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Thanks for the help everyone, I'm gonna set out to do more research today. Would stainless steel be a must have for a knife that would see occasional salt water use? The reason I ask is not for fillet but was thinking about also making oversized bait cutting knives that need tombs able to cut through semi frozen fish that are about an inch in diameter, but have the possibility of seeing a splash of salt water or two during their usage for a few hours before being able to be cleaned.
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