That's not consistent with my experience. Some knives will never take a good edge. But not all knives actually need a good edge. There are evidently different kinds of "stainless steel"; some kinds are immune to sharpening, some are quite good. But if I want a really sharp kitchen knife, it has to be carbon steel.
Carbon steel knives rust/pit easily - you have to clean them and dry them, you can't just leave them to dry in the sun.
That's not consistent with my experience. Some knives will never take a good edge. But not all knives actually need a good edge. There are evidently different kinds of "stainless steel"; some kinds are immune to sharpening, some are quite good. But if I want a really sharp kitchen knife, it has to be carbon steel.
Carbon steel knives rust/pit easily - you have to clean them and dry them, you can't just leave them to dry in the sun.