggestions / recommendations.
The Mora Kansbol fits in the Garberg sheath, comes in stainless, and has a compound grind that does well on food prep. If paired with the Garberg you can wear the same sheath and just swap out the knife depending on where you’re going or what you’re doing.
Store my knives in knockoff Pelican cases from Amazon. Way cheaper but essentially the same in build quality. I can fit about 50 knives per case, working on my fourth! 👍
If u have a Harbor Freight store near by look at those cases, cheap & durable.
You get what you pay for. And where is that money going?
Mr. Andersen, thanks for all the Shot Show coverage! Also, Thomas, that close up with the Spyderco Lil Native...priceless.
As for this KnifeAQ, I really like the idea of pairing a flat-ground, stainless folder with a fixed blade. My environment is extra hot and humid though, so the D2 of the Revo Ness isn't stainless enough. The Cold Steel Drop Point Large Voyager is a better bet for me. It's ALL curve, super slicey, and of course, tough as nails.
After filming, I actually can't believe I didn't mention the Ontario RAT-1 (flat ground and take your pick of AUS-8 stainless or D2). Man, a Mora paired with a RAT folder is a classic and affordable outdoors combo! -DCA
@@knifecenter Definitely an excellent way to go!
@Decot C - The Revo folding Ness is, indeed a great knife. I say that even though the one I got from Knifecenter cut my fingertip off. I was lazy and let the edge go dull (the D2 is great, but I put it through a LOT of use) and when I was opening a simple cheese package, I had to apply more pressure than I would have had my knife been sharp. It slipped, and suddenly the tip of my left pointer finger was sitting on the bag of cheese I dropped on the floor. That happened Dec. 23rd, messed up my whole Christmas break, but I blame only myself. I know better than to let my knives get dull, and I was stupid. Regardless, the knife itself is GREAT.
dude :O -DCA
Hey DCA, I know you get this a lot but thanks for the in-depth information on your knife faqs. There are other knife stores that pump out videos too but while somewhat entertaining they only skim the surface and never go next level.
We love you DCA!
Good stainless versus high carbon steel explanation!
I have a Revo Ness and it's a pretty nice knife. Very comfortable in the hand.
Thank you David
I have had a Sabenza for 11 years. Carried it mostly everyday. I fidget with it a lot. There is no issue with the lock up. It’s a Sabenza 21, got it around 2011.
I use my stainless garberg for bushcraft and I carry an opinel No. 8 for kitchen prep. I also take a Laplander camp saw and a council tool Hudson Bay 24” axe with me when bushcrafting.
I'd much rather have the logo on the pivot than have a short novel written on the blade. I like a nice clean blade without branding and patent numbers splashed all over the blade.
Yesssssssss
I hate logos on the blade so I personally don't mind the c on the pivot. Not to mention the smoothness in opening and that oddly satisfying clang/ding when it opens. Love civivi for a cheap beater folding knife.
lookin at you CRKT. those blades look like a sound cloud rappers face
@@colemasse7177 🤣🤣🤣 yeah they were my first decent blade back when I was younger and they make some solid price efficient knives but I'm a grown up now so I'm buying the step up these days.
Just got the ka-bar Becker kephart for my outdoor knife and love it, also have a Spyderco para 3 with s45vn, cold steel folder (can't remember the make) and of course everyone has to own a mora of some sort. Few other cheaper knives for shits and giggles, and sold a civivi elementum to a buddy, loved it but sold it and put that money into the cold steel due to the elementum not being hard use.
The first cooking folder you suggested, Revo Ness, I think, reminds me a lot of my Civivi Naja.
DCA is the best....knowledge bombs all day!
OMG David answered my question! Fyi I did end up buying the gray Civivi Elementum about 3 weeks ago (after looking at it for nearly 2 years) and I'm unhappy with it. It grinds when opening and closing. I've taken it apart, cleaned the pivot area, reoiled it lightly with KPL knife oil, and its still not snapping open with ease and grinds I close it. I also own 6 other Civivi knives, including the fixed blade Elementum. My new folding Elementum is near the bottom in terms of my 100 fixed/folding blade in terms of performance/value.
My Elementum is the same. Grinds and there is no way to fix it.
I have all my knives in one single, big drawer but i have like 10 of those little moisture packets (little packets with beads sometimes in food packages) in the drawer to absorb any possible moisture that may seep in even though i don't like in a moist environment or anything, but i think it's a good option to look at.
I also keep plenty of those packets in a box that contains many knife scale blanks (wood blanks) for knife making to keep the wood moisture-free.
They sell them on Amazon but you can easily just collect them from food packaging pretty quickly.
Good talk, thanks!
