Edge retention isn't all that it's made out to be at least to me. I grew up in a time when unless you went custom your choices were pretty much limited to 10 series carbon steels or “Imperial Stainless Steel”. No one complained about edge retention because everyone had an oil stone and a steel in the shop in addition every outdoor store had oil and stone on the counter. Our knives were not always shaving sharp but they always seem to cut and whittle.

When people either post pics or list the contents of there field kits I’m still surprised at how don’t include a some type of stone and steel. In this world of high tech steels I guess people don’t expect to have to sharpen there knives.


Only the one with out a stone and steel worries about edge retention.