I use a Scandi ground blade until food prep where I tire of seeing half my veggies sent shrapnel like to the woodland floor. Or till I have to true the blade profile with a big stone and a lot of time and elbow grease.
I use a high or flat ground blade until I get tire of having to find another knife to do a little whittling.
I use a small folding knife until it hurts my hand and remember why a full size blade is better.
I use a modern G10 handled knife with a more tac type loo such as my Spyderco Mule until I tire of the clinical feel. I then drift back to a traditional warm wood with a traditional design. Don't get me wrong great for food prep or opening some packaging but anything else its limited or soulless.
But easy and quick to sharpen!...
So basically no help Sorry!
I use a high or flat ground blade until I get tire of having to find another knife to do a little whittling.
I use a small folding knife until it hurts my hand and remember why a full size blade is better.
I use a modern G10 handled knife with a more tac type loo such as my Spyderco Mule until I tire of the clinical feel. I then drift back to a traditional warm wood with a traditional design. Don't get me wrong great for food prep or opening some packaging but anything else its limited or soulless.
But easy and quick to sharpen!...
So basically no help Sorry!