Thanks for the advice. I'll be on the hunt for one fitting to me, and non-stainless, unless someone knows how to keep a stainless blade sharp, which I do not.
When stainless steel was first used for knife blades it was not very good. I still don't think it is the very best but plenty of fine blades are made of stainless now, and it is no problem getting them to keep an edge. It can be a problem putting an edge on some of them, particularly Buck knives.
L