Knife edge?

[CJ]

What type of edge will be better on a knife.( In this case not smooth or serrated)
I am thinking in the direction of a very smooth finish with a fine stone stone( razor like finish) or a coarser type of finish with maybe a medium stone. Any suggestions or ideas?

[Corné]

OK, I know you are not referring to Plain vs Serrated but in the discussion in 'What knife do you carry?' the issue of Plain vs Serrated was discussed and in one reply reference was made to Spyderco and some other manufacturer (cant remember off hand). In this they basically said that a very smooth finish is also not correct and that you actually need a bit of roughness in the edge as the roughness actually assist in biting in to what you are cutting. I am interpreting this in that the very smooth blade actually slips and needs some roughness to counter this.

I am a bit undecided on this and I am not sure what is correct and not. My feeling is that a very smooth blade tends to loose its edge quicker than one with a bit of roughness. Maybe the idea is to go Serrated in the form of a slight roughness on a Plain edge.....

[Glockster]

I agree with Corne on this, a fine edge will wear quicker than a coarse one. Some kinds of steel are harder and will hold an edge longer but obviously harder to sharpen. D2 is a fine carbon steel if tempered correctly can be wicked sharp.
My preference is a straight edge sharpened med coarse on the Spyderco triangle sharpener. I think Lyn Thompson from Cold Steel ran a few articles on blade steels and edge holding ability, its on the net somewhere I'm just to lazy to find it.

[CJ]

I am a bit undecided on this and I am not sure what is correct and not. My feeling is that a very smooth blade tends to loose its edge quicker than one with a bit of roughness. Maybe the idea is to go Serrated in the form of a slight roughness on a Plain edge.....

I can recall some childhood days on a uncle's farm when sheep was still butchered starting off by cutting the animals throat.....
The knife used was nothing fancy but was sharpened on some kind of sandstone lying at the tap area. It worked well and the edge was definitely not razor like smooth...... Many knives used for whatever were abused on this stone with some crisscross sharpening action creating a very sharp cutting edge in a very short time sometime even creating a nice burr . I worked fine burr and all...

Yes I did some "abusing" myself but in time as the quality (and the price) of the knife was improved on I got wiser..... ;D

[Corné]

I have a Meula Hunting Knife at home which I sharpened on a Lansky and I slightly 'stuffed' it up. I wanted to go for as smooth as can be but got fed up as a burr remained on the edge. The knife does not do any duty but I have used it to cut some meat and cutting up some calamari and with the burr it cuts like a dream.

[Geoff Carter]

I sharpen all my knives on an ordinary bench stone (smooth side) & then I give them one pass on each side on my loose weave polishing mop with some Unipol on it. This does the same thing as stropping on a leather strop but in a fraction of the time & leaves the edge smooth and polished and so sharp I can shave with it (literally!) I also find that on my knives the edge holds for longer this way.

[DuToitL]

Do you want to shave or cut?

Shave - smooth (The angle at which it was sharpened will determine how fast it will loose the edge - yes, yes.. ignore the type of steel for a moment)

Cut - serrations rule. Whether it's fine serrations from a rough stone under the tap, or an expensive spyder edge... Experiment: Take a cheap knife and drag it across a stone (almost any stone will do) and then cut some meat with it. No further comment.

[CJ]

Shave - smooth (The angle at which it was sharpened will determine how fast it will loose the edge - yes, yes.. ignore the type of steel for a moment)

Any suggestion maybe on this angle more specific for the "tactical folder" type of knife?

[abhm]

I am no expert on knives although I do love them
I carry a kershaw folder which has served me extremely well, I also have a gerber with a fairbairn applegate blade which was given to me as a gift which I also often use both of these have both serratted as well as smooth portions.

I also have two S&W fixed blades (with smooth edges) which I consider my working knives one is the standard boot knife and the other a shorter knife called the HRT knife. I also have a Ghurkha Khukri and aside from having blooded the blade when I was presented with it (no on a goat not a person Corne!) ;D I keep that as a reminder of one of the finest group of comrades I ever had the privilege of working with (Ayo Ghorkhali)

[Corné]

What, confused0068, are you now into goats.....no wonder thew UN did not want to pay you......