I have to disagree with you on expensive knives being only for connoisseurs especially when it comes to more expensive knives and the hardness of the steel and the resulting ability of the knife to hold an edge. When I pay $100 for a SOG it's for the rc56-58 steel that is extremely difficult to dull, not to mention the best grip I have ever felt on a truely full tang knife. On a side note I just bought an RSK (rc58-60!!) because this thread made me curious. I am pretty hard on my knives and think that S30V steel blade was worth every penny (and probably more). We'll know for sure after I take it hiking this weekend. I always look for the hardest possible steel I can find when shopping for a new blade. If you want to know how hard I am on my knives... the last knife I ruined was a Kershaw Leek. I tore up the serrations while cutting a battery cable. I had no choice. I was stuck on the side of the road and had to get to work right away. If it had been better steel it probably would have survived. <img src="/images/graemlins/smile.gif" alt="" />