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<blockquote data-quote="MadMonkey" data-source="post: 2060920" data-attributes="member: 19474"><p>Totally agree on the esee knives.&nbsp; Correct me if I&#039;m wrong but they are family owned and used to be called OKC...that&#039;s right..OKC Ontario Knife Co.&nbsp; Then the son if I remember right he opened his own company...ESEE.&nbsp; They make the RAT models now I think...I have a RAT 5 which is a survival/defensive knife but made by OKC knives.&nbsp; The steel they use is excellent high carbon tough stuff but not so hard that you can&#039;t sharpen it if you&#039;re out in the woods without a good sharper or good stones.&nbsp; Be careful to not purchase a knife with a super steel that can&#039;t be sharpened without a diamond stone or some fancy setup.&nbsp; And be careful to not get a knife with a soft steel that dulls every time you cut rope.&nbsp; Never get a steel under 440C.&nbsp; And I don&#039;t even get steel harder than VG-10 anymore.&nbsp; I used to think the harder the steel the better because it will hold it&#039;s edge longer but wait until you&#039;re stranded out in the sticks someday and you actually have to sharpen your knife.&nbsp; It can take forever sometimes to sharpen some super steels with a small regular stone.</p></blockquote><p></p>

[QUOTE="MadMonkey, post: 2060920, member: 19474"] Totally agree on the esee knives. Correct me if I'm wrong but they are family owned and used to be called OKC...that's right..OKC Ontario Knife Co. Then the son if I remember right he opened his own company...ESEE. They make the RAT models now I think...I have a RAT 5 which is a survival/defensive knife but made by OKC knives. The steel they use is excellent high carbon tough stuff but not so hard that you can't sharpen it if you're out in the woods without a good sharper or good stones. Be careful to not purchase a knife with a super steel that can't be sharpened without a diamond stone or some fancy setup. And be careful to not get a knife with a soft steel that dulls every time you cut rope. Never get a steel under 440C. And I don't even get steel harder than VG-10 anymore. I used to think the harder the steel the better because it will hold it's edge longer but wait until you're stranded out in the sticks someday and you actually have to sharpen your knife. It can take forever sometimes to sharpen some super steels with a small regular stone. [/QUOTE]

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