14c28n vs m390

I didn't say they're exactly the same, I said they're about the same, and in real world use the additional challenges in sharpening are much more apparent.
Additional challenges in sharpening are way overblown, assuming that you have the proper tools for the job. There's hardly any difference, in terms of effort, sharpening, e.g. M390 vs 14c28n, if you are using diamond/CBN plates or bonded diamond stones. Reprofiling is more work, but that's generally something you would do once.
 
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As far as my experience with knives in general (not just kitchen knives), the only advantage mono/low-alloy steels have over wear-resistant stainless that I've seen is that they're easier to sharpen even at high hardness. Aside from the Japanese kitchen knives in shirogami, I also have knives in W2, L6, 1095, all in the mid 60's HRC range, and they sharpen easy enough on whetstones, some of them a little longer if I want a polished edge. I also have some very wear-resistant stainless like S90V & S110V that I sharpen/reprofile on diamond plates and finish on diamond-loaded strops so I just use diamonds for everything now including other crazy wear-resistant non-stainless like REX121, 15V, Maxamet, 4V, K390.

Bottom line though, the mono steels definitely lose their edge faster, and while the wear-resistant steels take longer to get back to shaving sharp once they're completely dull, but I don't let them get to that point anymore and just touch them up on strops. Upping the sharpening/honeing solution makes it a non-issue.
 
As far as my experience with knives in general (not just kitchen knives), the only advantage mono/low-alloy steels have over wear-resistant stainless that I've seen is that they're easier to sharpen even at high hardness. Aside from the Japanese kitchen knives in shirogami, I also have knives in W2, L6, 1095, all in the mid 60's HRC range, and they sharpen easy enough on whetstones, some of them a little longer if I want a polished edge. I also have some very wear-resistant stainless like S90V & S110V that I sharpen/reprofile on diamond plates and finish on diamond-loaded strops so I just use diamonds for everything now including other crazy wear-resistant non-stainless like REX121, 15V, Maxamet, 4V, K390.

Bottom line though, the mono steels definitely lose their edge faster, and while the wear-resistant steels take longer to get back to shaving sharp once they're completely dull, but I don't let them get to that point anymore and just touch them up on strops. Upping the sharpening/honeing solution makes it a non-issue.
I've started using vitrified diamond stones a few years back and for thin edges it maters very little what the steel is. Low alloy steel are still easier to sharpen, but the difference is not enough to worry about since high alloy steels stay sharper at any level of sharpness I care about for significantly longer and like you since I like very sharp edges I keep them thin and touch up often, not letting them become dull. Of course reprofiling or thinning on kitchen knives is different or if high level of polish is desired. For normal sharpening though diamonds make all the difference and high alloy steels can showcase their benefits.
 
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It really depends what kind of an edge you put on it. I don't feel like M390 does well with a polished edge. I try not to go over 1000 grit with it now. It starts to lose a lot of bite beyond that. I have no problem putting a mirror edge on 14c thought. Could just be all in my head, but that's my experience with them.
 
I’ve gone as high as 6k with m390 and it does well in kitchen knives, but in general I stopped going this high with all steels. With kitchen knives I stop at 3k now for chef type knives and 1k where I want more tooth. Outdoor knives coarser than that most of the time. Seems to work for me. I haven’t found a use for polished edges. Not a fan of m390 in general, but it is a decent steel when heat treated well.
 
I've started using vitrified diamond stones a few years back and for thin edges it maters very little what the steel is. Low alloy steel are still easier to sharpen, but the difference is not enough to worry about since high alloy steels stay sharper at any level of sharpness I care about for significantly longer and like you since I like very sharp edges I keep them thin and touch up often, not letting them become dull. Of course reprofiling or thinning on kitchen knives is different or if high level of polish is desired. For normal sharpening though diamonds make all the difference and high alloy steels can showcase their benefits.

This is also where the nice Japanese knives shine. They are finished beautifully with a high degree of craftsmanship, and the polished blades and hamons can't be beat by the modern steels.
Performance-wise though, I like less maintenance and more use 😃
 
This is also where the nice Japanese knives shine. They are finished beautifully with a high degree of craftsmanship, and the polished blades and hamons can't be beat by the modern steels.
Performance-wise though, I like less maintenance and more use 😃
No question, visually low alloy and especially shallow hardening steels or even other materials used for cladding like wrought iron provide esthetics that are beautiful and that no stainless steel can match. Their reactivity also adds character and liveliness to the blades through continued change. These are the main reasons they are still so popular even though better performing steels exist.
 
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