Edge sharpness

[soc_monki]

Coarse diamond, then a little refining on a spyderco medium and it's good to go. Shaves hair easily and slices paper cleanly. Doesn't take much time either.

Reprofiling a blade to a more acute angle now that takes some time, depending on the steel.

 

[knarfeng]

I hear about people taking huge amounts of time with specialised gear getting their knives razor sharp. I've watched dozens of youtube videos with people showing how to get scary sharp edges.
Thing is, for some reason i much prefer an edge that is sharp, but has a roughness to it. like its got tiny serrations.
Am i wrong in preferring edges like this....does anyone else prefer it this way.....or am i just a lazy swine who cant take the time and energy to sharpen correctly?

I'm curious as i am the only knife person i know of who prefers this kind of edge. Am i really the only one?

Nope. You are not.

Coarse diamond, then a little refining on a spyderco medium and it's good to go. Shaves hair easily and slices paper cleanly. Doesn't take much time either.

Reprofiling a blade to a more acute angle now that takes some time, depending on the steel.

For simple steels I do pretty much what soc_monkey does.
I reprofile using extra-coarse DMT stone until the edge angle matches the Sharpmaker 15° per side setting. Then I refine using the Sharpmaker medium rods. Good to go.

However, for alloys with high vanadium carbide content, including D2 and S30V, I only use DMT stones. I stop at about FINE (about 600 grit).

I find an edge with a bit of saw tooth to it is more useful in everyday cutting chores. Doesn't look as impressive and won't whittle hair, but works better for me for day to day cutting.

 

[Ajack60]

I don’t mind spending extra time to get a stupid sharp edge on a knife if I’m not using it that often. IMO, it’s a waste of time on a work knife that may need re sharpening after a days use. There’s nothing more frustrating than spending the time to get an edge scary sharp and then hitting a staple or something else just to have to do it all over again. So, I’ll get my work knives sharp enough to make me happy. I’ll usually stop at the 600 grit mark. That’s toothy enough for me for my daily chores

 

[Emre]

Depends on what you’re cutting. For push cuts (whittling, shaving, paring) a thin and finely polished edge seems to work best. For slicing through meat or rope, a “toothy” edge will dig in a little deeper. For chopping/batoning, a thicker convex edge seems to do a better job at wedging through the wood.