Thread: How sharp should a knife be?

Originally Posted by tikka

As an ex butcher/ ex fisherman as sharp as you can get it. The edge angle and type of knife steel is the biggest advantage of how often it is needed to be restoned. I'm over sharpening knives now and use a CPM-M4 knife and as a backup Havalon Piranta replaceable blade knife. Done around 30 deer, pigs and goats with the CPM-M4 from the last time I stoned it and still going strong, only just give it a touch up with a diamond steel between jobs.

You don't reckon the diamond steels are too hard on a knife?

I heard that recently and noticed I have to touch up my knives a bit more than when I use a normal steel.
Might be bullshit as well as my knives are never sharpened properly by myself in the first place😆

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