Knives of Alaska Lite Hunter - Stag
Charles May Malibu Fire Ant
Both are D2, which I prefer.
I've only had one KOA knife and I thought it was terrible. I believe it was D2, which I've had that same steel with other knives with no issue. But that KOA could be sharp as you could get it, but it had no grab at all when you started cutting meat. I believe the issue might be with the micro serrations of the blade edge that make it lack a "toothiness", maybe it's an issue of how it was hardened or tempered.
I've noticed a similar issue with some of my other knifes, where a medium grit stone makes the knife actually have a better grab and meat cutting sharpness, as opposed to sharpening with a fine stone. However, I never found what worked for that KOA knife and finally parted with it.
Anyone else have a similar experience with a knifes grab or "toothiness".
