wow... that just all flew over my head...
(what vic was talking about)

but knifeguy, again, I just don't get it. I know it is good and "good enough" for some excellent makers but I just don't get it... I would think sr 101 would actually out do A2 (well, it does depend on the maker and I hear A2 has to have the perfect HT to really perfrom) in everything except ease of sharpening. it seems that it is a very well rounded steel at a great cost... is that why it's such a great knife steel??

I was just wondering because it was in one fo your "top" knife steels and I want to learn a bit about it.
<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />