The angle of the bevel to the edge is what changes for making the edge more suitable for rough work than fine cuts like shaving. On a 2-blade trapper, I keep one blade at 15 degrees for a razor-like sharpness, and the other at 30 degrees for rougher duty. When I sharpened my hatchet last week, the angle to the blade was even more to get more steel behind the edge, suitable for chopping wood, not for shaving.I think I poorly articulated the last portion of my question. Obviously everyone will want it to be as sharp as possible. I was thinking more along the type of edge you are putting on the blade. A razor edge that would be good for filleting or shaving vs something a bit rougher, for cutting a piece of rope.
What does you knife sharpening setup looking? How sharp do you prefer for a utility type knife?
I profile all of my edges at 30 degrees. It's the most durable edge I can get and it's still razor-sharp when properly polished. I use it for every knife that I own, from 3 inch folders all the way up to my 9 1/4 inch Becker BK-9 Combat Bowie.
The only exception is for fillet knives on which I want the thinnest edge possible. But, I've never needed to do more than a touch-up with ceramic sticks to maintain a fillet knife. They just don't get used that hard.
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