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Ahaaa... will try to find out more...

I.e. uddeholm aebl or sandvik 13c26?

And when i started out... not actually being on the bevel

My problems sharpening knives arise mostly from steel being too soft for a sharp edge to form.. and bevels being too fat... i.e. you have to remove lots to make the bevel... out comes the belt...

Hard to sharpen just means different things to different people... honestly the amount of steel in such a thin profile should be a breeze to remove regardless the steel. Can the steel support a 15...

If you suspect decarb i would expect the steel to form a tough to get rid of burr... almost the same as if the steel was overheated and you got too much retained austinite... on stainless. It just...