I’de rather have a cheep sharp knife than an expensive dull one day.

I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.

Could be you need to put a new edge on it.I have a Delta belt grinder with a very fine belt . Takes less than a minute and you’re good to go. After that I take a few swipes with a Japanese water stone.

My favorite hunting knife is Uncle Henry by Schrade, has a 4 inch blade. Gets the job done. Leave the big knives in camp to chop wood.

I don’t like to throw any knife away unless it’s gust a bad temper on the steel, then it’s useless. I have an old boneing knife that was my mother’s, the kind that will get a bit of rust if you clean an wipe with oil. Still as good an edge as any I’ve got.