Originally Posted By: KenK
I wonder if it is a steel issue or possibly an edge geometry issue? I have some cheap stainless kitchen knives that I've simply never been able to get a decent edge on - don't know why. I even tryed using the coarse diamond blades to give some back angle, but still not a decent edge.

Ken


2 different manufacturers...2 different heat treatments. My Gerber is super hard. Plus in my case I was trying to reprofile the edge because the factory angle was neither the Spyderco 20 degree or 30 degree but somewhere in between.