Ty Adams
KNIFE MAKER
Cutting into bone is very hard on a knife. If it stays sharp after cutting bone or deer antler your heat treat is dialed in pretty well in my opinion. I used to run the same tests, and enjoyed having a knife that would hold it's edge throughout things like that. But I have since changed my way of thinking. Now I draw my hardness down on carbon steels. The knives still stay usable sharp when hitting bone or antler. With the blade being a tad softer they are some what tougher, easier to sharpen, and can be ground thinner for better cutting with out the risk of being chippy. Knives are for cutting not chopping!