- Joined
- May 4, 2010
- Messages
- 1,265
How did Emerson nail this steel so well?? I've owned quite a few knives made from quite a few different steels and I'm genuinely impressed with EKI's 154CM. I don't know if I've ever had an easier to sharpen steel that takes such a good edge and holds it for a good length of time like this before. Maybe it has something to do with the chisel edge. Does anyone know Emerson's secret?
I think I may have gotten too enthralled by all of the new wünder steels and forgot how many other factors go into a quality knife besides solely edge retention. Thanks for the great EDC blade EKI. This knife just seems to get better the more I use it :thumbup:
I think I may have gotten too enthralled by all of the new wünder steels and forgot how many other factors go into a quality knife besides solely edge retention. Thanks for the great EDC blade EKI. This knife just seems to get better the more I use it :thumbup: