At the moment I believe that the best edge is one of 2 perfectly polished planes meeting at an appropriate angle.
However I have read several articles etc. and some people advocate the use of a "toothy" edge such as one might get with a diamond tool etc.
I would appreciate discussion both ways, thank you.

yes,. thats what they say. They say that a toothy edge will actually out cut some things more than buffed edge.


I think it all deppends on what you are cutting....I think cutting rope needs some bite to it...

I dont know for sure....

For cutting "fibre" materials like meat etc., it is better to have microtooth edge. But for cutting by press like chef (onion and other vegetables) is better to have buffed edge. This is why butchers steels are more coarse (or diamond) than chef steels (keramics) etc.

Jiri

When I am cutting something like pine, I like the polished edge to get thin shavings. If I am cutting cardboard I like the coarser edge. I think it all depends on what I am cutting and what knife I am using at the time. I have a huge butcher knife that I sharpen with a fine flat file to cut the cardboard. To cut the pine, I have a small carving knife and use a leather strop with jeweler's rouge on it. Both ways work good for me.

The mirror polished edge is unsurpassed as a cutting edge, IMHO.

The problem is that it works best when it is unworn and unblemished. Once some wear occurs the cutting efficiency goes down dramatically, and a more serrated type of edge will saw through the material better. In a knife of softer steel, a really finely honed edge is usually a waste of time as it will dull quickly and you spend your time sharpening rather than cutting, but man in a good, hard, quality blade that finely honed and polished edge is the way to go.