Thread: Good quality knife that won't break the bank?

Originally Posted by Bol Tackshin

Using a regular steel on a regular basis is better for maintaining a sharp edge than an aggressive cutting diamond steel. When you can see flat spots on the edge, it's time for a diamond steel.

Depends on the knife. A regular steel doesn't do much to a knife over 58rc, and isn't ideal for higher carbide steels like D2 either