"Shavin' sharp"

[Victor3]

 Reading on various forums over the years, it seems like the majority of folks into knives want a razor-sharp edge on most knives they own (?)
 
 Personally, I like a little less than a perfectly honed/polished edge on my general use knives. Seems that for most tasks, an edge that's slightly "toothy" (if that's a word) works better for me.
 
 In years past, I enjoyed the ritual of knife sharpening and would spend quite a bit of time with oil/water stones, making sure my blades could easily shave my arm when done. Today, ~90% of my knife sharpening is done with various diamond "stones." Usually just two grits; 600 & 1200. No need for oil or water. If I want to go totally nuts, I use a ceramic stick to finish it off. A lot cleaner and faster this way and I've rarely found a need to put more effort into the job.
 
 What say you?
 
 

[robert4570]

Matter of preference I guess , but if I could achieve a surgical grade edge ...the better.
Wether too fine an edge holds for any amount of time will depend on several variables, grade of steel , temper , edge etc.

[Ranger99]

i use the "grab' the thumbnail,
cut the paper,
shave the forearm hair.
any or all.


never needed to get any sharper
than that
if i'm sharpening butchering or
kitchen knives, they get a frequent
steel swipe anyway.


besides, a sharper edge interferes
when i use my knife blade for
a screwdriver

[mechanic]

I've found that the angle the knife is sharpened on has much to do with edge retention, relevant to what it's used for.  A butcher knife I sharpen at less angle, and get very sharp.  My pocket knife that I use to cut radiator hoses, wire and who knows what else I sharpen at a steeper angle to avoid gapping out the edge. 
 
Whatever works!
 
Ben

[jamaldog87]

I was watching the history channel and they were talking about razors and they said human hair is about the same as copper wire of the same diameter.  I don't like my knifes razor-sharp  because if I am cutting something or my knife gets me I don't want a large cut.  My kukri knife is kitchen knife sharp and it made a long shallow cut on my thumb that need no ban-aids when it fell out of it sheath. My CRKT M16z pocket which a keep razor-sharp (it's very easy to sharpen) i was cutting some cargo straps and it got my finger making a very deep cut that took a wound closure strips to close up.
the only knifes i keep razor-sharp are for cooking or for very fine work, everything else if  it can cut  into cardbord with one pull of the knife then it's sharp.

[jamaldog87]

CRKT M16Z VS 30$ kmart shoes
 



 
i cut the whole heel off the back of the shoes and quarter. I had to cut thought the heel,insole,lining,and outsole and the knife is still very sharp.

[kynardsj]

When my knives are like I want them they will shave the hair off my arm. When they won't do it anymore I work with the crock sticks for a litle while and am ready to go again.

[gcrank1]

General use utility knives here have been getting the 'fine' diamond (red, I dont know the grit) and my chef's knife gets crock'ed and steeled as needed to cut clean through tomatoes. Others for more 'surgical' use get more attention, such as the small blade on my SAK, etc., from hair poppin' and calous thinnin' to OMG I didnt even feel that cut but ain't it a sharp thang! I Like one 'utility' grade blade on my stockman, say the large clip and the two smaller blades at least hair poppin'.
I dont chop with my knives (though I caught my wife choppin' chicken with my chef's; she thought that was what I meant when I said use the cleaver!, silly girl). That took some work to restore the edge......so its mostly 'her' knives that get the red diamond 'stone' treatment.
Ive discovered through use that I tend to like my blades to do well slicing, so too fat a blade or even a convex, though undoubtedly strong, is not my favorite. Those I return to will slice a fine piece from a sausage or onion and dice well. Guess Im a 'slice & dice' guy. If I have to hack or pry on something I look for a different tool than my knife.
I should mention that hair poppin' on my arm isnt at all good enough for shaving sharp for my beard, but I gave up on razors for that long ago and went with power rotary equipment as more convenient for me.

[Dan308]

I sharpen most of my knives to 1200 grit. I want them really sharp to start and they hold a great edge for a long time. Going 8000 grit or 15000 grit is really a waste of time for a hunting knife.

[Joel]

I keep everything razor sharp...one of the reasons I started making knives is so they'd stay that way longer than the crap I found in the stores.

[ronbow]

I've used every sharpener ever made over the years from cheap carbon to diamond and ceramics. Found I was missing a key factor - maintaing a constant angle. The lansky kit almost cured that. Better was buying Spyderco knives and a Spyderco Sharpmaker (ceramic). Sharpens great and quick for Spyderco knives. Other brands will have to be worked to achieve the 20 degree angle of the Sharpmaker.

[gcrank1]

Big +1 that, RB
Im just thinking that 'sharp' is a skill as much as a 'state' (I hesitate to use the 'Zen of Sharp' reference, but it is apt).

[Gray Paw]

I just bought my first Buck, the classic 110.  It is definitely shavin' sharp, and it just took off a patch of arm hair as quick and clean as any razor.  I intend to keep it as sharp as possible.

BTW, at $30, this has got to be one of the great values in the knife world.  Gorgeous brass, beautiful dense hardwood, and a wonderful hollow-ground blade.  Also came with a rugged leather sheath.  I think it's even nicer than the old ones, because the rounded brass frame is a little more pocket friendly and sensually pleasing than the squared-off brass of the older 110s.

[Victor3]

 I've never owned a 110 but have always admired them. Hard to beat for the price and still made in the US too. Most all of my buddies had one when I was growing up but I always opted for a stockman back then.


 Guy at work recently told me about the Buck "custom shop" knives. May have to finally get me a 110; with S30V blade, nickel bolsters, rivets and Paua scales for only $558.50 

[gcrank1]

I'd have to be winning a lottery ticket.............
I had an older 110 and didnt use it much, it just didnt suit me I guess. Worked, held an edge, etc. as good as any other Buck Ive been around, but my large Stockman is way more to my liking.

[ardeekay]

Way.. way.. back when I first started bowhunting, only recurves were used, and the best broadhead was a Bear razorhead ( with or without the insert..)  and I found that if I sharpened them with a fine flat bastard file, they were wickedly sharp, and devastating on the many whitetails that I used them on.  That method was much prefered to "razor-smooth" sharp edge that could also be attained.  Now, I don't do my hunting knives with a file, but it just ' goes to show ya' that each tool has its own sharpening favorite.    ardeekay

[SHOOTALL]

Well I like sharp very sharp. The sharper the blade the less force needed to cut with it. The less force the less chance of an accident because with less force you have better control. But I enjoy sharping a knife.