Spent a bit of time yesterday watching it rain and reacquainted myself with knife steels. I landed where I did every time I look at it - a good blend of edge retention, corrosion resistance, and 'toughness'. Found several indepth websites discussing all the currently available steels used in knife making. Plus I don't want to spend $300.
I landed on 154 CM, ATS 54, S35VN steels as a good blend of the 3 characteristics I was interested in. A bunch of good knives on the market. Found a Buck I was not aware of. I've had a Buck knife (112 C) since I was 17 or 18. Pulled it out yesterday and cleaned it up. I quit using it when I started doing more backpack/long day hunts trying to save ounces.
Buck 661
