What is the sharpest knife you own?

simms65 said:
I can't believe no one has said it yet.. so
Whichever EDC I just sharpened!
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I know what you are saying... I have four that are very-very sharp. SOG FlashII, Bat Cave Sedona, Buck Strider, and CRKT M21-04. All have been ground to 15°, edge polished on paper wheels with white rouge, and then to the strop!! I'll never need anything sharper...
 
Mirror-Saw said:
At least a few :p

My Spyderco s30v Native.

It only sees light use, it's a budget SD knife so a little bit of use keeps me grabbin' for it, but it so far hasn't even needed a touch up.
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Me, too! My s30v Native was and remains ridiculously sharp!
 
thanks for answering everyone, I gives me something to measuer up my sharping skill with...never tried cutting off news print yet....
 
I have a CS Trailmaster, the laminated stainless one with a convex edge. I keep it stropped on leather charged with buffing compound. Needless to say, the blade is pretty much on par with a scalpel. Scary sharp. It holds the edge well too.
 
Production folder----- for edge retention,and sharpness, it is without a doubt my Hen & Rooster mop trapper.
I use Diamond stones and finish with a leather wheel in drill press with red rouge or white powder.
As soon as I can get one, I want to try a Scrapyard. They sure look like one usable fixed blade
 
For me it is definitely my Greco Dangler (52100). It only has one quail hunt's worth of use on it, so I haven't had to re-sharpen it, but it is scary sharp. I also agree with the nods to Mcusta. My MC-1 is a close second.
 
I use four Global Chef's knives in the kitchen. "The blades utilize Molybdenum/vanadium stainless steel, ice tempered and hardened to Rockwell C56-58 which holds a razor sharp edge longer than any other steel".

In other words, very scary sharp. They can slice a tomato paper thin and motor through veggies and meat in no time.

Don't get me wrong, I own a large sebenza, Strider SMF and a wide variety of Microtech Knives and gotta say these Japanese Global knives are unreal.

But if you hear the twack of my Halo III in the kitchen it might be a different story LOL.:)
 
Currently its a BG 42 Military.

The Spydercos that I purchase seem to consistently have the sharpest edges over any other brand I buy.

I love my Sebenzas but they aren't nearly as sharp as my Spydies (factory edge vs. factory edge).
 
Mucusta or Spyderco's overall. A Camillus D2 Maxx cut me through 3 layers of silicone rag with a light touch when I first bought it. It's still a wicked knife. The U2 and TK4 are pretty darn sharp, as is a BG42 custom shop 110FG. All can bite if careless. These are all out of box, factory edges only. The knife I have that takes the wickedest edge is a 1960's era hunter that says something "iffin" "High speed steel"
on it. Talk about a sharp, toothy edge. It regularly bites me when cleaning. Not enoght edge strength for a real camp knife though.

When I got the edge thinned down a Kanetsune Blue steel knife can take a world class edge. Joe
 
My Canal Street Muskrat with my black finishing stone.
 
An update:
Right now my sharpest knife would be either a BRKT Journeyman (52100)
Or my brand new BM 940 (S30v). I convexed the BM last night, and stropped both to ridiculous sharpness.
They are the top until I feel the need to sharpen something else... :D

David
 
My Fallkniven U2 is the sharpest one I have. My Bark River Woodland Special is a very close second.

Ready
 
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