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But, what is this comment about stainless? <img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> You were just telling me how 0170-6 doesn't bother you with rust. A2 is significantly less prone to rust than 0170-6! A2 doesn't really rust very easily all, but it does patina pretty easily.

I try to take reasonable care of all my carbon steel knives, and they are ok, but if I could get the performance, they would ALL be satin stainless! In the smaller knives, you might use them for food preparation and such, and WD-40 just gives an off flavor. <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />


I am not fond of the flavor of WD-40 either. <img src="/ubbthreads/images/graemlins/barf.gif" alt="" />

I keep sayin'..... Get some of this:

[Linked Image from i80.photobucket.com]



but, that aside, I am with you. If I could have all the performance of tough non-stainless steel and satin in stainless, I would have stainless.

Ultimately, I like low maintenance if I can get it. But, performance first.

However, for my purposes, I do tend to feel there are PLENTY of good stainless steels with VERY high edge retention, good sharp usable edges and PLENTY tough enough for smaller knives that work VERY well for smaller knives.
I am very confident I would be very happy with this 3.5" blade in a quality stainless with a world class Busse heat treatment and SATIN. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

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JYD #39 I prefer "SATIN" blades!!!