Be it stainless or carbon. I'm mainly looking at testing some more carbon steels as core material in my damascus, but will be looking towards stainless in the near future.
I have a few in mind, but would love to hear what you all like. not all ht's are equal but to get a general view, What is your fave knife steel of all time and why, at what hardness, what do you like about it, hardness/ease of sharpening/the feel of the edge it gives/the feel through food/edge holding. You get the idea