Hi everyone. I took a basic course in knife making, so of course I am hooked! Here are a few questions I couldn't find direct answers in stickies or searches. 1. Steel. I plan to use AEB-L as a stainless for mostly cooking/food prep knives. I have a carbon steel knife currently, so I am interested in non-stainless as well. Do you recommend trying both types as a beginner? Which carbon steels do you like for cooking knives? I will be sending out for HT, so I figured 1084 was a little silly to be sending out when I "could" do it myself. My first inclination is to A2, since it is cheap and available. 2. Grip materials. For beginners, do you recommend wood or synthetics/composites? What is a good source to order material? I may have access to some walnut, ash and cherry (plain grain stuff, aged at least a year). Is that a good place to start? I like the water resistance of synthetics, but wood just has character. I am planning to start small with paring, table knives, then moving up to petty, filet, boning and hopefully into gyuto, santoku, slicers over time. Thanks in advance!