>>2509910I reckon I'm already pretty gud.
Each to his own. I just don't like how long it takes to sharpen it, and it likes to chip too, and then it takes forever to sharpen those chips out because the steel is so hard, and it still rusts at the end of it. For me, the trade-off of longer edge holding than other average stainless and carbon steels is not worth it. I'd much rather have an average stainless steel like 440c that ultimately won't hold an edge as long but won't rust, will be much easier to sharpen, and will be tougher and less prone to chipping. Then again, my experience with D2 comes from using it on a fixed-blade knife outdoors, so our use cases are probably completely different. Stainless for me.
