Once in a while, I go to a town large enough, with time enough to spare, to visit a thrift shop. Digging through the bins of kitchen knives is sometimes productive. Here is a dollar’s worth:
The knife on the bottom had a bent point, and several serious nicks in the edge, so those have been ground away. The top knife had a noticeable mis-match between handle and tang, which was fixed. Both wood handles were “dehorned” with a half-round file, and the guard on the middle knife was given a similar “ouch elimination” treatment. Much more comfortable.
While bargain-bin knives I choose are often carbon steel, these were all stainless. Both Chicago Cutlery and Normark use tolerably good steel. Stainless steel certainly has advantages in a wet, salty, acidic environment.
For $1 and an hour’s labor, not bad.