No. The overall rankings are just a fun thing to look at and are based solely on the categories chosen, different steels should be chosen for different users. The categories were chosen and numbers assigned first, and overall score was simply tabulated. I do not agree in general with most of the "Overall ratings" if they had to be ranked that way. You'll notice that AEB-L has one of the lowest "edge holding" scores listed, there is no inflation here. Sharpenability and edge stability scores are not from squeezing anything out of it but from the small volume of small carbides, and these are supported by tests by Roman Landes and John Verhoeven. Accusations of bias are fine and probably justified, but looking at the numbers again I don't see it for AEB-L. Every number on the chart is arguable, however, and could be changed based on new information.AEB-L steel was the best in your tests. Do not you think that this is due to the fact that you are working with it for a long time and have learned to “squeeze” the most out of this steel?
There are ranges of performance for different steels. In general the ratings given are based on what we consider to be the "optimal" heat treatment.And that other knifemakers can not get such good results. On the other hand, they can get the best results on steels, which are working for a long time and which well know and feel?
The ratings are based not only on knife performance but also published information from the steel manufacturers as well as independent tests from other companies or individuals researching steel. Knife designs do not change steel performance, they simply change how the steel performance is being used.After all, you do testing knives (!), not steels! For knives, except for steel, are important correct hardening, optimal hardness and good geometry.
That is, I want to say that the steel - not a universal concept. Knives made by different knifemakers of the same steel will show very different results!
AEB-H is 19C27. Cru-Wear knives have been made by my father in the past.In conclusion, I would like to draw your attention to two steel, which seem very promising for the manufacture of kitchen knives - AEB-H and the Cru-Wear. The chemical composition of these steels: