Still significantly better than others I've tried.
. in my opinion for an all around knife that you plan to keep oiled and sharpened something in 1095 is great. holds a decent edge, pretty easy to sharpen once you get the right edge geometry on it. you just hit it against the sharpening stne a few times and its ready.another good steel is 5160. again though all this is with the fact that its been properly heat treated and annealed. those are both carbon steels. and the most common. there are tons of carbon steels out there and even more stainless.the heat treating process for carbon steels are alot easier so i tend to stay with those.i made a few knives couple years back. trained with a couple guys that were really good knife makers. i was never that good myself. i really dont have much patience and making knives require alot lol.so the next thing is damascus steel. its a combo of the stainless and the high carbon. if you can afford that its prolly the best of both worlds. and it has really nice blade patterns.if you have time do a googlew search on cable damascus it was always my favorite the pattern it makes leave the blade looking like a snake skin.
Yes, what I want is a good balance between all three. I know there is no perfect blade.
I have an older version of this that I really like and it is a great knife but not for everyday carry. I should have been more specific, it needs to be a folder.
I will watch the action sites for the AUS 8!Of every blade I've owned I've never seen anything take and hold an edge like AUS 8. It's become nearly impossible to find, so most manufactures have gone to AUS 8A. To my experience the A is for Almost as good.
