I just bought a Randall Made Knife from a guy at work for 50 bucks tonight. Anyone know about these knives? I know it's stainless and their web site states 440 series, but they don't state if it's A B or C. Just wondering for edge retention and sharpening.


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However the type of steel isn't so important, no matter what the knife maniacs say. In a normal use an ordinary user can't feel the difference between most of the modern steels (except between stainless and carbon). What really matters is the heat treatment. Good luck with the knife and if you can make a pic I'd like to see it.


