Please *read* my posts; I have said that you can take very high carbon steel and make it quite soft by annealing---the carbon content has very little to do with how hard it is without factoring in the heat treat.
For example I can take a 50 point steel and harden it so hard it will cut an 150 point steel if the 150 point steel isn't hardened to the same degree---even though the 150 point steel has 3 times the carbon in it!
If you start with low carbon steel you end up with low carbon steel (unless you do very expensive and esoteric processes on it to increase the carbon content). Low carbon steel will not produce a good edge no matter how you heat or quench it. So what steel are you planning to start with?
If you cannot understand how this works you will be a lot happier *not* making knives until you do understand.
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Thomas
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