- Oct 9, 2012
- Reaction score
I agree, yet there are differences in angle of grind/edge for my knives. My gutting/skinning knife gets 20 degees, while fillet knives get 15.I don't think a knife can be too sharp just like a rifle can't be too accurate. A working edge will get the job done just like a 4 moa rifle will get the job done but I always want the best results I can get out of my tools.
That steeper angle lasts longer through hide, fat, sternum. Meat cutting knives are used much gentler, so a fine edge is ok.