I remain skeptical though resharpening is just costing a couple of stamps.
I prefer a knife or BH made of soft steel that can be resharpened on the spot. After all it's no big deal. Not so with hard steel.
I usually struggle with Sheffield steel and Scandinavian steel.
Conversely our local (not high end) knives could be resharpened most easily and quickly.

LAGUIOLE
[image]http://www.laguiole.com/product_thumb.php?img=images/L0209GEISSB1.jpg&w=350&h=58[/image]

especially with the OPINEL

http://www.opinel.com/uk

[image]https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcRmwXkrFpYD-H_xMwzv4ZO4qXvepPP2XieBvU0U7PiZCRC8cbQp[/image]

I know a keeper that is using only an Opinel for emptying wild boars. As soon as a boar is finished, he uses a pebble for resharpening the Opinal and it works perfectly.