Can an edge be too sharp?

[liko]

We all know that a sharp tool is safer to use than a dull tool because it cuts more easily and avoids the problem of slipping while trying to make a tough cut. I've been wondering: Can an edge be so sharp as to be unsafe? My take is that an edge may cut TOO easily, which again can lead to a loss of control of the cut. not to mention that if you make the slightest mistake with an edge that can go through anything like butter, and it may well go through you with the same ease. An edge like this wouldn't stay in good condition for long under working conditions, either. Anyone care to confirm or deny?

[SpyderNut]

Good point, Liko.<img src="smile.gif" width=15 height=15 align=middle>

I could agree with that theory to some extent. Yes a very sharp knife can be dangerous. I know myself that if I am used to using a dull knife, when I pick up a sharp knife I have to slow down or I will end up putting a new scar on my finger. On the other hand, I have heard time and again that the safest knife is the sharpest knife. I didn't agree with that concept at the time, but when you think about it, it seems a logical approach. Think of it this way: If you are going to strip wire or cut an apple, you don't want a dull or slightly sharp blade &quot;jumpping&quot; from the material and into your hand. Since I work as a part-time carpenter, I know that I will be less likely to cut myself with a new blade in my Stanley knife than a dull blade. Conversely, a sharp blade must be constantly observed with respect. As a knife maker, I have been asked by some kid's parents to &quot;make the blade dull&quot; so that Junior doesn't slice himself. I believe that if a person is raised with sharp knives, then he/she will respect it and feel more comforable using a sharp knife as opposed to a dull knife. I remember that my parents didn't allow me to carry a knife until I showed enough responsibility to use one. If this is accomplished with a youngster, then a sharp knife wouldn't pose a threat to his/her safety. Of couse, accidents happen. That's why doctor's are rich around my area. I give them a lot of business!<img src="smile.gif" width=15 height=15 align=middle><img src="smile.gif" width=15 height=15 align=middle>

~Spydernut

[Tightwad]

Spydenut is on the right track. A &quot;sharp&quot; knife is always better.

The level of sharpness can vary though. I keep all of my knives that
will cut flesh or food &quot;razor&quot; sharp. All other blades are &quot;utility'&quot; sharp.

The difference is due to the medium that the knife will be required to work in.
Food and flesh need a sharp clean cut from a very sharp controlled edge.
The edge will always be thinner and more polished in order to do the cutting.

The rest of the days work will be God knows what and that requires a stronger
edged tool with more &quot;tooth&quot; to the edge. Using a razor edge here is actually
dangerous as the fine edge could roll over causing a knife to slip out or bind
in the work. I also find a utility edge to be a bit more forgiving when it does slip.

[Sword and Shield]

I believe there is a fine line between too sharp and too dull. For light work, ie. sharpening a pencil at school, I use a highly polished edge, about 5 strokes on the flats of the white 204 stones.

For heavy work, like when I'm at work, I prefer a utility edge, or the completion of Step 3 without any polish from Step 4. This leaves the knife very sharp, but not razor edged.

Then, there is the problem of angle. Many people I know use exceedingly narrow (20 degree inclusive) angles on their knives. This leaves the edge weak and easier to break. I find 40 degrees inclusive perfect for any of my knives.

Keepin' it real...real sharp, that is.

[J Smith]

I like a knife as sharp as it can be with out rolling the edge on average cuts-ie thin cardboard,plastic wrap,rope and tings of that nature.Many years ago I carried a Case Canoe I could get almost a straight razor edge on it but it would only hold it for one or two cuts(to thin of an edge).

Jeff