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@DFP
The best knives I have ever used are black iron type sicle/machete affairs..
They become incredibly sharp with the slightest swipe of a steel, doesn't seem you need to actually get a stone out more than once every few years. And they maintain this sharpness almost impossibly long.
I get the impression that stainless steel is too hard for anyone to effectively sharpen without powertools, the blades are usually very thick too. A bad combination for hand sharpening.