"Ignoramus9254" wrote in message
...
I sharpen knives on my bench grinder. I have a relatively fine hard
wheel on one end and a polishing style non-vowen wheel on the other.

Most stainless kitchen knives that are of whitish color are
relatively
easy to sharpen and then cut well.

I noticed that some knives with greyer stainless steel blades are
difficult to sharpen and somehow they do not like to stay sharp.

I spent a while today sharpening those two grey knives, first
cutting
a sharp vee on the grinding wheel, and then polishing, it finally
seems acceptable. But somehow they are clearly worse than other
knives. What gives? Ayn idea what steels they are?

See if a file cuts the steel, at the duller part by the handle.