Thread: How sharp should a knife be?

And stay away from heavy stainless blades.

invest in a steel mesh glove for the offside hand....man Im sick of poking/slicing bits off mine....the last poke cost dose of antibiotics and the plurry finger still stiff and semi locks up at times.always when Im in a hurry or doing something with knife I shouldnt be doing.

First off, anyone wants a knife sharpened I do it, I can match or set any angle , take out chips, and regrind tips or angles, doesn’t matter what steel, I also do scissors, chisels, planes and axes, but I do charge.

Diamonds are the bees knees, I use a variety of medium but for true gross removal speed a diamond is hard to beat, unless yiu go electric, a diamond will also leave a beautiful polished edge better than any waterstone or oilstone, my diamond goes to 60000 grit but I know some that go to 250000, not stone will match that.

Different tasks require different edges and sharpness levels, a kitchen knife should be super sharp as you want to avoid cell crushing, hence food lasts longer without spoiling (if you can cut down through a tomato without having to push or pull and not crush it then it’s sharp), but a knife that’s cutting through pig hide should be toothier or it will take damage, as for wood the sharper the better, a good carpenter will resharpen their plane edges multiple times during the course of the day, but an axe that’s a splitter does not need to be sharp at all.

So yes different strokes for different tasks, but if yiu ever need a hand, have a knife that’s damaged or just want something sharpened properly give me a yell, 021727546