" Sometimes the older knives are the better knives. "

Very true.

Often, the best flea market blades I find are old-style carbon steel butcher knives. People shy away from them because they're not shiny. But they don't realize that these are tougher, thicker, and better at holding an edge than all but the best stainless knives. For a dollar or two you can get a perfectly serviceable knife for the kitchen or the bush.

As for having knives passed down from family, that's priceless. I'm lucky to have a couple that my grandfather made from a huge old sawmill blade.