I have aquired over the years several dozen various knives. A few Heinkels, <- one really old one, carbon steel. & one ss. Good japanese & french & american knives, all from thrift stores & yard sales. Most are carbon steel,those really thin flexable ones, which acyually are made with really good steel. Years ago, I bought a (Delta) slow turning wet bath stone for sharpening tools knives etc. I allus grind a 'keen' edge, & use a 'steel' occaisionally, those 'scrapers' you describe make sharp but blunt edges. They dont have to get too dull before feeling dull.

-c-

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