Well, opinions are like. . .
This is obviously dated, but interesting.
440B always sucked, even back then, I don't know where his love for it is coming from. If he said 440C, for the time, he'd be right.
By "wedge grind, I think he means (by looking at his knife), a flat grind ending in a secondary bevel. Other than a shallow convex grind, it's one of the best slicing profiles. A good choice.
The Herter's knife posted looks like a POS, sorry, it does. It's like what I use to spread peanut butter, but cheaper.
Re: forging. Forging is a good way (if done properly) of aligning the grain structure of a metal, and is the reason it was used for so long. Of course, that's back in the days when you beat the metal a certain way for a certain amount of time, heated it to a certain color, dunked it in water for a certain amount of time, and started over. I.E. before heat treating was a science -- which happened long before that article was written.
But hey, I like blades beaten out on an old piece of railroad track and heat treated with a teapot, so what do I know?
