> cheap ... dull knives that don't hold their edge Well with knives the trade off is sharpness vs how often you have to sharpen. Harder steel will "hold the ed

> cheap ... dull knives that don't hold their edge Well with knives the trade off is sharpness vs how often you have to sharpen. Harder steel will "hold the edge" and require sharpening less often. But to get a truly sharp edge you have to use softer steel and be willing to hone and strop frequently. The good soft steel in high quality knives is also not stainless. You get black and orange rust streaks. I'm sure this presents a marketing problem.