Knife edge sharpness - when is enough - enough?

[Danke42]

I never addressed the quality of steel mhm (metal/ heat treatment/ maintenance of the user). I suggested that the secondary bevel on knives makes a difference (not only my contention - actually been tested and reported on), and furthermore, that the angle depends as the sharpness limit on the task (i.e., choppers for cutting wood do not need the same edge as an office knife, and would lose edge quickly if they are sharpened this way. As for the angle, you owuld want a convex grind ot a more obtuse falt one to put as much 'meat" behind the edge as quickly as possible to prevent chipping.

OK I think I can see your problem now.

You're using words to describe things that no one else uses. It's like you're posting in Esperanto instead of English.

I would say just spend more time reading and sponge up the terminology. Then when you ask a question people will understand you.

 

[jeffbird]

OK I think I can see your problem now.

You're using words to describe things that no one else uses. It's like you're posting in Esperanto instead of English.

I would say just spend more time reading and sponge up the terminology. Then when you ask a question people will understand you.

Looks like an AI bot on a test run.