Thread: Knife steels I have known...

Originally Posted by scoped

pic of the elmax one, and if the steel is so good, how/what do you sharpen it with?

and also how is this a fair test ie, same butchering methods? as sometimes you might have to cut through a tough skin and the head of a stag say, other times just getting through the skin and ball joints , different animals, deer tahr etc. from my experience its not really slashing through meat that ruins the knife but more getting through skin or the blade touching bone etc

if all these wonder steels are so fantastic why aren't commercial butchers using them ( apart from extra knife cost due to more expensive steel, heat treatment techniques etc) as all tradesmen know good tools are worth the price tag

‘cos butchers aren’t stuffed in the head like me, I guess.
I never said it was a fair test. I said it was my experience. Over a range of conditions and circumstances.

Its like sex. One day you will get to know what works best, why you should keep away from red heads, and what gives you the greater pleasure. I expect at the moment though, you are still just feeling your way.