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from what I understand.. most quality machetes are made with high carbon steel (spring steel) , to enable them some flexibility so they aren't brittle...
that makes them softer than some of the newer fancier knife steels (cpm 3v, m390, m4)
but that makes them easier to sharpen...
from what I understand... they take edges nicely with a file, and a dual sided course stone, (try one of those axe hockey pucks)
and oil it afterwards since high carbon steels can rust.

any comments from our blade expert @The Tourist ?

here is the link for the hockey puck
 

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ohh and here is a link on steels from bladehq

 
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