We must remaikn skeptical until they are proven one way or the other - is all.

The US made buck knives are usually difficult for many people to sharpen well.

The crossed sticks mounted on a board - not the white straight ceramic ones but the sticks with dark grey finish called "Alumina" or some such, can do a very good job of sharpening about any knives I've tried and can do it quickly - to a razor sharp edge.

My own buck knife, with a 5" blade (I broke 3/8" off - foolishly), can do 2 moose without the need of a touchup until finished. On a 2 year olds or younger, that includes using the knife to cut (not pound through) the sternum from neck to gut.