Too sharp?

[Simonmaximus]

I'm very pleased with the keen edge achieved on my hand tools and kitchen knives.  I'm a little scared to attempt to sharpen our dining knives as I fear these would become too sharp and dangerous in unsuspecting hands. 

Is there a way to achieve an 'unsharp' sharp on these knives?  Advice would be gratefully received.

Simon

[Herman Trivilino]

You can try a more blunt angle.

[Simonmaximus]

For kitchen knives I use a 20 degree angle each side which produces 40 degree keen long lasting edge (as per page 55 of the manual). But this has produced a few cuts in unsuspecting users.

For domestic cutlery I am afraid to make the edge quite so keen at the risk of having blood all over the dining table when guests fiddle with the knives!

What sort of angle would you suggest?

Thanks so far.

Simon

[Herman Trivilino]

People have to careful around sharp knives.  There's no getting around that!

You migh try 25 degrees and see what happens.

[Jeff Farris]

I've heard of two methods for steak knives.  One is Herman's suggestion of a 25 degree bevel angle. The edge is keen, but doesn't slice as well, making it a bit less likely to damage one of your guests. The other is to grind a normal bevel on the knife, then very carefully hone the edge on a very fine flat stone vertically on the edge. Quite literally honing a little of the edge off. One method I've conceived, but not tried is to purposely round over the edge a little on the leather honing wheel by bringing the angle up too high.

[Simonmaximus]

Thank for the helpful advice.  I'll give it a go and hope the guests don't eat off the knives! It seems counter intuitive to dull the egde but of course that is what is required in this case.  Honing the sharpness off sounds good.  Thanks.

Best regards

Simon

[Herman Trivilino]

Perhaps this is the reason for serrated steak knives.  They "saw" throgh the food and so are less likely to cut your guests and family members while they're trying to cut their food.