Info request - Live tuna to Sashimi

[LTM]

For some nice knives and sharpening tools/info go to: chefknivestogo.com . The owner is very informative  FYI, Spyderco uses a steel named H1 (thats H One) that absolutely does not rust (have several models) that is very good for fishermen. There's a "limited production" folding fishing model in H1 called the "Catcherman" that you can find on ebay for about $150.

Carbon steel knives melt (an exaggeration, but rust badly) when exposed to salt water or water period. Stainless steel has a minium chromium content of 12% and the good knife makers wont consider a knife a stainless unless 13% chromium or more. Kershaw makes a decemt quality line of ss fishing knives.  Sharpening is the key to knives. For thin/flexible blades used for sashimi and fillet's a 13 degree angle is quite common.

Carefull, dont get too caught up with knives (and sharpening tools). Heck, Im dying to get $300 of sharpening stones. You dont have to go that far but talk to the guy at chefknivestogo and then look arouund at his site (good prices on the ultimate/high end stuff that I like) and else where for a good sharpener (Apex, Wicked Edge,and some less costly alternatives).

Knives and sharpening are art forms,

Leo