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there is a distinct difference in the type of edge you can get on a "tough" knife vs a "strong" knife.
lets use the lan-cay mil-spec model M-9 for example: the edge you can put on this type of DO-ALL knife will not last long cutting elk. this is because its rockwell hardness is high. this lends itself to an edge that doesnt last long. but this knife unlike others can be used to pry with and generally use it as a crowbar without breaking.
when you use a simple stanley box cutter blade you feel as if you could shave with it. maybe you can but im not. anyway the reason is these are lower on the rockwell scale and take an edge very easily.
so when you buy a high buck henkel knife set for your kitchen what are you getting???? a middle of the road metal as far as rockwell hardness that will lend itself to taking an edge easily. but you aint gonna pry open ammo boxes with it without breaking it.
have heard many stories of G.I.'s over the years shaving with various bayonets. after owning quite a few bayonets and sharpening the hell outta them with stones or diamond blades i have failed to get one EVER to a razors edge. its your face if faced with shaving with juan.
now from years of playing with knives and bayonets and machetes heres how you sharpen juan.
just VIZUALIZE cutting a piece of cheese(queso). take knife blade along stone or diamond blade at 22 degrees. nothing more nothing less. do one side and then repeat at 22 degrees sharpening it over stone or diamond blade just as if you were slicing a piece of cheese.
take piece of paper in left hand, draw knife thru paper with right hand if it makes a clean cut it is sharp. if it doesnt repeat 22 degree cheese slicing sharpening process until it draws thru paper effortlessly.
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