Comparing knife steels what are the practical differences between VG-10 and VG-30 in terms of edge retention corrosion resistance and ease of sharpening for a kitchen or pocket knife?

Honestly heat treatment matters more than the steel name. A well-treated VG-10 knife can outperform a poorly treated VG-30 blade any day. For practical use pick the knife brand and geometry first steel second. Knife Steel Nerds has a deep dive if you want to geek out: https://knifesteelnerds.com

VG-10 is far more common and widely understood. It has good edge retention solid corrosion resistance and is relatively easy to sharpen at home. For kitchen knives especially VG-10 hits a nice balance between performance and maintenance. That’s why so many Japanese knives use it.

VG-30 is less common and generally harder which can mean better edge retention but also slightly more difficulty when sharpening. In real-world use most people won’t notice a huge difference unless they’re knife enthusiasts. VG-30 may chip more easily if abused.