I made my best bud a knife last year, and he’s now used it on 1 blacktail, 1 black bear, and 3 caribou without a touch up. He sent me this video after our last hunt. I’m no professional knife maker and only use the most basic 1084 carbon steel due to ease of heat treating.
It’s really my only feedback so far and I’m pretty excited about how the edge has held up. I know there’s lots of far more skilled knife makers on here, but I think ultimately this is why we all do it. Just thought it was pretty cool.
Whatever Rc that will keep and edge like this! To be honest, I have no way of testing it, only going off of rough guesses based on others testing the same steel using the same techniques. I'd guess somewhere around 59-60 Rc. I tend to temper just a bit cooler as I'm afraid of the dreaded kitchen oven temp spike.