What's The Sharpest Factory Edge You've Seen?

nate1714 said:
exact o blade...lol darn thing is too sharp for its own good...
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Being an architecture student, I can attest to that - I have cut myself once or twice with em :D They are also excellent for removing splinters...forget tweezers, use an exacto

Bark River Knives are the sharpest knives I have used :cool:
 
For a long time, it was my Buck 110's. They were very sharp, but then I got a Spyderco Caly3 in ZDP. Oh man. It easily tree topped arm hair 1/4 inch away,and would push cut newspaper 4 inches from point of hold.
 
Confederate said:
Just because Sebenzas are super expensive doesn't mean that they come with the sharpest blades. Some people prefer "working" edges and it's a simpler matter for them to sharpen a working edge than to take a wickedly sharp edge and turn it into a working edge.
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How do duller edges "work" better than sharper edges?
 
Vivi said:
How do duller edges "work" better than sharper edges?
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just guessing as to the intent of that post, but a knife doesnt have to be hair whittling sharp to cut.

the finer the edge, the more delicate it will be.
 
My sharpest out of the box sharp would be either my Spyderco PE Milli or my Mini-Manix. My Milli has stayed sharper longer and has had no real care other than a little strop here and there on a bare piece of leather.
 
BRKT Sandstorm A:

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Cliff
 
MORIMOTOM said:
just guessing as to the intent of that post, but a knife doesnt have to be hair whittling sharp to cut.

the finer the edge, the more delicate it will be.
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What do you mean by finer, angle or finish? A sharper edge will cut longer. The hair whittling level is lost quickly, but the knife had it to begin with, not the case for the 'working edge'
 
MORIMOTOM said:
just guessing as to the intent of that post, but a knife doesnt have to be hair whittling sharp to cut.
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Agreed, but it will cut better than a knife that can't.

the finer the edge, the more delicate it will be.
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How do you define fine? If you mean a well honed edge that can whittle hair, that has no relation to strength. The geometry and steel is what determines this as far as I've observed. For example, a hair whittling sharp edge ground at 50 degrees inclusive in 51200 will be stronger than a "working edge" ground at 20 degrees inclusive in 420J2.

If by fine you mean the thinner an edge, the more delicate the edge, then again I agree.

I've discussed "working edges" with people before and didn't understand them, but recently I thought, the term itself doesn't make sense. A working edge, as people here define them, does work less efficiently than a hair whittling sharp edge. How is the name then accurate for describing the edge's nature? It's not. Let's simply call them dull edges.
 
The sharpest knives from the factory that I've owned were the Cold Steel XL Voyager and Safekeeper II.

The Spydercos I've owned were sharp, but they had burrs on the edge.
 
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