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As others have pointed out, harder steels will be better at holding an edge, as will ceramic knives. May I suggest though: let the knive be sharpened by a professional? Most week markets or similar have a "knife guy" who will sharpen your knives for a few dollars/euros a piece. And you don't need to do this every month. Every quarter of half year is probably ...


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For the average knife and user, stay away from "high carbon steel," as they tend to need sharpening and "touching up" relatively more frequently. Standard stainless steel tends to be relatively more brittle. A blade made from what used to be called "chromalloy" (chromium/molybdenum/vanadium steel) is most likely your best option, holding an edge better ...


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For more than 30 years I have made forged stainless steel knives that hold an edge far longer than other stainless knives and will out-cut carbon steel knives forged or otherwise, and sharpen easily. Of course knife manufacturers and knife makers have tried to keep this information hidden, gee I wonder why? They're not cheap, not made in china. But in the ...


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