Sharp is good but my knife edges don't cut their best unless they are also thin. Obviously thin edges cut better than thick edges (you don't see many thick razor blades or scalpels). Factory edges that are sharp does not automatically mean they are thin. I always relief grind new knives to be sure they are thin at the edge and behind the edge, making sure the edges don't roll or chip with use, of course.
The usual instructions for diamond abrasives are to use light pressure. Also, "coarse" abrasives are usually around 120 grit. Neither light pressure or ~120 grit removes metal fast enough for me. Maybe some people don't mind taking more time than necessary to grind away metal but I have better things to do.
The usual instructions for diamond abrasives are to use light pressure. Also, "coarse" abrasives are usually around 120 grit. Neither light pressure or ~120 grit removes metal fast enough for me. Maybe some people don't mind taking more time than necessary to grind away metal but I have better things to do.