Knife steel explanations
Just got my first serious knife (Schrade inert AUS 10) I asked some of my friends that are into knives about knife steel and said AUS 10 is pretty good. Can someone explain the pros and cons of different steel types?
Just got my first serious knife (Schrade inert AUS 10) I asked some of my friends that are into knives about knife steel and said AUS 10 is pretty good. Can someone explain the pros and cons of different steel types?