Originally Posted by
Tussock
Big difference between a kitchen knife and an outdoor knife. My brother has a Svord I got him for his 21st and I have sharpened it. Its very hard, and from memory it came with a rounded edge like it had been sharpened on a linisher, and you can steel that up again, but its going to need to go back on the linisher or be honed out on a stone in a big way eventually and most people don't have a linisher. But I might be wrong, I have not seen it for years. I have had custom knives the same though. The edge from a linisher is epic, but not easy to keep sharp if you don't own a linisher.
People also talk about steel like it is the thing that dictates edge, or holding an edge, etc
Its a factor, but its less important to how the steel is handled. If you take good carbon steel and don't harden it, its not going to be a good knife. Its not just the steel properties. I saw said brother go to cook a toasted sandwich on his knife over the fire, till I yelled at him. That would have been the end of that knife.
What I know of edges, I know from the freezing works, and I was taught to make the edge suit the steel and the task. Its always a compromise unless you have a whole knife roll.