Sharper dangit sharper!

[AKADave]

Have you ever oversharpened a knife in hopes that it would get just that little bit sharper but only ended up wasting time and steel? I swear I get most of my knives shaving sharp and it drives me nuts when they dont stay that way. Some of my knives get scary sharp and some just get using sharp. I find the ones that get the sharpest the easiest are the convex gring blades. Anyway sorry for the rant.

 

[turkeyman]

Been there, done that!

 

[allenC]

Actually, I'm probably one of the few on this forum that does'nt feel the need to keep my knives ultra-sharp. I always keep a nice sharp working-edge on my knives, but it does'nt have to shave hair for me to be happy.

Good luck,
Allen.

 

[crittergetter]

I agree woith AllenC,It seems to me if my knife will cut hair it will go dull faster than a working edge. That's with carbon and most stainless. I don"t have much experience cryogenically treated blades so I'll hold off on judgement on those.

 

[pahl]

I really like sharpening.

I'm going to try and get knives in differant types of steels so I can see how one is better then another in the way it sharpens and holds a edge.

 

[Mike990]

I like a thin edge that has a toothy sharpness to it. Sometimes a highly polished hair flinging edge just slips across what is being cut way too easy without ever biting into it and cutting. Thats no good either. The worst is overly thick edges that are very highly polished. They might even shave, but they just push the material out of the way and slide over it without biting into it at all. All my Bob Dozier knives came with the aggressive yet shaving sharp edges I seek to put on my knives.