knife steels

Let's say I'm going to regularly cut steak on a ceramic or glass plate. What edge characteristics would I look for to mitigate the damage and stay reasonably sharp? (Note: I sharpen with diamond.) My guess: the blade should have belly so it won't become convex when sharpened on the dull part...

I and probably many of you have noticed that edge performance and chippiness are characteristics fundamentally at odds. You can thin a knife down until it is extremely thin behind the edge and it will cut beautifully but the resulting edge will just be too delicate to use. On the maker end, you...