Thanks, Lee, I'm looking into that book.
I'm a "sort of" muzzleloader - which means that I use my friends' guns while we are at the range. Since I am into pistol and rifle competition (silhouette), which means a lot of guns, reloading equipment, even bullet casting equipment, I'm somewhat hesitant about getting into more. I guess the bottom line is that I don't need to, having access to my friends' - well I share my stuff too, and I've done my share of collecting pure lead and casting for blackpowder!
One project that I've put off too long is loading up some blackpowder rounds for my competition guns to see how accurate I can get.
To get back to the topic at hand, I was thinking how strange it is for Ron and I to be warning people about sharp blades on a bladeforum. I think that safety really applies too with Kochanski's recommendation of one of those oval handled knives. They're great for different hand grips to peel potatoes, cut toenails, whittle things, but you sure have to be careful using one! Again it is the method of use that makes hatchets and those knives dangerous.
Thinking back on Plainsman's first post - I believe the reason that a $15 knife is recommended is its method of use. If you skin a moose or bear a coarse edge is great. Most old timers here use a softer steel knife and a fine file. You then have to put on a finer edge for wood cutting. You'll find that the edge has to be resharpened at least once with a moose, more with bears - but it's only a couple of strokes with the file. Easy to put on a fine edge too. Most whittling is done with green wood which is fire hardened after you have the shape. Fuzzy stick whittling will dull the blade fast as you are working with dry wood from lower dead branches which are often hard - but those blades are very easy and fast to sharpen.
I don't know how the new steels would be for this kind of use - not having any super knives. The only really hard steeled knives I have are old Gerbers with the tool steel blades - about R62. They sure hold an edge, but since sharpening is a real pain even with a diamond stone, they wouldn't suit the above methodology! I think I could say the same for Cold Steel knives that I've sharpened for people. I'm not cutting down (!) on better steels, but you'd want two knives, one for skinning and one for whittling.
Jimbo