- Joined
- Jul 22, 2009
- Messages
- 11,409
It really depends on what you're cutting. I've found that a toothy "coarse" edge works better for fibrous materials like corn and rope(haven't cut much rope myself though, you'd have to ask Ankerson to be sure). Whereas in the kitchen, a polished edge will make a happy chef.I am not looking to start a war. I have sharpened some blades to a polished edge, but I don't think I have gotten them down to where you guys are talking about though. Therefore I am curious how they cut when polished really fine.
Maybe this would be for a new thread or one that has already been discussed.
Actually, aside from fibrous materials and hard plastic, I've found a polished edge is good for just about everything, including cutting yourself:thumbup:.