James T Thomas
Member
I have been admiring Bob Dozier's D2 -steel knives for awhile now, and the only reason that I have not purchased one yet, or others with similar blade hardness, is that I am unsure whether I could reasonably touch up their edge in the field with just a small whetstone.
My current knives have approximate Rc 58, and they can be given a renewed edge with very little effort.
Speaking of this, I had noticed while browsing a knife by Randall that had a blade hardness of Rc 55-56, which on the face of it seems that it would need resharpening after skinning one rabbit.
Are knives with blade steel of Rc 60 or more too difficult to easily resharpen under "field" conditions?
Are knives with blade steel of Rc 56 or less too soft to maintain an edge for even a small amount of cutting?
My current knives have approximate Rc 58, and they can be given a renewed edge with very little effort.
Speaking of this, I had noticed while browsing a knife by Randall that had a blade hardness of Rc 55-56, which on the face of it seems that it would need resharpening after skinning one rabbit.
Are knives with blade steel of Rc 60 or more too difficult to easily resharpen under "field" conditions?
Are knives with blade steel of Rc 56 or less too soft to maintain an edge for even a small amount of cutting?