This topic is similar to the filet knife arguement. Some like a flimsy (Rapala taught them this) blade moderately hardened so the user can resharpen it often.
I prefer a stiff blade with good heat treat. I know where it is cutting, it cuts through rib bones and holds an edge.
Seems most custom knife makers follow this patern when building one also.
As to slippery grips, I find most any grip surface works fine for me, and a little blood adds some 'tackyness' to a handle for me.
As noted above, it is easier to sell a highly polished knife off of a table.
And once again, to each his own.
jmho
Tim
