Well, I cannot put a useful edge on a double bevel blade using stones. Single bevel, a la a carving/turning gouge, scraper, or skew chisel, I can make shavers. Along came a Spyder... co Sharpmaker. Voila - I can sharpen knives again! Buck's 420HC is the most straight forward, almost easy, to resharpen to a razor's edge - a new love for Buck's basic steel. CPM154, 154CM, even Austrian m390 & N690 aren't problematic. 440c and D2 are tough... as is knowing when to stop with S30V. Never had S30V chip - only a Gerber Freeman's edge rolled. The S30V, especially Buck's, became my favorite - keeps it's edge quite well. It looses that favorite status when it needs sharpening, however. Two keys here - keep the ceramic files clean (Bon Ami & a damp sponge) - and know when 'enough is enough'. I can get it to the 'pop a hair or two' status fairly quickly, using just the grey & white files'edges, but haven't mastered real arm hair razor or thumbnail paring status, like I can with the 420HC. I prefer the longevity of the S30V edge, but use the 420HC Vanguard a lot more. I use it when I am unsure what I'll run into - as it's edge is more easily returned to usefulness. Keep in mind, I haven't hunted since Johnson was president - and the last fish I cleaned was with a 110 - probably when Bush, Sr, was in office. I do yard chores, bushcrafting, etc with mine - even after my 'enlightenment' some years ago (My 'enlightenment' was my period of buying & trying a bunch of expensive knives from other makers, only to find I still love the Vanguard! I do have some pretty, and little used, other knives now...).
So, my most used Vanguard is a 192 in 420HC. Second place, and likely a real winner, is the last one I bought - down in Foley, AL (St. Nick's Knives) - a short run 192 in CPM154 - followed by my still sharp cause I'm afraid to use it 192AG in S30V.
Oh, I have both a 119 & 120, too, which I use quite regularly - in the kitchen - great butcher knives. I even took the 120 to the m-i-l's to carve the bird one Thanksgiving - she said she never knew a 'sword' could be that useful! The Vanguard would work for most meat triming in the kitchen, I suppose - but dunking it, brass & Dymondwood handle included, in a sink of hot sudsy water seems counterintuitive. Yeah, to me, a Vanguard is a neat bushcrafty knife. Jimping, I can go either way with. I thought it's absence on the thumb ramp of my new 065 Punk to be glaringly obvious, but, in reality, I doubt I'll miss it even there.
Stainz
So, my most used Vanguard is a 192 in 420HC. Second place, and likely a real winner, is the last one I bought - down in Foley, AL (St. Nick's Knives) - a short run 192 in CPM154 - followed by my still sharp cause I'm afraid to use it 192AG in S30V.
Oh, I have both a 119 & 120, too, which I use quite regularly - in the kitchen - great butcher knives. I even took the 120 to the m-i-l's to carve the bird one Thanksgiving - she said she never knew a 'sword' could be that useful! The Vanguard would work for most meat triming in the kitchen, I suppose - but dunking it, brass & Dymondwood handle included, in a sink of hot sudsy water seems counterintuitive. Yeah, to me, a Vanguard is a neat bushcrafty knife. Jimping, I can go either way with. I thought it's absence on the thumb ramp of my new 065 Punk to be glaringly obvious, but, in reality, I doubt I'll miss it even there.
Stainz
