Confused on Edges....

[corwise]

I've been reading through this forum for a few months now, and have learned a lot about different steels, why you'd want one over the other, etc. However, I'm still rather confused on edges. It seems every other post someone is redoing their factory edge to a new one.
My apologies if this is a bit of a broad topic, but I've been unable to find an answer using the search function.
What edge do most knives get at the factory? What edges are best for going out into the woods? Or, breaking that down more, which ones would be better for my RTAK II that I'll be chopping with compared to my 6" Cold Steel Outdoorsman, or my 3.6" Sebenza?
I can grasp that the hallow edge is way to thin for many outdoor uses, but after that I'll admit my ignorance.
Lastly, I have a basic sharpening kit. What is required to redo an edge? Would I need a grinding stone? Thanks for the help.

Dave

 

[Any Cal.]

When people talk about reshaping an edge, usually they are changing the angle on the sharpened area of the blade. They usually make it thinner (or w/ less angle)for finer work, or may make it thicker for more durability when chopping. There are not very many easy answers, because it depends on the knife, the user, and the job. Often it is cut and try, and see what works best. Often the steel type will change the angle you need on your edge for the same job. Others with experience on your particular knife will probably chime in shortly w/ more help.

 

[WhitleyStu]

Dave,
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