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Hello! I’m looking for a reference book on knife steel that includes information about what brands use what type of steels, history and comparative properties of various and common steels used for knives in general (and kitchen in particular), how to identify/evaluate steel types and properties...

I’m new to the sharpening game and have learned a lot in the last few months. But - I haven’t yet internalized even the major concepts. I think I understand the difference between grits when talking about sandpaper. A 60 grit paper would have about 60 abrasive particles per square inch? But I’m...