So are you talkin like a Scandi grind or similar on a broadhead, no secondary bevel? Hmm. I had a knife recently with a Scandi grind and it was wicked sharp, but the edge seemed fragile, or rather it seemed very suited to cutting softer materials, i.e. flesh, raw wood, etc like butter, but anything substantially harder could cause the edge to deform or chip...I wonder how an edge like this would perform hitting bone etc?
Very curious, because Silverflames appear to have a convex edge, are scary sharp, and have a rep for exceptional durability. Just seems like most heads have a secondary bevel like most knives. Although perhaps this is just a labor/cost cutting measure, no pun intended.
Please report your results.