Gavjenks
TPF Noob!
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If carbon and chromium additives, or whatever, did the exact same thing to knife performance properties, when added in the same ratios, then no, professional chefs and butchers would not care whether they had carbon or chromium in their knives. I believe that is the case here. It is true that ISO is not technically exposure, but thinking about it that way gets you to the same exact decisions you would have made if you don't think about it that way. No matter how pro you are.
Unless you can provide some example scenarios where it wouldn't? I may be wrong, it would be pretty interesting to hear some.
Unless you can provide some example scenarios where it wouldn't? I may be wrong, it would be pretty interesting to hear some.