Edge taking, as opposed to edge retention

For me, I don't sharpen my blades to the point where the thin foil edge is easily damaged. I might be cutting plugs out of yellow pine, carving off a knot in a piece of trim, or cutting insulation for a wall. None of those tasks appreciate a mirrored edge like you might think. And if it is ultra thin on the edge to boot, it can easily be damaged with MY routine tasks. I stop sharpening at 1200gr for my work knives, and at go a bit higher for my pocket knives.

Oh I agree. Meet The Twins; one sharpened coarse and toothy one polished and shallower angle.
(one of these knives is in the pic of the gaps in the card stock; second from right . . . doesn't leave much gap does she).
IMG_3578.jpg

and
Just tonight I touched up my box knife on the Shapton 120 and then stropped it on the 600 grit diamond.
Some of you will be relieved to hear I finally rubbed some mineral oil into my little smooth leather strop with the 600 grit diamond globs on it to try to smooth out the globs. (I hate strops :))

. . . so I'm with ya. I do a lot of push cutting with my pocket knives though and obviously with my woodworking tools so polished remains my fave.
 
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