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An alloy of iron, approximately 10-15% of chromium, nickel, or molybudenum, with only a small amount of carbon. Lower grades of stainless steel cannot take as sharp an edge as good-quality high-carbon steels, but are resistant to corrosion, and are inexpensive. Higher grade and 'exotic' stainless steels are extremely sharp with excellent edge retention, and equal or outperform carbon steel blades.

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