I am a knife maker who is new to making kitchen knives. I know of some great steels for kitchen knives but I'd like to know what is preferred for high end kitchen knives.
What do you think? Thanks for the help!
Hello everyone I am a knife fan and knife maker from Colorado. I was also a chef for about 12 years and am interested in making some great chef's knives.
Thanks to Delbert Ealy for introducing me to this awesome forum.
