Under heavy use how do these knives hold an edge?

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SuzukiGS750EZ

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-Buck 110 420HC
-Benchmade Griptilian 154cm
-Kershaw Blur Sandvik 13C26 stainless-steel
-Victorinox Swiss army knife
-Benchmade Benchmite II AUS 8

I'm just wondering how that wide variety of steels will last under heavy use (ie. cutting cardboard a few times a week, strings, ropes, packaging. By heavy i mean use everyday, not chopping etc.) I've always tried to match the tool for the job but with knife steels i don't know which way to go. Harder to sharpen but holds an edge longer or easier to sharpen with less edge retention.
 
I use Victorinox knives a lot, for daily tasks (opening cardboard boxes, cutting fruit), camping and sometimes also in the garden. They hold an edge quite well, but the steel is not very hard. On the other hand, it is easy to sharpen. So you may need to sharpen them a bit more often than knives with harder steel, but for me that is no problem.
 
I've got a few Kershaws that are excellent. They hold an edge well, and aren't too hard to sharpen.
 
out of what you have listed the best performing steel is the 154CM of the grip.

However both the Buck 420 and the Kershaw13C26 are no slouchs either getting done what most people need a knife for.
 
The chores that you describe are exactly what a knife should be used for on a daily basis and isn't really 'heavy' IMO.

I think that any decently made knife today would be able to perform to your expectations.
 
I can't answer to all of them, as I haven't tried every knife you list. Of the one's I've tried, I'd put the Benchmade Griptilian 154cm as #1 for the use you describe, although if it were heavier, rougher work I'd go with the Buck. I'm not a big fan of 420HC, but I've been very happy with my Buck 110's for moderatley heavy work. I'm told that Buck has the heat-treating nailed, and gets max performance out of this steel. Now, with my next comment I expect that many here will want to pick up pointy rocks and form a circle around me, but I'm not a big fan of the Victorinox Swiss army knife. On most models I've tried, the blade seems a little fragile, and doesn't hold an edge as well as the other's I've mentioned. I usually carry one as a backup knife, and not as my primary blade.
 
If you can afford it, get a knife with s30v steel. If you take a ceramic stick to it once every 2 days or so, All you have to do is about 10 strokes on each side to keep a shaving sharp edge. And I use my Zt for everything from chopping to food prep.
 
cardboard cutting etc, get a folding box cutter, no sharpening required.

to answer your question, it depends on how much cardboard you're cutting, the thicker teh blade the more force is required to get the primary edge to cut further. that's why razor knives are so handy, the blades are very thin.
 
Interesting you didn't include D2 in that list. Of the lower priced steels that would have to be one of the best cutters (if properly heat treated).
 
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