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it’s true that every knive have it’s own properties
cheapo stainless steel knife are more “soft”
but not easy to make it sharp
( it edge tend to “bend” if we shape it too thin )
carbon steel are “harder”
but its more easy in sharpening it
because of tough edge ( not like stainless steel )
problem appear if knife edge are too thick
( because of soo often we do sharpening )
the elevation of the edges are worse for cutting
to the point that it become still dull
even if we are sharpen them
yup… we go to the black smith
or make it “retired”