The metal I prefer for the majority of my knives is carbon spring steel.
I find that this metal , having “seasoned” holds the edge better than most other metals.
I find old vintage cross-cut saw blades, bury them 4 feet under the ground for a year, then dig them up and fashion the blade.
I also use D2 Stainless Steel and 312 hammer fold Damascus
I use various hardwoods, antler, and bone for the handles..
Every Knife comes with a sheath or an antler stand.
