>>2383606>Most of the carbon blades I've come across are much softer than that, and are generally easier to sharpen than my stainless blades.I have a Matsubara made of White #1 carbon steel (pic
>>2381331). It's my hardest knife at 65-66 HRC and surprisingly it's one of easiest to sharpen, while holding its edge for 6-8 months with my use.
I have a couple of stainless steel knives in SG2/R2 (62 HRC) and I have to spend a lot of time on the wetstone every time they need resharpening. They hold their edge for 4-6 months.
