AncientSUL: actually, I believe that you are a bit confused. The problem with using Talonite (r) in large CHOPPERS (such as a machete) is twofold: the cost of the alloy and the tendency of the soft alloy to roll the edge. The 440 series of stainless would be better and cheaper.
Talonite works quite well in large knives. The prototype chef's knife (which had a 10" blade) is still performing quite well, according to Nick Blinoff, the lucky owner. He says he sharpens it every couple of months or so. A further example would be the Kit Carson large U-2 dive knife, pictured at top in the below pic. It is a full 12" long. Kit tells me that he sells these mostly to professional divers, mostly salvage experts. It follows, then, that these knives see tough use. Kit has never, in the 20 years of manufacturing these of Stellite (r) and Talonite (r), had one returned for blade failure. It is true that the top secondary edge has a more obtuse bevel than the primary edge. It is intended for extremely severe use, such as opening cargo strapping.
The problem of cost remains, however. The alloy for the large U-2 cost $350 (the 1/4" thickness is a special order item).
Other Talonite (r) knives in the photo; under the U-2, a 5 1/2" drop point hunter from Tom Mayo; linen micarta scales.
Two Kit Carson folders: a #18 with Ti scales, Talonite blade. A #18 slim, with c-fiber scales and Stellite blade (this knife weighs only 3 oz.!). Blade length on each is 4 1/4".
Darrel Ralph custom, similar to large Apogee, except no recurve; Talonite blade.
Rob Simonich Cetan (first one made); Ti scales, Talonite blade.
If attention is paid to blade geometry, Talonite is suitable for all sizes of knives, although other concerns, such as cost, may mitigate against its' use.
Hope this helps, Walt
