Could someone please explain to me why my Swiss army knife that I bought when a boy scout nearly 30 years ago, which have used and abused and never cleaned or care for over the years, stays sharper longer and has less (actually, zero) corrosion and rust than all the higher-end steels on my more expensive and newer knives (S110V, S90V, D2, S35V, VG-10, etc.)? The Swiss army knife doesn't specify the steel used -- it simply says "stainless steel". I started buying nice knives 7 or so years ago and assumed the steel would be even better than my lifelong swiss army knife, but the steel on my new knives require way more sharpening and maintenance (I'm guessing new steel is stronger but I don't know). The cutting edges seem to chip on new knives too -- my Swiss army knife's edge surprisingly has never chipped. I never understood any of this. Just curious if someone could explain.