random question popped into my head - double edges and sharpness

[hardheart]

Any precedent about how sharp a top edge needs to be to have a knife considered double edge? Like, if you took a dagger and scraped one edge on a sharpening stone one time to dull the edge to where it won't cut paper; making a double edge effectively single. Conversely, you take a swedge down to a few thousandths thick, rips paper a little easier, but still not fully 'sharpened'. What it was, what it is, what it could be? Wonder what sharp enough is to get you in trouble.

Not suggesting either, and not all that interested in double edges anyway, just wondering.