H1

H2

CPM Magnacut

Sandvik 12C27

Interestingly they are all weak on Edge Retention.

And you can sharpen all your paring knives etc.

They're great for minimizing oxidation along cuts. E.g. cutting iceberg lettuce and avoiding having the edges turn brown. They're also very lightweight, which is nice for some things, while being bad for others. I'd never use them the way I do my workhorse chef's knife, but there are certainly tasks I prefer them for. Dicing lots of hot peppers comes to mind, oddly enough, as does some very precise and relatively tedious knifework like making very even matchstick cuts for carrots/radishes/etc (the large one has a very wide blade, which is great for this, and is lightweight enough to reduce fatigue).

Overall, I can see why folks like them. It's not really the "no need to sharpen" point. It's more the "lightweight and very thin" part, along with a non-oxidizing edge.

I'm still kind of opposed on principle, I suppose, but I do use the set we were gifted fairly often, despite having some very nice steel cutlery that I'm very fond of. I can't blame anyone for buying them now that they're priced more reasonably than they used to be.

Also - paring knife, not pairing knife.

thanks for the feedback

A harder blade is more brittle (less tough) and keeps its edge longer... but is also more difficult to sharpen once it gets dull.... generally speaking.

Being soft or brittle can also make forming a sharp edge difficult, requiring very light pressure in the final phases of sharpening to remove or avoid creating a burr in the case of softness, and to avoid chipping in the case of brittleness.

Of course all of these properties are affected by the heat treatment, which is often more important to the performance of the knife than the composition of the steel.

It used to be knowledge based survival skills, but today it is all gear based survival skills. Prices have gone crazy.