I've had exactly one White no.2 knife. I didn't really have it long enough to form any definite opinion about it, though my example worked well on everything I used it on. My experience has mainly been with Blue Super, Blue no.2, VG10, SKD, and a variety of other stainless's. I've seen that Murray Carter thinks it's "the" knife steel (can't remember which White he prefers - maybe no.1?), and I've seen another poster here who doesn't think it's made for, or ideal for any knife blade.
What's your take on these two steels, and which do you prefer? All things being equal, how do you like it in relation to Blue no.2? Obviously a lot of it comes down to how the smith treats and tempers it I assume.
Thanks for your input - I'm still learning.
For the "Americans," Happy Thanksgiving