Two good ways to always have a sharp knife:

[Karl B. Andersen]

1.) Don't use it.
2.) Sharpen it.

I'm just sayin'.

 

[Don Hanson III]

Who uses knives anyway, Karl?

 

[12345678910]

Carry two

 

[Daniel Fairly Knives]

I thought thy were just for flicking open while watching TV?

Don't forget stropping too! A Chef customer uses one of my knives full time and has never sharpened it, it is hair popping sharp after a year but he strops quite often.

I'm going to try and break the mold with CPM10v, it may never need sharpening depending on the use.

Ti and carbide holds an edge forever but it is an aggressive edge, not for shaving.

So far my favorite has been 62+ RC 52100 for a fine edge and Ti/Carbide, 3V, M4 but this 10v does sound good.

 

[Karl B. Andersen]

Precisely. But you get the point.

Don't forget stropping too!

 

[Rick Marchand]

Cutting edge thinking, Karl. You are pretty sharp witted.

 

[Varga Knives]

I have friends at work who never have to sharpen their knives 'cause they just borrow mine.