Is a harder steel always a better knife?
A harder steel will retain its edge longer but is more difficult to sharpen and may even require a diamond sharpener to file. Softer steels may dull more frequently but are easier to sharpen with even common hand sharpeners. Harder steels also cost more to cut knifes out of so often they are either more expensive, imported or both. Also consider that the military doesn’t exceed 440 stainless in any their knives commonly issued. It often amuses me that people will talk down 440 stainless in favor of a more hi tech steel like ATS 34 and in the next breath rave over a Marine KA BAR that uses high carbon or a Seal SOG that use 440. For me personally, 440 is the minimum steel I’ll use myself. I will also use the AUS equivalent. I don’t ever use a steel harder than ATS-34 (like ATS-55 or BG-42) because these are even difficult to sharpen with a diamond file. But this is just my personal taste. This guy just was telling me that a SOG Recondo (with BG-42 not even the titanium nitride version)
