Edge- Holding & Sharpness

[gold40]

Have you noticed significant differences in the "Edge-Holding & Sharpness" of your different knives ???

Like many of you (us?) I own more than 20 pocket and sheath knives that I use for everyday carry in some cases, and others primarily for hunting/fishing.

Surprisingly some hold edges much moreso than others. What is more amazing is that it doesn't seem to relate to the cost of the knife. I am fortunate to own a few quality custom sheath knives, and several "name brand" pocket knives. And several others that would be considered run-of-the-mill.

My absolute best edgeholder is a single blade Schrade Old-Timer pocket knife. For whatever reason, it beats my Bucks, Gerbers Russells, and Randalls - which were more expensive. The others are good, and very acceptable, but the Schrade is by far the best. I have no idea why....

[model 70]

My first pocket knife was an old timer. Sharper than snot. Yep, sliced my finger up real good with that thing. Guess a 10 year old should be more carefull? Anyway, Schrade was always my favorite.

[scalerman]

I have found that the length of time that a knife holds an edge is usually in direct proportion to the length of time required to put the edge on in the first place. I had one handmade knife- the blade was made from a planer place from a sawmill- it took at least an hour to put a good edge on it but that edge stayed for a long time even when boning out meat. I lost it one day while out hunting. I have yet to find any knife that holds an edge as long as that one did.

[Rick R]

Edge holding ability is in direct proportion to the steel itself and the quality of the heat treating done on the blade. Generally speaking, carbon steel is easy to sharpen but dulls quicker, whereas stainless holds an edge longer but takes longer to sharpen. Kinda what scalerman has said.