I got a big foldable nylon Velcro "knife vault", which fits nicely in a drawer, the other knives are usually on my body, or rest on my desk, drawers and different places around the house, and those others on my desk partially sit in micro fibre bags to save the ball-bearing ones from collecting dust.
The Boker Knife Vault 2.0, great stuff for also transporting your knives, it has 18 clear view pockets and lotsa Velcro, so you can also put some patches inside. It also got some holes on the outer flab, so you can hang it on the wall if you travel.
For purely at home I need some more storage capability though, lol.
Last question was great :D
MagnaCut is the steel I want to upgrade to on every knife design I love😳
The sk5 on the crkt chogan/kangee and Jenny wren works very well for flint. I was shocked at just how much spark it produces.
I have a Tops BOB knife in 1095 and a benchmade bushcrafter in S30V. I removed the coating and sharpened the spine of the bob but it won’t throw a spark, the bushcrafter, however, throws sparks like a flamethrower. Hardness is far more important than the type of steel. This on a firesteel.
Hey DCA: I like the form factor of the Condor Primitive Bush Dagger, and I really like the crossdraw sheath it comes with. What are some other small fixed blade knives, preferably with similar sheaths, I should consider? I'd be interested in options with a more premium blade steel than the Condor, and other handle shapes.
lol a salt native 5 in magnacut?
Im so glad i watched this faq
The best food prep folder is Opinel no 9 , best slicer for 10 dollars
Hey David, Greetings from Nova Scotia Canada & my Personal preference is Stainless Steel for most ALL my knives.
I hate the fact of carbon knives rusting SO quick & badly, especially up here in our environment !!
Love your videos & very informative, keep em coming Sir.
🤝💯👍
Oil them.
I’ve never given a damn if my knives rust. I buy them to cut things, not to put in a museum. I know how to sharpen knives, so I like soft carbon steel that’s easy to sharpen.
I hear you. If you maintain your knives as you use them then I've found they don't have time to rust. I have a simple rule - stainless for folders & carbon for fixed blades. May not be for everyone but I've been a regular hiker, camper & gardener for over 25 years and it's served me well.
Hello DCA, great work recently on Shot Show, appreciate all the good vids!
Question: could you take us through the basics of dying a standard G10 handle? DO's & DON'Ts, suggestions, tips and tricks. I am planning to dye the G10 handle of my coyote tan ZT0308, but it's a bit difficult for me to find proper 'how-to' guidance. Thank you!
DCA and Seth, what are some discontinued knives you think should come back? I think the crkt Carajas and the Kershaw skyline need to come back.
I’ve always been interested in hidden gems, a product that doesn’t necessarily cost an arm or a leg but surprises you that no one else knows about it/it isn’t super popular. Are there any knives out there that you think are hidden gems? Would love to hear Seth’s thoughts as well. Keep up the great work!
Here's a few: ruclips.net/video/5tcs_Ld_z9E/видео.html
Seth who?
Seth V, my occasional co-host. You can see him in the video I linked above -DCA
God bless you Sir!
On the first question with wanting a lighter duty “good prep” knife what about waiting for the Ontario camp plus folders to come out? Seems about like the perfect fit. Just have to wait I guess..
It's way more simple than that. For light to medium use, you choose a stainless steel blade, for hard use, you choose Low Alloy (Carbon steel). Then, there are other types of steels, like Tool steels for example, that are somewhere in the middle but closer to Low alloy, than Stainless.
As for the hardness, which is something that mostly heattreatment, but steel itself is responsible for, it goes like this: The longer the blade, the softer the blade steel, the shorter the blade, he harder the steel. That of course, depends on many factors but in most cases, that's how things are.
A good, lower cost option as companion to the garberg is a kabar dozier. Au8 cost about $22.
THANK YOU
Garberg carbon on the belt, Opinel stainless for the food prep. I know people who have the Opinel in the kitchen all the time as their go-to paring knife. Think I’ll get another one for myself come to think of it.
You're spot on. I've used a stainless Opinel solely for food prep while hiking/camping for the past 25 years with no problems. Light & easy to pack, easy to use & maintain and definitely slicey. I take other knives for other tasks.
An Opinel no. 10 would be a good companion for the Mora Garberg. It is a folder and It also has a very crisp 90 degree spine (best used in the closed position). Very slicey and very cheap. i have the no. 12 as my main outdoor knife (paired with an axe of course)
true...as long as you give the wood handle a little oil treatment once in a while. if you dont, it could be hard to open and/or close in case it gets wet after cleaning or during the food prep.
Hey DCA love the series!
