Can a Knife be "Chisel Sharp"?
I recently posted something about sharpening and maintaining a chisel's edge, and I forgot to ask another question I had since I got my trusty knife back from a friend's place.
If sharpening by hand without a jig, is it realistic to expect an edge as sharp as a chisel or plane?
Chisels and planes have flat surfaces (yeah, planes have a minor contour, but to no effect here), which makes sharpening them methodical and simple, more a matter of care and patience than finesse or dexterity. These can become frighteningly sharp, but can a beveled knife blade match it? Of course it could if sharpened with precision, but I can't believe in such a level of consistency and precision when running a curved edge across a stone by hand.
My knife was extremely sharp before, and trying to put it through the extra mile ended up ruining my work so far. I wonder if it's heard of to achieve a "chisel sharp" edge on a knife.
Sent from my HTC6500LVW using Tapatalk