I won't argue with you about the steels because you're correct. Most kitchen knives and even high end kitchen knives often use quite trash steels considering what's on the market these days. What I will say is despite that, you absolutely cannot perform an entire sharpening on a aggressively dull knife with just finishing stones in any reasonable amount of time. If you can then I'd love to see a video of that with proof. Using coarser stones is needed for things to go quickly.

@@pac665 you can easily bring the edge back when it's a basic carbon steel like white steel. Any dollar store knife will be many times more difficult to grind than basic carbon steel like white steel. Ofc if there is damage then you will want a courser stone. Too much mythology in knife land, and with all the hype around Japanese kitchen knives it's not any better with the myth and hype than edc land. what you say is true for all steels other than basic carbon steels. these steels have the lowest resistance to abrasion of all steels. Most folks don't seem to realize that, or for instance realize the difference between carbon and low alloy steel. Blue steel is a low alloy steel. White steel is a carbon steel. Blue steel is more difficult to grind than white steel. Any cheap soft stainless aka chromium steel will be harder to grind than low alloy steels. white steel is ridiculously easy to sharpen because 1. it has very little abrasion resistance and thus it grinds extremely easily. like butter. 2, because the steel is hard, and very fine grained, forming an apex is extremely easy, as is removing any burr.

@@jeffhicks8428 again I'm not arguing against anything you're saying here other than the fact that if a knife is properly fully completely bean full for potentially years of use without sharpening, even with a very basic steel you're going to need to actually remove material and using a finishing stone is not going to be possible. You can absolutely hone which I do all the time even on premium steels, but a full sharpening of a knife like that is just going to take forever

What would you consider a great steel for a kitchen knife?

@@mateskeit I mean the best of the best would be something like Magnacut but things like 14c28n, Nitro-v, VG-10 aus10 etc are all acceptable in the budget range. A good rule of thumb is that if it doesn't say what steel it is then it's a crap steel

also the yellow one is a Kuromaku

The point is the thing in the far right my g. 😉

I have a Wa Gyuto 210 mm White steel 1 core, it is also thin and light and nimble, and a Wa Santoku even lighter Aogami Super core, and a VG10 Hattori Gyuto, all of these knives are razor sharp precision tools, but when I need some heavy duty work, I get my serbian cleaver out, and that is meant to chop through bones. When you need a japanese knive to debone chicken and fish I recommend a Deba.

look in their video description, they have multiple websites for different locations depending on where you are.

would work fine. Might take a bit longer to sharpen than a resin bonded diamond stone but the glass and rockstars are great for wear resistant and high hrc steels