Well, what’s your definition of “abuse” and “hard use”? Better yet... what do you use a pocket knife for? That’s the real question.
Long-term, I don't see a difference either. You will either have a chip or some fatigued steel. If you sharpen rolls out, it's no different than sharpening chips out. Short-term, the benefit of being able to strop minor rolls out, and continue working, has it's appeal for some. The Rex 45 I have doesn't chip or roll easily, which is one of the reasons why I love that steel. The edge strength is very good.AwayFromMySpydieHole wrote: ↑Sat May 16, 2020 4:41 pmI must be in the minority. I’d rather have a hard blade that holds an edge for a long time (that also chips a little on some stuff) rather than a soft blade that doesn’t hold an edge well.
That soft blade is also going to roll on the same stuff that chips the hard blade. And rolls are damage just like chips. It either gets sharpened out or it doesn’t. It’s all damage that has to be corrected.
Personally I’ve never understood the idea that you want the knife to roll vs chip. I’ve made my own knives and ran them at varying hardness. They were all s90v and some ran at 59-60 and some ran at 62-63. I ground them all to just under 10thou and tested them for strength. I slammed them edge first into a 16 penny nail. Pressed the edge against the corner of an anvil, etc. The softer blades took just about the same amount of damage as the harder blades. The harder blades did chip some, but it wasn’t catastrophic. In order to repair them I’d have to sharpen off basically the exact same amount of steel. So what’s the point of wanting a roll vs a chip?
I take performance and chipping over soft and rolling any day. My opinion which I’m sure many will disagree with. Anyway, to the OP, it’s possible that your uses are just going to damage the knife. Maybe the blades are too hard? I doubt it, but maybe. Most of the Rex45 blades have been tested at 65-67hrc. So it’s natural that they might be prone to chipping.