A number of recent posts have made me wonder: are there steels or steels-treated-and-(mis)used-by-certain-knife-brands that you find to be particularly hard to sharpen? Are there any particular tips and tricks you want to share? Different stones, different techniques, etc? Personally I’ve only had real problems with tough stainless pocket knives with scandigrinds. It took ages to raise a consistent nice burr on them. But Aus-8, cromova, white, blue, v2, sg-2, 52100 and many of the other usual suspects have worked well for me (although I enjoy some more than others wrt how they feel on the stones).