Toughness vs Edge Retention.
If a knife is tough, then it should be fairly easy to sharpen in the field
Right?
If a knife has good edge retention, then it'll stay sharper longer, however,
when it comes time to sharpen it, it is harder to sharpen than the knife
that is tough.
Am I right in this guys?
Right. Mostly. Different makers have different performance goals. Ethan Becker knows what he is doing, and Ka-Bar's 1095CV steel has a heat treat that makes it a bit tougher than most 1095, but just a bit softer (like 1 or 2 RC less). Scrap Yard's SR77 is extremely tough, but has a 58 RC. It can hold an edge well enough and still be the toughest steel out there. I don't think most users will break the Beckers, but if you want THE toughest, go with SY.
