...sharpest is purely a bragging rights issue - totally non functional and most people with the correct tools at hand can achieve such an edge.
Now, the perfect all rounder functional edge......aah....that is so much more difficult & elusive to achieve........
The video by Eamon is a great eye opener, albeit touching only on the briefest basics of the foundation idea.
There are soooooooo many different combinations out there - but ultimately it is about what works for you.
I used to be a sharp edge freak.......but spending enough time on the folder forums revealed real practical information which I eventually transferred and implemented (very reluctantly, and with much trepidation) on my kitchen knives.
That is when I truly felt the performance of my knives for the first time.
Sharper is not always better, believe it!
Ok, so my recipe goes something like this:
1. sharpen edge to 1k
2. jump directly to 16k with only a few very light passes, with a teeny, weeny bit of a raise on the edge angle
The above edge leans more towards the push cutting effect, but still has very decent bite for slicing.
OR MY FAVORITE:
1. sharpen edge to 500#
2. jump directly to 8k with only a few very light passes, with a teeny, weeny bit of a raise on the edge angle
This edge to me is just plain phenomenal - the best of push cutting and shark like bite!
The idea is just to slightly refine the edge of the micro teeth - NOT polish the edge.
And just for the record, both the above edges easily shaves hair and passes all those other silly sharpness tests.
Many different combinations can be used - but you need to ID the specific one to suit your style items/foodstuffs you cut.
For maintenance I have yet to find something better than 1µ Boron Carbide from HA on leather - just a couple of light strops (average less than 10 per side) brings the scream right back.
Yeah, yeah - I know that you guys are thinking that Rookie has lost it.......you are forgiven.