I'm sure this will get down voted as its a Luddites call to arms, but all my cutlery is simple high carbon steel.
Its cheap, holds an excellent edge, and in the kitchen it develops a wonderful rustic patina. For a pocket knife, a few drops of oil once or twice a year will keep it in good order, or you can chemically blue it if that suits your style as well.
Its cheap, holds an excellent edge, and in the kitchen it develops a wonderful rustic patina. For a pocket knife, a few drops of oil once or twice a year will keep it in good order, or you can chemically blue it if that suits your style as well.