You'd be surprised how many knives: 1) won't hold an edge very well; or 2) are way too hard to sharpen.

A high-carbon steel (not stainless steel) blade is, in my opinion, the best blade. I base that opinion on years of experience. Easy to sharpen, yet holds an edge very well. (Granted, I own stainless knives also, but my preference is high-carbon blades).



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