Well if you want pure slicing performance, like a Phil Wilson* knife, by all means you should go for very high hardness and super-thin grinds. For a more general purpose knife, you need to compromise a bit. The edge-holding is still pretty dang good at 58Rc, and I like the toughness so I think I'll keep doing them that way. There's a point, especially in survival/tactical/outdoor knives that the extra hardness doesn't really do you much good, it just makes it harder to sharpen.
*there's a lot of great
info on Phil's site, check it out ya drangus. :thumbup: