Hi, been reading the posts but still don't get and Idea:
I know there are several types of steel: withe 1, withe 2, blue 1 and blue2, sweeden, and the list goes on and on.
My question is : is any one less reactive with onions? I'm thinking on getting a Nakiri, a project knife with crapy finishing and handle, but a good quality blade. Any suggestion?
And: what type is the one on Carbonext ( I have one , just curious).