Thanks, I might just give one a try. They aren't quite the bargain that RR are, but I would guess the quality is pretty similar. And yes, thank goodness for no Swinden key. I never had a problem with an Old Timer, but I have an Ulster Scout that has gone loosey goosey because of them. The dislike for stainless steel WAS honestly come by. Until about WW2, when Krupp, I think (Knarfeng can confirm), developed a composition and/or heat treatment for stainless steel, it was an awful cutlery steel. Generally speaking, though, carbon steels will take a finer edge than stainless steels because of the lack of chromium particles. One area where the fine edge is actually desirable is woodcarving (one can debate endlessly the quality of edge for more general purposes). The main resentment for the Chinese Schrades, and I share a bit of it, although it has worn off over the years, is not the Chinese part so much as the Schrade part and the somewhat deceptive marketing. I generally have no problem with Chinese knives. I initially found it irksome that Taylor became the owner of Schrade, just on general principles; offshoring just added insult to injury.