At 33 years old now, most production knives of my generation are usually made of some type or grade of stainless steel. Hence all but one of my knives are 420HC, 154CM, or S30V stainless steels. I've typically used Buck knives, Buck Vanguard, Buck Crosslock, and the Buck 110 folder. I own one older hunting knife with a hammer forged blade made of some type of high grade carbon tool steel. I finally used it last season to dress a bull elk. Though the carbon steel discolors with contact of blood, I'm amazed at how easy this type of steel is to re-sharpen. I'm also amazed at how sharp this steel can get. I'm talking razor hair splitting sharp with little effort. Wow!!! I'm starting to think that the newer and more innovative products aren't really much of an advancement over the traditional materials used. Those old timers really knew how to forge a high quality blade of excellent steel.