Originally Posted by armedoldhippy
i too have hell getting a good edge on stainless blades, even using ceramic sticks at a fixed angle. carbon steels will lay you open on same set-up. ???
Ive read a bunch on it and possess only a rudimentary understanding.
Our high carbon steels have bigger particles, accounting for that toothier edge. Whereas the stainless has a tighter smaller particles.
When polishing up to 10k grit I feel like I can feel this... may just be imaginative.
I can get my s30 v to push cut thin paper but cutting meat it will lose its ease very quick. All my high carbons, although harder to get to push cut thin paper without catching keep their bite for longer.
When going from 400, 1000 , 3k , 5k , 10k
I have a bad habit of checking to see if the edge will grab the skin of my thumb. I could stop at 3k with my m4 bm contega if that was the only metric.
It would be bad ass to hear knifemakers thoughts on the subject.