How sharp is sharp enough?

[Obsessed with Edges]

When you slice tomatos and grapes, are you holding them, or just letting them rest on a cutting board?

Just holding them. I've seen a video of somebody slicing a grape with a very thin-edged kitchen blade, with the grape just laying on the board. I haven't tried taking it that far, though it is impressive. Pretty sure my edges aren't quite that thin, but in more typical 'EDC' trim at ~15° per side or so, and convexed a little bit.

 

[Robert Carter]

When your knife will do the job or task you need it to. Is sharp enough.

 

[Ankerson]

When your knife will do the job or task you need it to. Is sharp enough.

Exactly what I tell people also.

 

[matgarsmi]

Anyone read Snowcrash? It's sharp enough when your edge is one molecule thick.

 

[singularity35]

Anyone read Snowcrash? It's sharp enough when your edge is one molecule thick.

So the search will again start for a smaller molecule. It's never sharp enough...

 

[aread]

For most of my knives, I match the edge to the job the knife is expected to do. But for a couple of my nicer knives, I refuse to accept the concept of "sharp enough".

Allen

 

[BluntCut MetalWorks]

'Fun field' activated!

I would rather own very fast cars than cars just fast enough

 

[Sonnydaze]

Thank you all for your information. I have a fair number of knives that need a little work. I'm going to start with the kitchen knives and work my way up to something better.
Sonnydaze

 

[Razorsharp-Travis]

its sharp enough when ive sharpened it