I am a big fan of the overall design and size of the elementum, but I would prefer carrying a USA made knife. Would love to hear your input, preferably not an assisted opener. Thanks again!
Thanks for all the great videos. Don't want to correct you since you know alot more about knives than me, but the Umnumzaan was the 1st CRK knife to use a ceramic ball interface, not the Inkosi.
Yes but the Inkosi was the first "Sebenza" with it, which is the knife the questioner was asking about. I could have been more clear in how I phrased it in the video. Cheers! -DCA
Spyderco stretch in super blue steel would make a perfect folding food prep knife.
I recently bought the Ka-bar warthog and I love it! Only downfall in my opinion is the sheath leaves a lot to be desired! Is there an option for an upgraded sheath I can purchase, or is there a company you can think of that would make one for me?
Hey David! Thank you once more for attending Shot Show. David how come amongst knife makers there does not exist enough emphasis on neck knives?
Because there’s little demand for them.
Please consider doing a FAQ that identifies the various knife steels; which ones are carbon and which are stainless, maybe offer a bar graph that shows each steel's resistance to corrosion.
Been a fisherman my whole life and work in the trades where I cut heavy rigging at times. If your cutting heavy line fishing line 100lb+ mono all day or thick rope with your knife you will dull your edge very quickly. I'm OCD about keeping my edge insanely sharp. Like whatever knife i choose to have in my pocket gets stropped at the end of the day. So when I really need it to cut something it zips right through it. Get some knipex mini cutters for heavy fishing line. You have less of a chance of cutting yourself as well because you have to push pretty hard with a knife to cut through heavy line. In a pinch yeah it's fine to use your knife but it's good to have a dedicated line cutting tool.
Hi DCA. I have a question related to corrosion resistance. Could you tell how well the coating on ESEE and Tops knives protects against corrosion? Could you completly neglect it without worrying? How about food prep?
Quiet Carry Waypoint or Drift for the rust resistant folder with higher quality steel than LC200N. Vanax all the way baby! Haven’t tried MagnaCut yet though.
Vanax was my thought too...
hi david, i have a quick question for you, i’m a big fan of the tomahawks in the movie “last of the mohicans”. i’d like to add one to my collection, do you know of any companies making tomahawks that have that older style look but still have modern functionality? thanks and keep up the great work
Hello Mr Andersen, love to watch ur content ! Keep up the great work ! So my question... Im looking for a high end ots knife which kinda looks like an otf if u know what i mean. No classic folding knife looks. BUT the blade has to shorter then 8.5 cm.... I love german law..... Anyways thanks alot and i wish u all the best !
Another knife other than that Native 5 is the Quiet Carry line in Vanex like the Drift.
I'm looking to buy my first TOPS knife and considering the El Chete vs the Armageddon Machete. Wondering what your thoughts are on these. Also wondering why you love the Nessmuk knife shape so much?
Dude the Harbor Freight tool chests are FANTASTIC!! Knives or tools there is no better bang for buck IMO
8:30 was waiting for that.
I been eyeballing that Revo Ness it seems forever. I need to just buy it already
My arthritis requires a paring knife with a knife-sized handle. The Mora 511 is working fine, better than the Pro-C did.
i have a buck vantage 346. I really like the knife profile and handle. thinking about the upcoming buck 501 squire with s35vn steel. kinda want a lockback.
so the question is. if you were to choose between the vantage s30v or the 501 squire s35vn. what would you get and why?
also is there a noticable difference between the two steels?
The Hogue Deka will also be coming out in Magnacut
I own Moras in both stainless and carbon. Honestly, I can't tell a heck of a lot of difference as far as performance is concerned, but the stainless is a little easier to sharpen.
Great presentation and advise as always. I have a beef with 1095 steel which has been around for a very long time (1800s) and was the cheap choice of many knife manufacturers over the years. So how come this basic cheap steel is touted as a premium steel on knives costing over $100. What magic ingredient has been added to justify the price hikes?
It's all marketing.. For example, Ka-Bar's steel, has nothing to do with 1095, actually it's a superior steel that in the USA, they used to call it Carbon V. However, Ka-Bar calls that steel 1095 Cro-Van, (even though it's just Carbon V) Why they do that? Well, somewhere in America, a wise guy once, said, I'll make knives with cheap 1095, and I'll advertise, that it is the BEST steel ever!!! He succeded and then, another guy in America, stole that marketing concept, and did the same! Then another, and then another. That's how, we ended up 1095 being the Super steel in the USA. Both ESEE and TOPS, have made a ton of money with that marketing trick. It's ok, people are dump and believe anything you sell to them, either Alliens, or cheap steel, they'll take anything the media says, because we are all programmed, to beleive anything the media says. That's how, we got to the point, where we live the last days, as they are described in the Apocalypse. That's how Devil, got humanity fooled.
