I was lucky to find CKTG a few (?) years ago when I was searching for sharpening options...our good host hooked my up w/ a set of Shaptons and it was off to climb the learning curve. I was desperate to get our Henckels back into shape...I also was curious about carbon steel and wanted a knife to play with. Mark was kind enough to recommend one (don't recall the particulars). I was able to get decent edges...but I was looking to improve my results. I figured I'd try to take some of the variability out of hand sharpening by investing in the EP Shapton kit and it arrived just last week.
Kinda long-winded way of introduction and lead-up to my question, but here goes...I never really feel a good burr on the Henckles (forged), even on the 320...I've got a microscope that I use to check out progress (higher mag than the loop).... I can really get a good burr on the carbon steel Japanese blade...which makes me confident I've got 17 degrees on the edge.
Is there a "primer" (ie written-out description) on the different steels used in commercial knives (is it the relative harnesses I'm experiencing)? I've looked, but I must admit my 50 year-old self has weak Google-fu.
Fascinating, but a bit overwhelming with the number of manufacturers available