ok, ... I know it's not an axe, tomahawk, or hatchet...but, it does have an edge. For
the sake of completion will share what I learned with this kitchen tool....
1) when working with this it is not the time for multi-tasking... I was nervous. A simple
error could end in an E.R. visit. ( but, then, I tend to run nervous). Focus ! Charles
2) this steel sure seemed hard... I'm guessing an HRC in the mid 50's or above... seems
like a fella would need a diamond stone on this stuff... took me a long time to get "sharp".
3) the prior owner laid out his sharpening stone at too fine an angle and marred up the blade
face... lot's of work to get the scars out (bilaterally),not good on stainless...and,
truthfully...some still remain.
4) have already had a pass thru with the bride.... demonstrated how sharp this is... re-inforced
the need for safety first.
5) reminded myself...when is enough, enough. Hard to tell when to quit fiddle-ing.
I like this one....Appears to be better than average quality...but, I have no frame of reference.
Test tonight on cutting a brisket (in the crock now).
Charles
https://imgur.com/a/pdttCQr