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Message: <blockquote data-quote="blert" data-source="post: 1043476" data-attributes="member: 64702">Yup, I get it. I threw out my wife's glass cutting boards over 20 years ago when we first moved in together (who the hell thought a glass cutting board was a good idea?). My kitchen knives aren't crappy, they are lower mid-range I would say. What steel they are is a mystery as, like most kitchen knives, they say "high carbon stainless". That means nothing to me so, regardless of price, they get grouped with lower end steels. I never put any of them in the dish machine regardless of handle material as that tends to cause pitting. Kitchen knives rarely require much more than a quick honing or a short round of high grit attention.EDC and garage knives are very different monsters though. They usually take some abuse and require attention far above the needs of a kitchen set. And since I usually know exactly what steels these are (8Cr13Mov, Aus8, D2, VG-10, S30V, M390, etc.) I know that the stones I use on my 8Cr13Mov won't work well on my M390 and some of the stones I use on the M390 are way too aggressive for the 8Cr13Mov.</blockquote>