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Hot take: my dad's 30 year old bench chisels hold an edge better than the new set I bought last month
Last month I dropped $140 on a new set of bench chisels because I figured newer steel had to be better than the beat up ones my dad handed down. I sharpened both sets the same way on a 1000/8000 waterstone and spent the next two weeks cutting dovetails in white oak for a dresser build. By day four the new chisels were rolling over on the paring cuts while dad's old ones kept slicing clean. I checked the labels and his are stamped with a maker mark I can't even find online anymore. Is it just me or did chisel steel really get softer in the last few decades?
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