Reddit mentions of Blue Ridge Knives Avispa Black Handle Black Knife, Black/Black

Yes, carbon usually has a much more significant edge stability. However, since you're not using it often, carbon represents quite a bit of maintenance (it will rust). Even with oil, if it's in long term storage, it tends to get small spots of rust that need to be polished off. If you use it frequently, rust usually isn't a huge issue. Long-term storage is where the rust really becomes a problem. Snow could present more issues with rust, but I haven't had to deal with that in my climate setting.

If you have a honing rod, that should fix a rolled edge better than a pull-through sharpener. But a knife is no knife at all without a properly sharpened edge.

Since it seems like you're not doing heavy woodwork...maybe a folder would be best for you.


For minimal maintenance, good edge retention, and as long as you're not doing heavy wood work, try the BRK Avispa or Zancudo (links go to Amazon). Alternatively the OKC RAT and RAT II are essentially the same knives but with different styling. I believe these are all in AUS-8 Stainless Steel and have pretty hard edges. The edge should last a while with no sharpening (use your honing rod, though). The Avispa and RAT 1 are both quite large--I think the blades are about 4 inches long. The Zancudo and RAT II have ~2.5 inch blades and are much better suited for every day carry.


Opinels are great for culinary applications, but I don't personally like them for woodworking. Great for spreading cheese, and cutting summer sausages though! I also don't entirely trust the locking mechanism. But they are super cool knives. The stainless loses its edge very quickly to rolling.

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Do you mind me asking: what is your version of 'flashy'?