Is it possible to make knives too sharp? | Problem Solving | Forum

Hi Patrick.  Here's my take and I hope others will chime in too. 

As you mentioned, the sharpness (acuteness of the final edge angle) is dependent on the function of the knife.  This includes kitchen knives.  The more acute the final angle is (or the sharper the blade is), the easier it will cut, but also, the more fragile the edge will be.  This is trade-off that each maker faces, with the real question being, how often do you want to have to touch up (or re-sharpen) the edge?  

I'd encourage doing some internet research on this topic, as you'll find a lot of variance in answers, but will get a better idea on the final edge angle for various blade types.  If I remember correctly, Japanese knives tend to be sharpened to a 10-12 degree final edge angle whereas western style chef's knives tend to be sharpened to a 15-20 degree final edge angle.

So I guess my final answer to your question:  Yes, but this is determined by how often one is willing to re-hone the edge.

You're bringing back memories from my teenage years reading Marvel Comics.  There was a superheroine (Nemesis, I think) that carried a sword that was less than an atom thick.  

I think Eric must have broke this system with his too sharp knife and  too accurate rifle.  No posts since November 19th.  ????