Any way you slice it (pun?), sticking with stock steel blades is the ultimate rookie move. Better steel is the only way to go and in the long run it saves $ with many less sharpening\'s.
Agreed. Too bad Bauer drove or bought out competitors who provide quality steel. I wish there were more options out there that were readily accessible. Their stock steel is garbage - bad quality with lots of imperfections in the steel and then that is compounded by poor sharpening technique that overheats the steel, it makes it near impossible to keep an edge on the stock stuff.