Apogee Culinary Dragon BD1N Kitchen Knives

Done arguing with you, dude. you are literally putting words in my mouth and/or not reading what I write, and making blanket assumptions. Secondly you accuse me of personal attacks, yet the first person to throw insults was you. Suffice to say we disagree about the appropriateness and quality of carpenter's bd1n.

LOL! So you started out saying Shun and Wusthof don't really forge knives, that they laser cut them instead. That nobody forges knives from blanks. Then you say BD1N is almost as good as S30V - which would mean it's a very bad steel for kitchen knives, even though it's an excellent steel for pocket knives, because it can neither take the keen edge of carbon steel, nor can it be touched up with a honing steel or even a ceramic rod, and since it chips before it nicks, sharpening it involves taking a layer of metal off the bottom of the edge, or else having a chef knife with an edge like a jack-o-lantern's smile. Which most people consider to be bad. You make these assertions about BD1N based on something you saw on Youtube, when most actual knifemakers compare it to 440C or maybe Sandvik, which are fine steels but entry level and considerably less prestigious than the likes of S30V. The steel you want in a pocket knife is not the steel you want in a chef knife, which is not the steel you want in a combat knife, which is not the steel you want in a boning knife. Basically you're severely underestimating the importance of the elasticity of the metal, and its ability to deform rather than shatter - and just thinking that pure hardness is what you want for your task. Because you think there's one spectrum for steel across all tasks, that steel is either good or bad and that's it, based on what folks say on Youtube about a new steel, and that major knifemakers who have competed with each other for centuries to make the most prestigious kitchen knives are secretly using bad steel. Aaand then when all this information comes to light, now suddenly you want to talk about me, instead of the knives. You started off saying my whole post was refutable and now instead when that didn't go well, the goalposts suddenly move over toward things that are wrong with me. And instead of defending what you said, you're just saying I didn't understand it correctly... and then shutting up, because you know I understood you just fine. It's like this: I'll cop to arrogance in a heartbeat, but you aren't gonna cop to thinking that stamped knives are as good as forged ones, nor are you going to acknowledge that the steels that make a good pocket knife are not necessarily good in other applications, because you think that admitting something like that makes you sound like a schmuck. It's just the opposite, but don't let me stop you.

Yep, you're right, being a cook makes you an honorary genius metallurgist. Apparently really arrogant, and terrible at reading and/or comprehension in your case, though.