>>1673200You're likely right, however I'm going to leave it as is for a while and see how it holds up. D2 is a bit retarded when it comes to abrasion resistance, I wore out two coarse diamond plates re-profiling the edge by hand to reduce the angle of the saber grind and then convexing the secondary bevel so that it was nearly flat and removing the ricasso. (I hate ricassos)
As of now it can still slice and chop through bacon in a single cut cleanly, the edge geometry is still good. No sawing motions are needed. (I cringe when I see "chefs" on TV sawing through bacon)
At worst it might behave a bit more like 1095 steel, which is still okay by me, but if it doesn't slice clean, I may have to hone it more often, I rarely need to resharpen unless I *fuck up* the edge by doing stupid shit, (it happens)
<----possible next victim...I'll wait tho'
