1 hour ago, boilsover said:
I have no idea if Forschner uses the same steel and heat-treat in all its knives. All I know is that the boxes of Forschner butchers' knives (boning, ripping, siding) I inherited use steel that is very hard and resistant to abrasives in the finished knife. Once sharp, they do tend to stay sharper longer than the equivalent-use knives I have. However, once dulled, they take a lot more work to bring back to sharp. This can be a PITA in a hunting camp.
I don't own any Forschner chefs' with which to compare...
Keeping an edge on knives while out in the field can be tricky. On one trip in the early '70s, I had "help" with my packing for a deer hunting trip to St. George, UT. I guess my husband thought the case in which I had my sharpening stones was too "heavy" for my backpack and left it out.
When I had to field dress a buck and had done most of the basic stuff, I wanted to hone the edge - no stone. Fortunately, Utah has local rocks called "novi" something - that our Indian guide found and it worked a treat on both my knives.
I kept it for years until I lost it in one of my moves.
Found the name of the stone: Novaculite.
