Thread: How sharp should a knife be?

Hi one and all. Latest musing.
I've used the work "sharp" in the title for want of a more lengthy title.
e.g a saw is sharp by serrated.
When we cut wood down the grain we use a large tooth rip saw. Across the grain, a crosscut.
Muscle has a grain. Not sure about flesh.
Everyone says "as sharp as a razor". But does a razor cut or shear.
If you have two highly polished surfaces they glide.
Would not a very smooth edge glide. Do we not need a ripping action.
Try cutting wood with a knife (not chopping, splitting or paring). Doubt it's very efficient.
I was looking at a trademe auction for a hone in which it said that it left just the right amount of serration on the edge.
So thought I might not be way off the mark.
Try cutting a tomato. A very 'sharp' edge works as does a serrated bread knife. But a sharp to dull edge doesn't.
Any thoughts on this subject welcomed.