Good points Groo. Especially the last one about debating steels. I read the folowing from a couple different knife makers over at Knifeforums.com. It's not the steel that's important, what is important is the maker. Any good maker is going to get the most they can out of the steel they're using, regardless of what the steel is.

Of course there are exceptions. Some steels aren't suitable for knives. Then others are so hard that if you're not the most gifted sharpener (like me) then it might be wise to avoid those tough steels.


Robert