After trying a custom knife recently it suprised me how and why anyone using a blade for gralloch/butchery would want to use anything but stainless.
I don't intend to understand steels but I do understand hygine issues.
rust, pitting and staining of blades has got to be a no no.
Stainless maybe harder to put an edge on but can be sharpend.
The whole point of us going through the point of a gralloch is to put food on the table.
Yes I know its been hit with lead, yes i know its dropped onto the ground but the point is to minimise contamination.
Stainless has to be the way forward.
when i asked why stainless was not used it was said it is a dearer blank and harder to work. if you are having a knife built and paying for its design then is cost the issue? you are having it built aren't you.
my experience with the last knife has opened my eyes alot and i will from now on when doing a dsc2 stalk take great care to notice what the blade used is made off and note this in a candidates portpholio (I always have asked plenty of questions about this but never really looked at what steel is used more about handle etc and that the blade is clean).
My knife I think is moly chrome steel/stainless, i can gralloch x4 deer in a day and can still shave the back of my arm afterwards.
keeping the edge away from bones is the trick and learn how to sharpen it to start with.
I would like to hear what you all have to say so i can make my mind up better.