If you grew up in a small fishing village, like Beruwala, every boy in town will get his own machete as soon as he turns old enough. A machete is seen as a true allrounder which usually lasts forever. Mostly you see its use handling the fishes after the catch and especially to gut them. But also in household tasks, for yard works and so on. So you see these long blades everywhere in Beruwala.

I learned that stainless steel should be avoided, which cannot stand up to repeated impacts and will easily break if abused. Toughness is most important because of the twisting and impact forces that the relatively thin blade encounter.

In comparison to most other knives, which are commonly heat treated to a very high degree of hardness, many machete blades are tempered to maximum toughness, often nearly spring tempered. This results in a tougher blade, more resistant to chipping and breaking, with an edge that is easier to sharpen but does not retain sharpness as well, due to its lower hardness.

A properly constructed machete will have a convex or flat primary bevel from the spine to the edge, which is formed by a secondary bevel.