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avo_cado t1_j7n6wfk wrote

Reply to comment by sirfuzzitoes in Knife sharpening class by Capable_Okra

most knives are made of tool steels (D2, CPM10V, 440C, etc) so it's not a real differentiator there.

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sirfuzzitoes t1_j7nc6p2 wrote

That's a good point. I guess what I meant was many pocket knives tend to have harder to sharpen steels - m390, 20cv, s90v, etc. Kitchen knives don't generally need the toughness or whatever you want to call it, so should usually be easier to sharpen.

I must say that I use my spydiechef (lc200n) in the kitchen - I know it's impractical - and it is fantastic.

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avo_cado t1_j7ncw96 wrote

yeah that's true. I used to work for the Bohler tool steel distributor, but my memory on most of the subject is foggy.

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