The mercator and other softer steeled knifes will roll edges pretty quickly, but should (if sharpened properly) be able to be brought back by a quick steeling/stropping.
Most of the pocket sharpeners will do a pretty bad job of putting a new edge on so imo you are better of with some sort of hone or steel. A little fine (1000 plus grit) diamond hone would be the best bet.
If you want it to keep its edge a bit longer while processing then steepen up the edge angle a bit, will help with the steel rolling when running across bone
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