308win
Member
I don't know much about steel or knives for that matter. I have been thinking about getting another folding knife and I am trying to decide between a leek, chive, or scallion. I have seen the Damascus chives and like the looks of those but they seem hard to find. I like the wharncliffe blade shape. I don't use a knife for anything heavy duty - open packages & letters, quarter apples, peel oranges, cut string, remove staples.
Are the USA origin Kershaws all good quality; which steel is the best compromise of ease of sharpening, edge holding, and strength, any scale material better than another?
I have a Kershaw 1570ST that I carry quite a bit and like a lot.
I would appreciate recommendations and thoughts with the caveat that I am not interested in anything other than a Kershaw with preference for a leek, chive, or scallion with the chive the leader (I think) as I am looking for something smaller.
Are the USA origin Kershaws all good quality; which steel is the best compromise of ease of sharpening, edge holding, and strength, any scale material better than another?
I have a Kershaw 1570ST that I carry quite a bit and like a lot.
I would appreciate recommendations and thoughts with the caveat that I am not interested in anything other than a Kershaw with preference for a leek, chive, or scallion with the chive the leader (I think) as I am looking for something smaller.