So what is the difference, in final product, of a powder steel vs other steel(conventional? I dunno)?
Are the carbides big? Small? Neither? Is it cleaner in composition? Easier to work with? More prone to chipping?
I am having trouble finding knife-specific information about powder steels, and their alternatives and/or it's characteristics. Most of it is very engineering centered, which is fine by me, but it gets REALLY off topic and I have spent a lot of time reading about die size tolerences and cobalt alloys and whatnot.
*edit* I have a basic understanding of what it is, I.E. steel formed from powdered elements that are blended and heated/compressed. I just wanted to know more about what it does that is so different, and how it affects the steel for a knife.