Edge retention (as the ability to maintain its sharp apex) is solely related to steel type/hardness and edge angle/thickness. If the steel is too soft, it will not hold an edge too long because it will easily wear out. If the edge is tu acute/thin, then it may easily roll or chip, depending on the hardness and steel.
If with the stock edge people is complaining about poor edge retention (as the ability to maintain its sharp apex on the very edge), then it is because the steel is soft, and there is nothing you can do about it.
BUT the ability for a knife to CUT is not only due to edge retention, but also to the overall geometry profile of the knife. If the blade is tu thick and the grind to abrupt (such as the Glock field knife), the knife will not cut well (even if the edge is hair splitting sharp), because as soon as it starts to cut into the material, it will wedge itself into it. The Glock knife will never be a slicer no matter what you do (short of regrinding it to make it a full flat grind). Apples and potatoes will be split open, it will not carve wood well. Slicing cardboard would be a nightmare, for example. It will probably cut cord and meat fine, but not much else.
Mikel
