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.

I don't know Tony, the roughing up of my Wiener doesn't sound very appealing

lol, trust me… the rougher the better.

I just guess some folks like it rough! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

i had a knife sent to me for a convexed edge. the guy tested my knife against a knife that someone else sharpened to a wire thin high polished edge (that probably took the person 2 days to do). that knife did poorly at cutting where mine kept cutting. he made a post in my paper wheel thread over on bf. post 710 and he goes by stevenkelby.

Nevermind the rough, but then using it on habaneros after.. Your Wiener sure gets some action.. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

<img src="/ubbthreads/images/graemlins/eek.gif" alt="" />Habaneros? <img src="/ubbthreads/images/graemlins/eek.gif" alt="" /> You're sure tough on your Wiener! <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

tonester, have you ever cut yourself on the knife and told someone you cut yourself on your wiener <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />? have you ever ran into a girl that was into knives and asked her if she would like to see your wiener <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />?

Richard, I believe similar questions were asked shortly after Dan posted pics of HIS wiener! <img src="/ubbthreads/images/graemlins/eek.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

i see a new thread title for the paper wheel thread <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> "how to sharpen your wiener in under 1 minute":D.

I usually don't go beyond 400 or 600 grit when I sharpen but I do use a leather strop and some stropping compound at times. I think edge geometry has a lot to do with edge retention and I suppose it is possible that by going for the mirror polished edge, at a microscopic level, you are also changing the edge geometry, thinning the very edge. So, it does make sense that the mirror polished edge might be the weaker of the two...but it also seems that initially, the mirror polished edge would be sharper (due to its thinner edge).

I agree. Coarse edges can also be shockingly sharp when done right. I had posted pictures of my Regulator before:

[img]http://www.flickr.com/photos/59741147@N02/5627840654/in/photostream/lightbox/[/img]

http://www.flickr.com/photos/59741147@N02/5627840654/in/photostream/lightbox/

[img]http://www.flickr.com/photos/59741147@N02/5627840286/in/photostream/lightbox/[/img]

http://www.flickr.com/photos/59741147@N02/5627840286/in/photostream/lightbox/

This is a 120 grit edge, polished up with a slotted wheel. You may be able to see some microserrations in the second picture.

I had some friends come over yesterday. They glanced at the knife and were intrigued by the shimmering grind pattern on the edge. I showed them how sharp it was with clean push cuts on an old thin paper receipt that was lying around. Jaws dropped in awe.

They didn't know that I had cut up several cardboard boxes and an old carpet earlier in the day with that blade. I want to see how long the edge lasts before requiring a touch up.