quote:

Originally posted by RobME:

quote:

Originally posted by muad'dib:
...thinking of trying one of the boker ceramics for this very reason

Somebody correct me. Ceramics. Terrific but, they will eventually get dull, and you'll have an impossible time of getting 'em sharp again. Stick with a good steel... jmo.

You can sharpen the ceramics with diamond sharpeners.

I had a Boker ceramic knife a few years ago, '01 or '02. I look back on it as being an experience of learning. The blade edge chipped too easy IMO. But, I suppose they have changed a bit since then, as they get more input.

As such, I'd recommend not putting too much money into a ceramic bladed pocket knife.

Thank you for correcting me. I should've qualified my statement though, as (obviously) any blade material can be sharpened with something harder. Still - personally, I'd rather stick to a good steel. (jmo)

IMHO ..... ceramic knives make good kitchen knives.
And as said , Diamond stones sharpen them eassily ........ the Edge pro guy sells Diamond stones just for ceramic blades , he says thats all there needed for. I have found that his regular water stones sharpen eassily any steel I have put in front of it. Just my 2 cents.

yep, the diamond stones work well with steel, as I recall, maybe it was KC Steve who said it.

Wow! I didn't expect all these responses. It's like the steel gang wars and a 154cm side ats-34 side rivalry.

I've hacked with 154CM and S30 with great happiness as neither has had issues with. A2 has always been good to be also although softer. I'm not a metal scientist but I've just always been happy with them. I've searched for crazy hard steels only to find that 154 and S30 is easier to work with, doesn't corrode like tool steels, have excellent impact resistance, and still keep a good edge.