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most important is a blade that is high carbon stainless steel, most company's have them available like this for short money. not steel, not stainless...high carbon stainless steel. it'll hold a point longer and you don't have the usual dullness or uselessness of most crap knives. If you find that you are resharpening alot it's a bad blade or you're sawing, let the knife do the work and it should be almost effortless.
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