- Mar 27, 2011
- Reaction score
I know some of the basics but I was wondering if some of the more knowledgable folks out there might be able to provide some more details about the differences between the various blue and white (1, 2, aogami super etc.) steels out there? Which ones get the sharpest/hold the best edge/get the hardest? If you could only choose one for your knives, which would you go with?