Support BladeForums! Paid memberships don't see ads! I believe I said I would start a thread after I had a chance to use this knife, and give some thoughts on it. Well this weekend was the first firearm deer season in Illinois and I finally had a chance to get the knife dirty. Shot a deer on friday and butchered it yesterday. It came with a fantastic edge, it would clean shave arm hair. So sharp I didn't even touch it up before I used. Possibly the only knife I have bought where that has been the case. John, I would love to know your sharpening process. I had brought a couple other knives to use in the butchering process, but every time I started using them, I quickly returned to the Redmeadow. It just works incredibly well. Handle is well contoured and extremely comfortable. The blade is ground nice and thin, super light and almost instinctive to use. It is what a knife should be. This is the first knife I have had in 52100 and it held a fantastic edge. I was concerned that with all the contact with bones (especially when cutting out the backstraps) that the edge would be a little messed up. Not the case at all. After deboning and cubing up the meat it would still shave the hair off my arm and shows no signs of dings or flat spots in the edge. I couldn't be happier with it.