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like the Gerber Mark II myself (got one over ten years ago), though I heard they don't make them anymore- probably from some lawsuit BS no doubt.
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Gerber Cutlery was sold to Sandvik (European maker of cutlery and cheap scissors) many years ago, and their knives look like it.
Tourist, in many of your statements, I will agree with you. I keep my knives stoned and steeled, and just touching the edge will cut you. Painlessly, but you will still bleed. I learned to sharpen knives in a meat packing plant, and if any of your friends and readers really want to learn to sharpen a knife, I would recommend they spend a few years in a packing house to learn the art.
Yes, a SD knife must cut immediately and cleanly. Most modern knifemaking steels are not fine-grained enough, a must for a surgically sharp knife. 440 stainless is one of the worst steels to make a knife out of (coarse crystals make its edge blunt) if you need a very sharp edge. Since most knifemakers started using it in the 1970s, most knife-buyers nowadays don't know what it's like to cut with a carbon steel blade. My favorite knifemaking steel is O1 or 1096, followed closely by D2. I don't care for V10, Talonite, AUS6, or many of the other sophisticated steels. I just like a knife that cuts.