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From: kurtk@tektronix.UUCP (Kurt Krueger)
Newsgroups: net.rec.scuba
Subject: Re: Results of general information request...
Message-ID: <5350@tektronix.UUCP>
Date: Mon, 13-May-85 15:05:42 EDT
Article-I.D.: tektroni.5350
Posted: Mon May 13 15:05:42 1985
Date-Received: Wed, 15-May-85 00:14:57 EDT
References: <2058@decwrl.UUCP> <10508@brl-tgr.ARPA>
Reply-To: kurtk@tektronix.UUCP (Kurt Krueger)
Distribution: net
Organization: Tektronix, Beaverton OR
Lines: 13
Summary: 


There are two basic types of stainless that is used in dive knives.  The normal
large knife is made of a very corrosion resistant alloy.  It won't take much of
an edge.  Trying to cut something underwater with one of these is sort of like
bludgeoning with a blunt object.

The other type of stainless is usually used on the smaller knives.  Lots of
manufacturers make these (Tekna, Dacor, etc.).  They hold a real good edge but
will get red rust spots after every dive.  You've got to rinse these immediately
after every dive, and sharpen them often.  They can get very sharp.

I carry one of each on my dives.  The big one is a general tool, pry bar, club,
etc.  The little on is for cutting fish line.