KA-BAR. they are built to be beaten. mine's been through hell. if you want to waste your $ go buy a buck or a gerber, but if you want a knife that can take a serious beating and give one out as well, GET A KA-BAR!
There is no best steel but for a stainless grade for a high end knife..I would recommend 440c for its corrision resistance and mirror finish properties.
Many different types of steel makes good knife blades-I believe that stainless steels are most suitable for the majority of knife types though. Good edge retention (Tests indicates that stainless steels; if properly heat treated, has better edge retention then most high carbon steels), very high corrosion resistance, and sufficient toughness.
Pocket eDGe ended in 2011.
Knife edge: Knife edge scissors are made with the balance beam or lever arm fulcrum in the form of a hardened steel "knife edge' wedge; used to minimize friction. http://www.marthastewart.com/good-things/knife-edge-pillow
Living on a Knife Edge was created in 1981.
Pocket eDGe was created on 2010-11-12.
This question can only be answered by making a generalization. Assuming that both knives were properly sharpened by the same skilled sharpener, the kitchen knife should be sharper. This is because a quality kitchen knife will be made of thinner steel, and sharpened to a more acute edge than the pocket knife. However, with effort and skill, there is no reason that a pocket knife can not be made equally sharp, although you will compromise its 'utility' by giving it such a delicate edge. You must take into account that different knives have different edge profiles to suite their intended use.
A fixed blade knife with a sturdy, thick blade and a sharp edge is best suited for cutting wood effectively and safely.
edge - pito, fa'atausi'usi'u; edge of the knife - mata; edge of the forest - matavao
Hero edge is a knife company. They make some good tactical black knive/swords.
That depends on it's use.....any REAL Swiss Army knife main blade can be likened to a surgeons scalpel, and it maintains that edge throughout normal continuous use. I have also seen Buck brand knives, "after professional sharpening", that when pressed gently to the skin, will cut an inch into you.
Marking knives have a steel blade which is sharpened to a knifes edge. The purpose of the knife edge is to sever fibres as the marking knife is drawn over them.