So, about the type of steel....

[Laminarman]

First post here, and have had a T1 for a while and still on the lower part of the learning curve.  The dreaded burr question first, related to the second question: How the heck long can it take to develop a burr, and I'm sure it has to do with the quality of the steel in the knife. I have some no name knives, Henkels, Victorinox and others.  I have a cleaver and a boning knife that I swear I have spent forever developing the nondeveloping burr.  I have used a sharpie so think my angle is correct.  I have some carbon steel knives from my father and some from flea markets, they seem to sharpen easier.  Is there a reference for types of steel used as far as hardness and ease of sharpening? Most of what I have is stainless but some have no markings as to type of steel.  As is typical of me, once I start something I try to go all in and learn all I can. This is just a hobby but now I need to get good for all of my hunting knives and kitchen knives. My results are OK at best, and I get frustrated when I watch a video with 5 passes and the knife cuts paper      I detest a dull knife!!!