Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Hunting
Backpack Hunting
Which Hunting Knife
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Ckgworks" data-source="post: 2571636" data-attributes="member: 105102"><p>Just curious, define "inferior steel" and those that demand edge retention, how long should a knife stay sharp to fit that criteria? I seriously asking to see opinions, not start a argument.....</p><p></p><p>I have used many different knives in my life, from kitchen knives to customs, junk steel to D2. I have also used every type of sharpening types I know of and have come to my the point where different knives get sharpened with stones vs crock sticks vs others......</p><p></p><p>I have yet to see a butcher buying knives that they can brag about edge retention.....all I know use steel that is easily sharpened, and they constantly sharpen them. Not what I would want to do on a elk in the field, but these guys cut meat every day. I don't mind some of the "inferior steel" because they will easily finish boneing out an elk if you're not sawing on bone, and with a set of crock sticks I can have them back to hair splitting sharp in a few minutes.</p><p>Every steel has its pros and cons.</p></blockquote><p></p>
[QUOTE="Ckgworks, post: 2571636, member: 105102"] Just curious, define "inferior steel" and those that demand edge retention, how long should a knife stay sharp to fit that criteria? I seriously asking to see opinions, not start a argument..... I have used many different knives in my life, from kitchen knives to customs, junk steel to D2. I have also used every type of sharpening types I know of and have come to my the point where different knives get sharpened with stones vs crock sticks vs others...... I have yet to see a butcher buying knives that they can brag about edge retention.....all I know use steel that is easily sharpened, and they constantly sharpen them. Not what I would want to do on a elk in the field, but these guys cut meat every day. I don't mind some of the "inferior steel" because they will easily finish boneing out an elk if you're not sawing on bone, and with a set of crock sticks I can have them back to hair splitting sharp in a few minutes. Every steel has its pros and cons. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Hunting
Backpack Hunting
Which Hunting Knife
Top