Vonderek
Member
- Joined
- Jul 9, 2006
- Messages
- 1,537
I have determined that when it comes to knife steels, simple is better. I would rather touch up carbon steel blades and 440C, 154CM, etc. after use than try to get a hair splitting edge with the newer exotic steels. It's just too frustrating for a dumb video guy with a few stones and diamond hones like me.