Steel Revival Weekly Update — June 6, 2026 Edition
This week, alongside the usual mix of kitchen knives, pocket knives, and garden tools, we found ourselves chasing a very specific question: how sharp is too sharp?
What’s Going On in the Shop
Our EDC specialist brought out his Vosteed Raccoon in 14C28N, determined to achieve the elusive paper‑towel push cut, a trick that looks effortless on YouTube. He set up a guided system, dialed in a 15° bevel, and refined the edge until it sliced paper beautifully. But no matter how clean the cut, it wouldn’t push‑cut a paper towel.
Under magnification, the culprit appeared: a persistent wire edge. He deburred, stropped with diamond emulsion, polished the bevel — still no push cut.
So I showed him a thin Solingen kitchen knife I had free‑handed on diamond plates and finished on a strop. It almost push‑cut the towel. It actually did cut it, just not with the effortless, vertical “touch and go” you see online. And while discussing the geometry and edge refinement, I accidentally sliced into my thumb, which told its own story about sharpness.
So we ended the session with the question still hanging in the air:
How sharp is too sharp, and how sharp is sharp enough?
Tips & Techniques: How to Remove a Wire Edge
A wire edge is one of the most common reasons a knife feels sharp but performs poorly. Here are a few ways to eliminate it cleanly:
- Light alternating strokes: Switch sides every pass to avoid building a stubborn burr.
- Use a hard, clean surface: Ceramic rod, fine stone, or a hard strop with minimal give.
- Reduce pressure dramatically: Most wire edges survive because the sharpener presses too hard.
- Finish with edge‑leading passes: This severs the burr instead of folding it.
- Check under bright light: If you see reflection, you still have a burr.
Here’s the takeaway:
A clean apex is always more important than a polished bevel.
Industry Highlight: Dr. Larrin Thomas — "Knife Engineering (2nd Edition)"
Dr. Larrin Thomas is one of the most influential metallurgists in the knife world today. A Ph.D. in materials science and the son of renowned Damascus maker Devin Thomas, he bridges two worlds that rarely meet: academic metallurgy and hands‑on knife craft. That combination gives his work a clarity and practicality that sharpeners, makers, and serious users all benefit from.
His book, Knife Engineering (2nd Edition), is the closest thing our craft has to a field manual for steel performance. It explains, in plain language, why some steels take a keener edge, why others hold it longer, how heat treatment affects real‑world performance, and how geometry interacts with metallurgy. It’s the book that finally answers the questions sharpeners ask every day, with data instead of myth.
- Clarity Through Testing: What makes his work so valuable is its clarity. He tests everything, not with opinions, but with data, micrographs, hardness curves, and controlled experiments. He debunks long‑held beliefs respectfully, refines old wisdom instead of dismissing it, and gives the knife world a common language for talking about edge stability, carbide volume, and wear resistance.
- A Manual For Sharpeners: For sharpeners, his work is especially valuable. He explains why certain steels form stubborn wire edges, why others crumble at thin angles, and why geometry often matters more than steel choice. He draws a clear line between trick sharpness and working sharpness, a distinction that fits perfectly with this week’s theme.
In a world full of opinions about steel, Dr. Larrin Thomas offers something better: truth, tested and tempered. His work reminds us that craftsmanship begins with understanding.
Our Take
How sharp is too sharp, and how sharp is sharp enough?
The truth is, the paper‑towel push cut is a trick, not a standard. It works best when the blade is thin, the geometry is optimized, the steel is suited for it, and the person doing it has rehearsed the motion a hundred times. Most working knives, the ones that chop onions, break down boxes, prep meals, or live in a pocket, aren’t designed for that kind of performance, and they don’t need to be.
Every customer has a different definition of “sharp enough.” Some want a working edge. Some want a polished edge. Some want a paper‑towel‑cutting unicorn.
But the real measure of sharpness is simple:
- Sharp enough is the edge that serves the user’s real life, not their YouTube feed.
- Too sharp is the edge that stops respecting your intentions.
A competent edge is predictable, safe, and ready for work. A showpiece edge is impressive, but not always useful.