Is there a basic knife tutorial on the forum? I have a couple well used high carbon steel boning knives, but would entertain getting a new one. Seems like most folks recommend high carbon steel (the old style like mine that turn black and rust) for the sharp edge you can produce on them, yet most quality knives you can buy today (Forschner and Dexter Russell) are "stain free" high carbon steel. What is the difference, and are the new ones any harder to sharpen or better? Worse?