what you guys think?
I guess I'm really silly, but I strongly disagree with your conclusion. Aus 8 has a fine grain structure and can take a pretty good refined edge. But it can't hold that edge very well. I consider edge holding ability a significant factor in the ascertaining the quality of the final product.
Sorry, SpoiledBroth, but the old proverb "You can't make a silk purse out of a sow's ear" applies to the steel used in making a chef's knife (or any other knife). Start with garbage steel, and you will never get better than a garbage knife which cannot take or hold an edge.
Yes, there's a lot more to proper food preparation than just the type of steel in the cook's chef knife, but a well-made and well maintained knife lightens the load of work the cook needs to do and allows the cook to concentrate on making the meal, rather than fighting the poor quality of his or her knife's edge.
Can't say I made ANY comments in my post in this thread about AUS-8 steel (or any particular steel, for that matter). However, I did talk about WHY types of steel can matter.
And, please note that I did talk about how a good knife allows a cook to concentrate on the preparation, rather than fighting the knife.
just saying, just saying....
I was referring to a statement that read as follows: "Who cares what steel your knife is made out of? It has 0 effect on the quality of the final product" (Direct quote by copy)
That's the type of flat-out statement which needs to be addressed. A well made steel blade which is properly maintained - including being kept sharp - will cut through foods cleanly, while a dull knife will simply tear through food and a knife with poor quality steel will be difficult to sharpen and almost impossible to keep sharp.
Phatch was the person who said "They should be embarassed to call AUS8 pro.". At least, in a thread, try to keep different responders separate in replies, rather than lump them together.