Some blades seem to be better than holding an edge than other blades.
It is logical to assume that the blades with better edge holding ability generally have harder steel.
But many of our knives have blades that aren't so hard. Some can be sharpened quite easily with a new file. Blades that can be sharpened with a file - softer blades - aren't necessarily useless. I've used some very good axes, machetes and brush slashers that can be sharpened with a file. In fact if you couldn't sharpen them with a file, life might be more difficult. They do a good job. Softer steel blades are less likely to chip, crack or shatter.
I skin quite a few brushtailed possums nowadays, and I've started to question blade shape, steel quality and sharpening geometry. I've often found that my usual skinning knife is more blunt than I'd like it to be. A few wipes on a good sharpening steel will generally restore the edge quickly on my knife, but carrying a steel and stopping to use it is a nuisance. I wonder if there is anything else I could do get a longer time out of the blade before re-sharpening. Maybe my edge is too fine??
So...all you experts....please describe the preferred edge shape (sharpening geometry), edge angle, and sharpening methods that you think is best for softer blades.
Thanks in advance.... Coote.
It is logical to assume that the blades with better edge holding ability generally have harder steel.
But many of our knives have blades that aren't so hard. Some can be sharpened quite easily with a new file. Blades that can be sharpened with a file - softer blades - aren't necessarily useless. I've used some very good axes, machetes and brush slashers that can be sharpened with a file. In fact if you couldn't sharpen them with a file, life might be more difficult. They do a good job. Softer steel blades are less likely to chip, crack or shatter.
I skin quite a few brushtailed possums nowadays, and I've started to question blade shape, steel quality and sharpening geometry. I've often found that my usual skinning knife is more blunt than I'd like it to be. A few wipes on a good sharpening steel will generally restore the edge quickly on my knife, but carrying a steel and stopping to use it is a nuisance. I wonder if there is anything else I could do get a longer time out of the blade before re-sharpening. Maybe my edge is too fine??
So...all you experts....please describe the preferred edge shape (sharpening geometry), edge angle, and sharpening methods that you think is best for softer blades.
Thanks in advance.... Coote.
That's the best form of testing a knife owner can do. Look at the pic in my sig. That tree was chopped down with the knife laying on top of it. Dried out 7 year old dead pine. If that doesn't test an edge nothing will. One hour of continuous chopping. Of course i did stop for a breather every now and then. 
