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Have a question if anyone has experience using powder steel in their chef's knives, I'm thinking for example of Sandvik Elmax or Damasteel. they read it looks like it has exseptionella properties.

Living in Scandinavia's biggest ski resort Åre and has an interest in food and knives. Has manufactured hunting knives to friends, but because many friends are working as chefs And pestered me to make a knife to them, so I thought that a better forum than this to learn a lot so it pleases me...