This is a serious question.

When sharpening a knife, how do you decide it is "sharp" enough?
Shaving hair on your arm? slicing a sheet of paper? skinning a grizzly bear?lol

What are your measurements for sharpness?

Thanks.

Usually shaving sharp. Some knives are tough to get to this point, but they still have good working edges on them.

I use the ole slice a sheet of paper rule.

Everybody has their own method and all are correct in one way or another. Personally, I don't like a knife to be shaving-sharp. I often gut, skin, and quarter 6 or 8 deer before I touch up my knife so I want it to be useful as long as possible. I don't kill that many but being the youngest guy on the lease (54), I usually do the dirty work for the old guys.

My test is how it feels when I slowly draw the knife across a fingernail with no pressure; just the weight of the blade. If the blade slides easily, it's not sharp enough. If it has a drag to it, it's ready to go. It's a small difference in feel but once you recognize it, it's simple. Anyway, that's just my method.

When I sharpen it.

i do shave sharp. usually that takes a working on my lanksy at 25 degrees and then i run it down the leather to hone it sharp. i dont like the paper thing because i was told that it rolls the edge of the blade. why work hard and then mess it up? 25 degrees seems to work well for me, i can gut deer with no issues.

Thanks for the responses. I always thought "shaving sharp" was the standard, but wondered since I had seen so many demonstrations using the "paper slicing".

Knife sharpening is one of those skills that I just cannot seem to master, and I have tried at least a dozen different sharpening stones,rods,systems etc.

My knife is sharp enough when I can slice a hogs hide with little effort. I use grit/buffing wheel to put edge on. When you get it that sharp you don't "loan" it out.

Wife bought me a electric knife sharpener, I think she spent about 200 on it. That thing is great. I can resharpen to razor sharp in just a few seconds. It literally takes more time to take it out the box and plut it in, than it does to re sharpen a knife. In just a few seconds it will shave as good as any razor.

I haven't tried the electric sharpener yet. Wasn't sure how well they worked. Sounds like they work great-al least the expensive ones.

What brand and model do you have?

Helomech,

Thanks for the response and the link. I figured it was a Chefs Choice. I have looked at several models in the catalogs and seen them at Gander Mt. and Academy.

Before Christmas, Academy had a two stage model on sale for $39.99. I wonder how well the lower priced two stage models would do?

I will have to check them out next time I'm at Academy.

Thanks again.

Again, thanks for all the information.

Don't these sharpeners somehow use magnets to keep the correct angle? How does that work? I guess the opposite polarity will keep the blade at the correct angle? Sounds odd, but then science was never my best subject.

You are welcome.

To me it just looks like plastic guides, but I don't know what is going on inside. On the one I have you only use the 3rd stage for resharpening, only for the first sharpening or if the blade gets messed up bad do you use the first station.

when you can split a hair. i did this once to prove it can be done.

I use the "shave arm hair" method. It has worked for years

shave arm.

We are not sharpening our knives for the purpose of shaving hairs.. Just as someone said above, getting a knife sharp enough to "shave" is setting yourself up for failure.
Even the best quality knives will roll their nice sharp edge if used on anything too tough after getting it shave sharp.
Sharp enough that it feels "rough" if you run your finger ACROSS the blade, is perfect for skinning animals, and boning meat..
JMO

Just from my experience and others mileage may vary, but knives that can shave have always dulled faster than knives that would not shave.

yep, shave arm, it helps me figure out if the blade has an even edge on it. Just something I have always done and will always do. Did the paper a long time ago, but dont always paper with me, except toilet paper.

It's considered sharp when you lay the blade on your arm and the hairs jump off in fear!

I like to test it on a tomato.

ive never had an issue with shaving sharp not being tough enough to hold up to skinning. anyone who has ever gutted a deer knows that teh hair screws up the blade worse than anything. i use a "zipper" from gerber to open it up and when it gets time to use my knife i use my case hunting knife. it is shaving sharp and always is.ive gutted 5 deer with it since ive had it and only HAD to sharpen it once. most of the time i usually just run it over an extra fine stone and then leather. my pocket knife is also shaving sharp i use a 25 degree angle on my lansky sharpener. i oil my blades once a week and when i do that i run it down the leather to hone the edge. never had an issue with holding up to my uses. on cheaper lower quality knives that is the case, or atleast in my experience. you always get what you pay for

well when I lose my Bosch electronic razor, and WalMart no longer sells Gilette Mach 3, then I guess I'll try to sharpen my knives enough to shave with..
Until then, I'll get a good edge that will cut anything that needs cutting, and will last a good long while between sharpenings.. And getting what you pay for is cool, so long as you don't pay a whole lot more than what your something is worth..
I got a 300 dollar bear bow that has killed just as many animals DRT dead, as anyone else I've ever met on this forum or any other.. So getting what you pay for is a very relative statement... JMHO