Excuse this dumb sounding question. I want to gain some knowledge here. How do you check to see if your knife is sharp? What standard do you use for "it's sharp enough" to do your gutting and butcher work? If it easily cuts paper is that good enough? If it shaves hair that is good enough? How sharp do you get your blades and how do you sharpen them? I've started sharpening knifes on a flat stone now as opposed to the sharpening machines and want to hear what others do.
Hair shaving sharp. But, at least for me, it is not how sharp it is when I start but how sharp it stays during and after use. Good steel will stay sharp but, it is also harder and does not sharpen as readily as a softer steel. Once you get it sharp, though, you just need to keep it touched up after using.
