Recently there was a thread regarding the American style Tanto. I figured I would show how a properly sharpened one is supposed to look , and I got a chance to play with some new Jnats and stainless steel.
So as I mentioned in the previous thread , the secret to a proper Tanto is Making the Tanto bevels and the Main bevels intersection crisp. It should be sharp , almost like a secondary point , and the main grind lines should flow all the way from the spine , and smoothly transition to the cutting bevels , where everything should line up. If the cutting bevels grind lines are askew of the main grind lines it looks weird.
So here is mine , not the mirror polish you are used to seeing , but this hakka suita edge , finished up on 1u CBN on roo is more than sharp enough for the knifes intended uses (think improvised battlefield lobotomy) and going any finer would have been a moot point based on edge geometry ( I thinned it down to 20dps... )
Now here you can see the point (hehe pun intended) I am trying to illustrate. This is a personal knife that I butchered with a lansky , every time I sharpen it things get closer and closer to where they should be....
These macro shots are more for nitpicking than anything else , but having the bevels line up properly and having the secondary point being crisp and sharp will affect the knife intended use. IE snap cuts.http://www.youtube.com/watch?v=i_AtApX3468