[SamSteele]

I have a custom 6" blade knife that was my grandfathers and a 9" Rapala that I bought over 20 years ago. The Rapala is my go to knife, sharpened at 22 degrees. I sharpened the custom to 19 degrees last time and it got dull much too quickly and the blade edge actually chipped. I've put it back to 22 now and we will see how it performs.

I haven't used the new Rapala knives so maybe the steel has changed but mine seems to hold an edge better than most. I do think the sharpening angle makes a big difference though.

I can only imagine how many fish that 9" Rapala has cleaned over the past 22 years!

SS


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