440-A Stainless?
#3
Fork Horn
Join Date: Feb 2014
Location: Illinois
Posts: 282
It's fairly inexpensive and its an older alloy. It's usefulness really depends on the knife maker. Sure there's newer and fancier alloys being used to make knives these days, but look at Buck knives - they still do amazing things with 420HC.
#4
Being an old retired steel worker there are a few things I learned. Carbon steel takes a better edge and retains it better than stainless. Stainless is actually softer than carbon steel. My experiences in life have proven this out. It harder to get as good an edge on stainless and it doesn't hold the edge as well. The one redeeming value of stainless? It won't rust.