Quote:
Originally Posted by sns2
What I like about this thread is it is clear there is a lot that goes into a high quality knife. And, it seems to me there is no such thing as one best steel, rather a lot of great ones that need to be tailored to the job it will be asked to do, and the habits/abilities of the guy who is going to carry it.
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When I was younger I found (and was taught) that there is a middle ground between sharpenability and edge holding . It seems these days that the focus often is on super sharp steels, the draw back being theyvtake a lot longer to sharpen once they get even a bit dull.
There are likely hundreds of different sharpening g systems on ghe market as well, and not all are suited to every type of steel.
You are right Sns2, A person needs to find the knife and sharpening system they like, and it may not match up with the next guy's ideas as this thread has shown.
Cat