[DiamondG Knives]

Kevin

I would be very intrested with your results when you finish this. I have been asking myself the same question.

Although most folks I have made kitchen knives for, prefer a carbon steel blade due to its crisp edge, and being able to maintain it with a steel. But they also know how to properly care for a knife.

I am wanting to expand into the relm of stainless for those "Other Folks" who think it must be "Shiney" to be good. I have had several request for chefs from folks who I think fit into that catagory, and want to be able to provide a knife that is functional first, but "shiney" second. Just havn't figured out what would be the best steel for that.


God Bless
Mike