Thanks Dave! Seems like I read that the more rust resistant SS is the softer/ weaker the alloy. es correcto? hence the poor edge holding capabilities of this *rust proof* knife. Just found this on http://divermag.com/archives/nov98/knives.html >>Blades can be made from a variety of metals but the most popular is stainless steel, either 304 or 420 grade of stainless steel alloy. The higher the number the lower the grade of stainless steel and the better the blade will keep an edge. A lower number means a higher grade of stainless and the more resistant it is to rust. Some of Underwater Kinetics line of Blue Tang and Remora knives are made of 316 grade stainless which offers a good compromise. A few manufacturers, such as Ocean Master, make knives from titanium which is light, very strong, keeps a good edge and is rustproof. The only drawback is that titanium is quite a bit more expensive than stainless steel. In any event, knives should always be rinsed thoroughly in fresh water after every dive and dried separate from the sheath. << steve *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Thu Nov 07 2002 - 07:31:54 PST
This archive was generated by hypermail 2.4.0 : Thu Aug 21 2025 - 16:31:00 PDT