[footfootfoot]

I prefer carbon steel to stainless and I have a few Henckels which I bought by the pound from a sales rep who had hundreds of returns from people who put them in the dishwasher and had the alu rivets dissolve.

At $1.00 a pound they were a great deal, I put new handles on them and gave them as Xmas presents for years.

Stainless is great at keeping a mediocre edge for a long long time. High carbon will take a sharper edge quicker.

There is a reason woodworkers don't use stainless steel chisels and saws, the stainless aspect is for convenience in the kitchen. Acidic foods, salty foods, etc.

But who cooks any more? I mean really cooks?

(The cellar is not representative of the population)