1095 is really lacking. You are right that no magic had been added to justify buying it over other better steels.
I have been buying and using knives for over 50 years. I remember when 440c was the Premium steel and later AUS-8A. In contrast to 1095 these are now cheap affordable steels that give excellent all-round performance. But in marketing terms they are referred to as crap, you have to buy a $400+ CMP S110V knife. Though to me these "Super Steels' steels are great if your cutting rope all day sitting on the couch. But way too brittle for every day tasks such as camping, hunting and military use were being able to stand up to abuse is more important than edge retention.
@@billballbuster7186 You're 100% right sir. I'm not young either. I have used many supersteels but nothing beats my old ballbearing steel knives, neither I had any issue with my cheap knives. People have forgoten, that it's the geometry of the blade and the sharpness of it's edge that cut/slice, not the steel. People also forget that the handle design even the sheath itself, are more important, than the steel itself! It's all marketing, either if it's the 1095 the steel they advertise as "super steel" or the modern supersteels them'selves!
I love the Mora Pro C personally.
And the Eldris, which is 12C27 instead of Carbon.
I like the C on the Civivi pivots because it actually stands for Chen ;)
checks out -DCA
Hey DCA I like EDC’ing a lightweight, thin, and very slicey folder like a Benchmade Bugout. What would be a fixed blade full tang equivalent? Thanks and keep up the great job! Hope your baby is letting you sleep through the night!
Hey DCA, any thoughts on the AD20.5? The shark lock looks interesting, but $150 for a D2 folder seems steep.
Hey DCA, i'm about to start a plumbing apprenticeship and i want my edc to reflect my new carrer path. What would you recommend for a heavier duty knife that has some copper incorperated in it
Hi David (and Seth),
My first question was answered brilliantly, so here I go again! Hope you can help me out with another one similar to my 1st question:
I'm looking for a folding knife, with the following features:
1) Flipper (that becomes a "guard")
2) Axis or Similar Cross-Bar Lock (**MUST** be bank-vault, bomb-proof strong)
3) Thumb Hole, either oval or round, doesn't matter, but **MUST** have it...
4) About 3" or more Blade Length
5) Pointy, not Wharncliffe, but needs some belly.
6) Optional, but would be game-winning: Full Flat Grind, finger choil, assist or bearings in the pivot and Deep Carry Pocket Clip
7) See if you can recommend me a budget and a premium version each.
Thanks so much!
Spyderco domino, mantra, and dice. Don't know if you can find anything like that with an axis, unless you're interested in a manix which lacks the flipper. Sog pentagon lacks the thumb hole. Pretty much every option will be like that
@@wake777 Thanks, The Domino was recommended as my previous request. I know I'm being pedantic, but the list is specifically designed and asked for that reason. The SOG Kiku would be perfect, were it not for the fact that I want a pointy-er blade. Will be eagerly awaiting the fullfillment of my list...
@@wake777 ...which also begs the question: Are there any custom or mid-tech Crossbar Lock knives out there? All we see from Custom Makers are Framelocks...
@@ShidenByakko i dont personally know of any midtech crossbars out there, but id imagine some must exist out there.
Where can I go to get information on all the different types of steel use? From soft to hard, pros and cons? Thank You
When will you get a restock on the Nordsmith knives? Been wanting to get my hands on the canteen model!
Hey DCA I have a bit of a dilemma. I am looking to replace my since discontinued Buck 620 Reaper. I’m looking at something with very similar features such as the TOPS Dart survival knife however I don’t have that much money to spend. Is there a more budget option with all the same features? Or should I save up and get the Dart? Also the blade steel doesn’t matter as long as it is tough. Thanks!
LC200n will hold an edge like nobody’s business. I can attest, my Spyderco Caribbean is pit through hell daily and will only need a strop about every 10 or so days.
I don’t like folders for food prep simply for the lack of being able to clean/sterilize properly.
If you do want to dye knife scales, the lighter a color you start with, the easier it will be to get it to the color you want. A flat white would be the ideal original color.
Saltwater knife: Quiet Carry drift/waypoint OR Spyderco Caribbean. IMO Quiet Carry Waypoint w/ the Vanax Super Clean
I only have one question. When do we get to see the outakes?
This thing that it is important to understand about the difference between traditional flint and steel firestarting and modern ferrocerium firestarting is that with ferrocerium, it's the ferrocerium that is actually the sparking material, whereas with traditional flint and steel, it's actually the steel that is sparking. BIG DIFFERENCE. Those sparks with flint and carbon steel are the blade of your knife being ground into burning fragments. That's why most people who use traditional methods use a separate piece of metal to create the sparks, and not their prized cutlery. That also means you can optimise the type of steel for the sparking metal and the type of steel used for your knife.
