Mr Emerson There are so many types and grades of steel that are used in knives and swords. It gets confusing. Is this a marketing method or are there valid reasons for the various types? What are the major types and pros/cons? For an everyday carry knife that should stay sharp for utility and for self defense, what steel do you recommend? Is there better steel depending upon the blade type (ie serrations, Tanto, shark tooth, etc)? For resistance to rust, Are the coated knives better? What are the different coatings and the advantages?