i prefer a coarse edge especially on my SOD. im scared having a thin, polished razor sharp edge would just roll with the first chop.

i find that a coarser edge is also way better in the kitchen. the other night i was trying to slice up some habaneros and the fine polished edge on my Wiener <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> would just slide right off and could not bite into the smooth surface of the chili. so i did a few swipes on a medium ceramic rod, it was still hair poppin sharp and you could feel the edge had a bite. my Wiener sliced the crap out of the habaneros after that.