I like my Benchmade Altitude. Anything made with S90V or M390 steel will hold an edge decently. If you keep your knives sharp, both steels will be noticeably duller after processing a deer. However, they will still be sharp enough to slice cleanly, cut through cartilage with light pressure, and cleanly cut tendon and facia away from muscle. I'm lazy and call that good enough for my uses.