How sharp do you prefer your everyday carry blade to be?

How sharp do you like your edc knife to be?

  • Sharp enough to tree top arm hair

    Votes: 24 11.5%

  • Sharp enough to shave arm hair and cut paper

    Votes: 151 72.6%

  • A nice working edge that holds up

    Votes: 38 18.3%

  • If it’s sharp enough to cut I’m content

    Votes: 3 1.4%
  • Total voters
    208
  • Poll closed .
P

Pointy81

Joined
May 22, 2018
Messages
83
I thought a poll would be appropriate with this discussion. Some folks like their knives to be as sharp as humanly possible, while others are content with a nice working edge, and some folks really don’t care. Personally, I like having a nice razor sharp edge.
How sharp to you like your edc blade edge to be?
 
I like it sharp enough that it cuts Mead 5 star paper without snagging. Something about that paper seems to make it far more likely to snag on edge defects and I find my knife will be slicing reciepts no problemo and still catching on that damn Mead 5 Star brand paper. But also the sound the knife makes as it slices the paper is very important.

I generally don’t like my edges so sharp that they begin to lose efficiency in draw cuts at the expense that they push cut amazingly. I like them right on the line where they will push pretty well and draw cut amazingly.
 
Usually start the day with paper cutting edge, but pretty soon I'm just left with a working edge that holds up and don't have much time to sharpen, so a working edge is all I really need I guess.
On the weekend I like to get them as sharp as I can for fun though :D
 
I like as sharp as possible. I also like to send my knives back to original manufacturer/maker for sharpening.
 
In my layman's brain. All blades are serated. Sharp is sharp period. A coarse stone gives a sharp edge, with microscopic serations, progress through the finer stones, it doesn't get sharper, rather it gets finer serations.

For a work knife I sharpen on the coarse diamond stone. It cuts what I need it to, and stays sharp longer. Kitchen knives get sharpened on the fine stone.
 
For my 'users' as sharp as practically possible with a decent 'working' edge that I don't have to spend a ton of time I just don't have trying to maintain. So basically whatever I can get with ~15- 20 min. of touch up from time to time down to 1000 grit stone, once the initial bevel/sharpness is set. With family and work commitments, I just don't have a bunch of time...a pass a couple times a year on an Edge Pro and occasional strop.

This isn't to say they're dull, the Edge Pro does a good job...I just don't have a ton of time to spend fretting over varying angles, secondary bevels, and the last few microns or X0000 polishing tapes.

Boss
 
"Prefer it to shave arm hair", but if it only scrapes up dead skin after stropping, but still holds a decent working edge, it'll stay in the rotation for a little bit longer before sharpening.
 
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