Which stainless steel holds their edge best?

I think 420V is considered by most people to be the edge holding champ, if you aren't talking about chopping. Or maybe CPM 10V. It all depends on what you're doing with the knife, heat treat, etc.

These two are also among the hardest to sharpen.

Easiest to sharpen? Maybe 420.
 
Coonskinner means that Easiest to sharpen is 420j2 as 420V = CPM 420V now known as S90V. Hardest (or easiest) to sharpen is not so easy to name as there are steels with very high alloy content that are used seldom because of price, difficulty to get... (e.g.Japanese ZPD-189 and CowryX )
 
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