...and yet the edge on my 12"AK,17"CWWII and 18" CAK are...
draw knife hardened around the curve above the cho, field hardened on the sweet spot ( 2 or 3" from the tip for a span of a few inches... ), and softer near the tip- bendy yet really sharp and easily sharpened...makes for a tool that can chop like an ax, draw like a draw knife and skin from the tip, while not breaking and yet be easily sharpened. When the edge goes from hard to harder to less hard it really works well for me as long as I am aware of what part of the tool I am using and for what.
My 2 centavos.
happy new year to you all...
mark