Man jewerly

[Bill Asbury]

The must have feature of a knife I carry off shore and on shore is a serrated blade.
Don't know why 420 stainless would not be appropriate, and Gill prices are reasonable.

[lazybone]

The lower quality the steel, the more often you have to resharpen, only Ron Popiel's Ronco knives never need sharpening.

Here's an ok quality 440C SS serrated that I carried for a short time.  Offered a slight advantage when cutting certain lines when sharp but trying to resharpen the serrations to a razor edge is a major time consuming pain in the ass.  It sits rarely used in a drawer in the boat.

The worst part is it makes a mess of a simple job of peeling an apple.
I guess it's all personal and what suits me.

[scotty]

It's been my experience that ferrous steel knives keep an edge longer (and better) than stainless steel.  I've had a lot of stainless steel knives, but not any expensive ones.  Perhaps the expensive ones have better edges.  Best knife ever?  My grandfather made a knife out of a file.  He gave it to my dad who carried it through WWII.  He gave it to me years ago.  My sailing knife is the cheapest West Marine knife (about ten bucks).  I buy a bunch of them and give them to people who crew with me.