What steels produce the sharpest edges?

I think that it is possible that with these poor quality knives you may find you need to drop the stropping angle as the steel is probable quite soft and you may well have been taking the edge off with the strops the better knife you refer to has possible slightly tougher steel so the strops are not rounding off the edge . You may well find that if you are a little softer with the strops this may also help to keep it sharp.
I think Clay has recommended that you strop possible as much as 2Ëš less then the angle you sharpened at .
I think the softer steels just do not stay sharp for as long as a harder steel but you should still be able to get them shaving sharp.

Agree with leo and dan.
Drop a degree or 2 and relax, nice and light.
If its soft, that thin edge is gonna roll.

Think throw away razor sharp and thin … no beef.

I think all the above is excellent advise! Just as a point of reference I buy these 15-20 at a time?

http://www.budk.com/product/Wahoo-Killer-Fillet-Knife-&-ABS-Self-Draining-Sheath/156700.uts?

They for the price are junk knives! Anytime I try something new? equipment, technique, whatever? They are first at bat. My point is I can make them just as sharp as any of my super steels. They just don’t hold an edge? When I’m done with one? I usually give it to someone here at the range and tell them put it in your tackle box, or tool box and when it goes dull throw it away. Funny part is people like the shape and size and bring them back for a touch up? More times then not? I usually have a new one off the line and give them a replacement. Remember just try to have fun it will come to you.

Hey Tom,

That’s a good question. I haven’t really used the knife at all, nor have I tested the hardness. Now you’ve got me curious. I’ll look into it. I think I remember Farid saying that the knives were 72 RC but I’m not positive.

Hi Leo! It’s good to see you popping up again in our forum. I assume that you’re now in the UK. Welcome back. I hope you’re doing well in your new environs.

I’ll be very interested in Clay’s report. I can surely tell that my Delica ZDP-189 at RC 65 is much harder to work than my D2 skinner at RC 59, which is, in turn, tougher than any of the more ordinary stainless blades I have. I imagine sharpening a blade at RC 70 would be like sliding a mill file along a mechanic’s open-end wrench. Zinggg!

Oh, and thank you for showing your Rockstead here. It provided the stimulus for me to buy the Delica and I couldn’t be happier. I’m already thinking about buying a second, just in case they get discontinued.