I'm looking forward to more 154CM abuse (on somebody else's knives). When I get my replacement, I will refrain from such abuse on mine. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> In spite of my putting just too much lateral force onto such a thin point, I was very impressed the the toughness of the edge. As you can see, it is still very sharp even after splitting that oak using my baton. [/quote]
When battoning you actually don't stress the edge after the initial entry into the wood as clearance is then formed and the contact is on the sides of the blade ! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
