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Post by eccles on Dec 29, 2011 7:56:57 GMT
My knife is around 15 years old, doesn't rust and holds a good edge. I guess I struck lucky when I bought it because at the time I didn't know much about such things; it is marked "K.Erikson, Swedish stainless steel" Yesterday a novice asked me what to buy but I still don't really know why my knife has proved so good over the years. Any thoughts folks?
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Post by jfallows on Dec 29, 2011 20:53:00 GMT
i guess the main thing is that your knife is made of hard good quality stainless steel ;-)
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Post by olsmelly on Jan 3, 2012 6:27:15 GMT
jfallows is right. We benefit these days from the offcuts of marine quality stainless steel, mainly used by the Offshore Oil Industry........... and good care........... Even so, I have a set cheap ex-RN Rigging knives, some 50 years-plus in age, made of relatively low grade steel, which are still razor sharp!.......... just good care.......... A blunt rusty blade is a danger to the user! (or is that abuser?)
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Post by marryjem on Apr 24, 2013 16:14:47 GMT
i agree man thanks for sharing  |
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Post by eccles on Apr 26, 2013 15:54:40 GMT
Have recently learned a bit more about what makes a good fillet knife after doing some research: Apart from the obvious which is that it should be relatively thin so that it will bend and needs to be at least six inches, it needs to be made of the right stuff. The best quality knives are in fact made of 440A stainless steel which is virtually rust proof even in salt water and holds a good edge. Only really found this out because young brother recently wanted one and I discovered that Tackle Bargains were selling such a knife for only £6 + P&P - incredible and bro is v. pleased.
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