Hi guys,

So I've owned a wide variety of knives over the years, everything from a Waki/Scrapizashi down to the little Victorinox Classic. However, I am most definitely not a knife/metal expert. As long as I can remember, my own personal test for how sharp a knife is has always been how easy it can slice open an envelope.

I have managed to get some pretty dang sharp edges on my RMD (SR-101) and Kershaw S30V folder using a ceramic V-stick sharpener, nice enough to slice through an envelope like butter. However, after a certain period of time, the edges just dull on their own, even with non-use. It no longer slices em open but just rips em open with some physical effort.

That being the case, can someone please explain to me why the Victorinox Swiss Army knives stay sharp ALL THE TIME and the previously mentioned others don't? I was always a fan of em (remember when MacGyver was on primetime TV? <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> ), but these things just stay sharp for me even with long periods of non-use, and I am really curious why there is such a difference. Is there something special about the Vic alloy? I have some Vics that I have owned for many years and have never sharpened a single time that still slice an envelope pretty darn well (and better than the others).

That being said, I used my Reg to cut down some saplings here recently and I'm afraid my Vics wouldn't quite be up to the job. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Thanks for any enlightenment.

I would hazard a guess that the Vic is a better letter opener, solely because it is a much thinner blade for slicing. And being thinner, easier to get a fine edge. I can't imagine a blade getting duller just by sitting there, unless it is corroading or being dulled by repeatly being removed from a poorly made sheath. Thats my theory. <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />

I agree, and letter openers have dull thin blades and still do a fine job opening letters.

Here's my unscientific voodoo theory: yes the thinness of the overall blade fits in, but so does steel type. The SAK is a stainless. The RMD is definitely not. As steel oxidizes, the blade edge at the sharpest point grows thicker and slightly more dull. Maybe the kershaw S30V is secretly not stainless <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

(9 out of 10 doctors concur that I am full of BS)

Take some Miralax! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />