As a 75 year old guy who had a part time knife sharpening business for 25 years I am just blown away with the advances in steels, edges and understanding of what's going on today. I am really learning a lot and loving it.
Considering chippyness: I once bought a mora in stainless steel and the edge chipped and deformed constantly. I read that a lot of people had the same problem and often the solution lies in actually cutting straight into a sharpening stone a few times at a 90 degree angle to remove the thinnest layers of metal near the cutting edge. That is because the metal behind the edge often gets overheated in manufacturing, thus removing the overheated metal and resharpening the blade results in better edge performance in those cases. If however the full blade is overheated during the sharpening process then you got a real problem. In my case the issue was solved and I constantly carry that same mora with a full scandi for carving hard woods. Btw I got this idea from cliff stamp. As barry said below, a precisely sharpened 90 degree angle also is a great tool for prying. Stress applied during cutting at a 0 degree angle is not the problem, that is what any knife should be capable of. Lateral stress and shock is what can ruin an acute edge easily, if the application has these two requirements go with greater edge angles and or use a carbon steel made for lower hrc range - prime example of this would be splittingmauls. Hope someone found this helpfull.
I got a notification that the pm2 was in stock on gp knives. Its gone bye bye already. I’m sure they’ll get more in. I’m sure there are thousands of people just like me waiting for that same model.
Awesome! This is what I probably SHOULD be carrying, but it'd be pumped full of pits after it's first summer riding with me. I still may get one anyway.
