
Originally Posted by
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Bill, perhaps one lesson that can be learned from that demonstration is a confirmation of what some guys like Roman Landes have been saying for a while. Assuming proper heat treatment of a number of the good carbon steels available today, a lot of people tend to leave them tempered softer than they need to be, much softer in some cases. The edge geometry on that particular knife may be less that ideal for a kitchen knife, but as best as I can tell, the edge not only didn't chip, but it also didn't roll or dent like it might at the considerably lower levels of hardness that some consider ideal for a "tough field knife". Food for thought at a minimum.