Now, as for food prep in the backcountry, it's much easier to just carry a small kitchen knife for food prep. Why not use a food knife for food?? I would never use a folding knife for food prep, because that is a recipe for filthy knife joints and food poisoning.
Oh, and incidentally, I still maintain that the ideal type of knife for general purpose backcountry use is essentially a thick chef's knife (German Kochmesser) pattern. Take a look at 17th and 18th Century trade knife patterns, and realise that voyageurs and explorers depended on such knives for their lives and livelihoods.
Bingo!! Spot on!
All I want on the blade is the blade steel, the company logo can be somewhere else, I don't mind.
As long as there is the maker and the steel type on the knife somewhere I like it. Don't know why people hate the company logo on the blade, I think it's pretty and I also like to see it wear.
I get wat u are saying about the Logos yet I have no problem with other methods. It's up to the knife co.
Can you please get your hands on the Worksharp exclusive Benchmade Bugout? I have one on the way and I would love to see your opinion on it! I know it's a basic bugout but with the 20cv blade. I love your videos!
I like a sterile blade bc the logos dont wear out. The pivot logo is brilliant.
Is there a Tek-Lok that would fit a Cold Steel Tokyo Spike? Thanks you guys are awesome
I keep mine in, Rigid tool storage box from Home Depot . ( I keep any knives I’m not using in their boxes.)
The debate was decided when esee showed the clear difference between the izula carbon steel v izula s35VN. It says it all. They put pictures on their website
Hi DCA- My 7 year old son gifted me a Coast FX175 for Christmas. I love the design and it’s a great knife for the price. But the price is $12. I was hoping you could suggest something similar but in the 50-150 range.
Nooo ! 😅 the best food prep folder is definitely opinel inox no 9 😉👍
Can you talk about the German MERCADOR K-55 FOLDER , I always have one of these around since the 50's and find them handy.
Just got the kabar Becker kephart and was wondering what I should do to take care of it because I usually have stainless knives, certain oil I should run the blade with from time to time, what do I clean it with, how often to clean and oil etc.
Biggest thing is just keeping it clean and dry. An occasional light wipe with some oil (I like food grade mineral oil in general, but there are tons of alternatives) is never a bad thing, and it helps to not store the knife inside its leather sheath all the time. -DCA
Can you do a video on fishing knives? Like bait knives to filet knives, maybe a freshwater fishing option that can double as an EDC. Thanks for everything you guys do 🇺🇸💪🔪
A nice butcher's edge around 600 to 800 grit, if too fine an edge it just cuts through the skin when trying to skin the fish. So there really is such a thing as too sharp. I found that out in the 70s working on a fishing boat. lol
is the yellow scale on the new native salt in magnacut the same darker yellow coloration as the native salt in LC200N or is the brighter yellow like the other salt series in H1?
David Ive been watching your channel a good while but never asked a question. I am looking for an overly large sheepsfoot/warny folder. When I say beefie I mean huge and durable. Any suggestions?
Is the steel on the new puma white hunters good for a survival/ bushcraft knife?
When will you restock your rmj tomahawks?
Hey Mr. DCA. Love the content. I watched all the Shotshow videos. I’d like your advice for my next EDC purchase. I’m a big Kershaw fan and finally saved up to buy my first ZT. I own the Secret Agent, many Launch models, Dividend, and the CQC-4KXL and CQC-10K. The CQC-4KXL and 10K are my favorites, and part of my EDC rotation. They fit my hands well and I like their blade features. Unfortunately, none of the stores near me carry a wide selection of ZT. Usually just one or two models in stock. I’m considering the ZT 0640, however, would like to consider a couple options before making a purchase, because the 0640 is basically the high-end version of a knife I already own. Knowing what I mentioned about the CQC models fitting my hands, and blade features, what other ZT models should I consider? Assisted or manual is fine.
0470
No. 10 Thumbs-up here:)
Nice video DCA, always great information.
Question, about half of the people I've talked to in my life about knives, say a serrated blade knife is for cutting meat, and the other half say no; serrations are for cutting
bread. Now, I know a sharp blade of any type will cut both bread and meat, but is there a specific answer according to knife professionals?
Im trying to find a kitchen knife set that wont rust after the first wash in my dishwasher. What brands do you recommend?
Regards to the last question. Considering Stallone works with Gil Hibben for his movie knives your custom knife might be a better choice.
When will the Nordsmith Canteen knife be available again?