Smallshop
KNIFE MAKER
Love our Montana humidty...or lack thereof...!! (handles love it too...)I can leave an unprotected carbon steel blade laying on the bench for literally weeks, and unless I splash water (or maybe coffee from my morning cup) on it...... it'll never tarnish or rust.)
I run my A-2 blades at 60-61 RC...I use Ed's worn belt-then-buff method to sharpen(sharp in seconds...when I'm "on" lol...). Occasionally I will sharpen one on stones just to make sure i still can . I assume most customers are doing that or a sharpening system. A-2 seems pretty easy to keep sharp even though hard.
I think knives in the 1960s and 70s were typically in the mid 50s RC? So we're running 'em much harder...and much harder to sharpen....
I wonder how much we've gained by making 'em harder? Or what the trade-offs really are beyond the obvious toughness/hardness ones...