I figured I’d give this chisel knife a try, since it’s not like I use this particular knife for its intended purpose anyway but rather as a general purpose sharpish piece of steel. I’m already carrying a folding knife and a Leatherman, so I don’t need a third knife with a pointy tip.
Wonder how hard it’ll be to keep the edge, guess it prob depends on what you use it for? Single bevels can be sharp as hell, but kinda fragile imo.
Upon closer inspection, the chisel end seems to have a lower angle than the knife edge. It’s a relatively thick carbon steel blade, so I’m not worried about durability, and it should be easy to sharpen. I’ll probably just keep the chisel end sharp and leave the blade itself dull.
I wouldn’t worry too much about the actual durability, when I mentioned fragile it was more about keeping a good edge on it. My experience with single bevel edges is mostly with wood chisel and some kitchen knives, and both seem to require a lot more maintenance to keep them sharp.