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The blade is made of Sandvik 13C26 Stainless steel This steel is an upgrade from what they used in the past, which was 440A. It’s believed to have barely lower than optimum corrosion resistance, but most reviews I’ve read have had zero issues with rust or corrosion. This metal takes a very good edge and holds it effectively. It’s not fairly pretty much as good as some higher metal choices, like VG-10, but it does properly. The primary focus when this metal was designed, was for purposes where sharpness and edge retention was the primary needs. These blades can be very sharp.

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A knife can also be sharpened utilizing metal. Take a great stance when holding the metal. Hold the metal firmly in the non-dominant hand, which is the left hand for right-handed people. Grip the steel comfortably. The tip of the steel ought to be higher than the deal with of the steel. Now hold the knife in the dominant hand, which is normally the appropriate hand. The angle between the knife and the metal needs to be 20 levels. Preserve this angle throughout the sharpening course of. Transfer the knife against the metal in long, sluggish strokes. Establish a rhythm. Once you're completed, check the sharpness on a piece of ribbon.