08-07-2015, 01:24 AM
Filliam H. Muffman wrote:
Just because a knife is made out of a certain alloy doesn't guarantee it will have a great blade that holds an edge. I have a pair of old knives and one holds a great edge and I almost threw the other away because of the poor heat treatment.
In my experience, blade material it makes a very big difference. I have owned inexpensive knives where no matter how you sharpen them or how often, they just got dull. I have Shun knives in my kitchen that I use almost daily, sharpen them very little and they keep a fantastic edge. I would think that the older knives you have may have just been made better than what they are stamping out now.
Buck knives says that S30V steel "provides the very best in edge retention and tensile strength" http://www.buckknives.com/about-knives/c...ut.feature
S30V steel is about a 59-60 on the Rockwell hardness scale. The Shun knives I use are measured at 62-63.