The wife is cutting up venison. She uses a couple of old filet knives, one of them being an old Rapala, which was made in Finland. That thing will hold an edge that is amazing. Great steel. Well, recently while in Cabelas, I saw a new Rapala with a rubber grip and a shorter blade. I thought that was just about the right size for cutting up venison and trimming fat and gristle and whatever. After some use, it got rather dull. No problem, I'll just touch up the edge. Well, touching up the edge wasn't that darn easy. Had to take the knife to the barn workshop and get out my serious sharpening gear. I still can't get the edge up to the level of the old Rapala with Finnish steel. Disappointing.
I think I'll see if I can find some old Rapala filet knives with the good steel. Do they still sell them? Prob not, but I'll look.