What metal should I use for the blade of a Kitchen Knife
First post here. I tried searching without luck, but I'm about to go on my first "making" adventure. I like to cook, so I decided a kitchen knife would be a good starting point. I really like the knives made by Joel Bukiewicz at http://cutbrooklyn.com/ and I want to try and make something similar to that.
The question is what kind of material should I use for the blade for starting out. I heard that stainless steel was complicated to work with, though that would've otherwise been my first bet. I have access to a local workshop with most of the tools I'd need, so I'm really looking for the sort of easiest-to-work-with material for my first knife, that still would make a decent chefs knife.