The old Ka-Bar (original) used a steel that holds a very good edge. The steel is somewhat soft, and therefore needs sharpening more frequently. But you can hone one of those old Ka-Bar blades down to a VERY sharp edge.

Always take care of blades, clean them frequently, and don't let them rust.

Ka-Bar came out with a new blade design and a different alloy. I have not heard any firsthand accounts about the new knife.

Pete