Sharpened a stainless Opinel today, and wondered why I haven't yet seen its steel being used for kitchen knives. Very easy sharpening, almost carbon like, just a little more abrasion resistance, and asking a little more attention with deburring. All one may expect. No idea yet of its edge holding properties. According to my first impression the stuff is a little harder than Opinel's carbon (XC90). Any thoughts?