I use knives I have made from D2 or ATS134. I sharpen them on an Edgepro, most of the time using a primary edge of about 18 degrees and a secondary polished edge at 21 degrees.
On a setup like the edge pro even the "hard to sharpen" stainless stuff is no problem and I can get through several deer without stopping to touch up a blade.
Personally I have found that a system like the edge pro works so well it allows the steels such as 440 or AUS8 to perform at a much higher level by allowing you to put a perfect bevel to maximize performance. I admit my freehand sharpening skills are poor but knives done on the EP keep their edge much longer with far less time involved to obtain it.
Hunt hard, kill clean, waste nothing and offer no apologies.
"In rifle work, group size is of some interest...but it is well to remember that a rifleman does not shoot groups, he shoots shots." Jeff Cooper
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