I guess the main thing to decide is whether to go for a stainless or carbon steel knife.
My limited understanding is that carbon / blue steel is easier to sharpen and maintain a very good edge. But it will stain from acidic foods etc and needs more looking after than stainless.
As this isn't wholly about functionality, I think I could live with carbon steel.
I guess the main thing to decide is whether to go for a stainless or carbon steel knife.
My limited understanding is that carbon / blue steel is easier to sharpen and maintain a very good edge. But it will stain from acidic foods etc and needs more looking after than stainless.
As this isn't wholly about functionality, I think I could live with carbon steel.