Knives are everyday tools. Few people do not own one and even fewer do never use one. If you have a kitchen and prepare your own food, you certainly own one or more knives. Because knives are so common and so widely used, hardly anyone thinks much about the wide variety of knives used in countless applications.
The very first knives were cut from stone that split easily into sharp-edged flakes. These early ‘knives’ were all-purpose tools, such as scraping and cutting. Early knives did not require constant sharpening. If a blade dulled, you just split a new one off a flint stone. For those who’re using survival knifes, in order to make it the best survival knife for chopping it has to be sharpened now and then.
With metal knife blades came the need to keep the edge of the blade as sharp as possible. From then on knives and sharpeners became almost synonyms. A good knife is not worth much in the long run without a good sharpener. Knives lose their edge. How fast depends on the quality of the blade material; the harder the steel, the sharper and longer lasting the edge. However, when steel becomes too hard, it also becomes brittle and shatters easily.
Good knives have a hard, durable edge without compromising flexibility. Throughout history, sword makers gained fame and often fortune because they mastered the art of making swords that optimized both.
Manufacturers today mass-produce even quality kitchen knives with a long-lasting edge and durable blade at surprisingly low prices. True, a good knife is not inexpensive. But a good knife will last you a lifetime. Kitchen knives and sharpeners are complementing each other.
Modern knives come in many sizes and different shapes that are designed to serve a special purpose.
While most knives serve as kitchen tools, fishermen, divers, hunters, and the military use knives specially designed to meet specific requirements. These knives are heavier and designed to take much abuse.