Quote:
Originally Posted by masraum
? So a harder metal dulls faster than a softer metal?
I would think that this has more to do with the fact that the blades are thick (to be strong) and therefore are harder to put an acute angle edge on (probably a requirement for shaving).
But I'm no expert, educate me.
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YES EXACTLY ! "A HARDER METAL DULLS FASTER AND IS HARDER TO KEEP AN EDGE ON"!!!!
lets use dive knives as another example. dive knives are tools period. they are used about 10 times a year, not washed of salt water and lanquish in their scabbards until next years dive. thats why they are stainless or titanium. most divers let all their gear lanquish and then wonder why they have an out of air situation. back to dive knives.........salt will eat them. even high buck ones will start gathering surface rust over a time period. bayonets are usually parkerized which is ok if ya clean it. both types are tools. pry cut slice screw hammer etc. the high rockwell allows them to survive.
if ya take yer henkel or kobi/kobee whatever sushi knife out into say iraq or afghan or underwater diving its not going to last when prying ammo boxes open, cutting rope cardboard over and over. it has a better edge granted but it will break in half when enough lateral pressure exerted upon it.
sooooo...............lets take a look at an axe and a meat cleaver. an axe has a thick frontal area vs a meat cleaver. an axe is obviously strong(harder) while a meat cleaver has a knife like frontal area. the meat cleaver will keep its edge longer than the axe for obvious reasons.
now how do ya get the best of both worlds???? pretty damn tough to do. if yer gonna cut meat buy meat knives and then edges will last.
if ya want to open ammo boxes, slice pelvic bones of elk deer etc, get a bayonet style knife, the design difference once again is obvious.
if ya have watched "how its made" on dish tv they had a good show on making knives. the final op on a knife surprisingly is NOT sharpening it on a stone or a diamond.
what they do is run the edge both sides along a very large POLISHING BONNET, just like you would use to say polish car parts or bike parts to bring out the edge and to make it look purty to the consumers eye.