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Steel is steel is steel is steel...

sodak said:
The difference is *huge*, and you can easily see it when you start varying the geometry of the knives. I like to thin down my slicers to the point where they can take some serious impaction damage on knots in wood, and some large chips out of the edge if you twist them out of wood. But try slicing with them - wonderful! As long as you understand the limitations, they are just fantastic, and stand head and shoulders above a less optimized geometry. The edges last a whole lot longer, and sharpen much quicker also.

And I'm hardly a sophisticated user.
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A big yup, i mean i do the same.

The issue is that most people don't trip down their edges to see it.

Joe
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Yup yup, users do this, posers dont.

WR
 
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