Noticed a big shift in hoof knife steel over the past five years

I was sharpening my old 440C blade from 2019 and compared it to a new M390 knife I picked up. The edge retention on the newer steel is a night and day difference, I can get through a full day on a single horse without needing to touch it up. I think the move towards these powdered metallurgy steels from makers like Mustad is what did it. Anyone else find their sharpening routine has changed because of better steel?

2 comments

2 Comments

dylan6044h ago

Oh man, tell me about it. My old stand-by feels like a butter knife next to the new M390 stuff. I used to have to stop and strop every other hoof, now I'm just wiping it down at the end of the day. It's crazy how much longer the edge holds.

wrenh654h ago

Yeah dylan604, that edge retention is no joke lol