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Which is why I prefer to make my own.
I use stainless 440 C steel blanks and the finished blade gets hardended
to about Rockwell 55 - 60
A friend did chip the edge on one blade when using it as a can opener (
emergency oil refill on diesel )
but genereally this hardness stands up well and keeps the edge sharp
longer.
For real sharpness I do prefer carbon steel, however those knives only gets
used near fresh water.
I find that carbon steel also takes finer edge and keeps it longer.
For woodworking tools such as planes and chisels this is the best.
A good indication of a blade quality is how it rings when you tap it
lightly.
A good hard stainless blade will have a definite ring to it while the
cheaper versions sound dull by comparison.
Much like fine crystal glasses compared to cheap molded glass.
Cheers
Arild
-----Original Message-----
From: Michael Maurice [mailto:
