Thread: How sharp should a knife be?

knifes are like guns cheaper ones work but are cheap for a reason in saying that a $40 dollar butchers/boneing knife is all you need, there are different steels so not all are equalle and each has pros and cons don't go serated and stay away from dimond and course steels and grinders, if you need to grind a knife use a belt sander tipped upside down in a vice. steel keeps a sharp knife sharp and a stone sharpens the knife trouble with most is they wont spend the time to get it right and do a rush job, and remember what ever angle you stone at steel at you know when your knife is sharp you should be able to slice through a piece of a4 paper with no ripping or pressure. if you are in my neck of the woods I am happy to help.