Is there such a thing as a SR edge being too sharp?
In the kitchen knife world, many pro's find that a knife can be too sharp. Too sharp being an edge that falls through the item(s) being cut with no feedback, and an edge that's fragile, doesn't last, and dulls quickly. There's a balance there between sharpness, feedback and longevity.
I've noticed on my own SR that sometimes my edge is good and I can go for many shaves between hitting the stones and/or loaded strops (just plain leather stropping before each shave). Sometimes after a sharpening session (4k, 8k stones + boron on balsa, Cro on balsa, and plain leather) it feels like the edge was GREAT for one shave and then after stropping for the next one, it's crap and needs some work again.
Yeah, I know the first response is gonna be something like "you don't know what you're doing and you're inconsistent. You should send it to a pro and have it done properly." I know that, and that response isn't productive.
My goal has been up to this point to get the sharpest edge I can. Do you guys sharpen to the keenest edge you can, or are there concerns about an edge being so sharp that's it's fragile and will dull quickly? Cheers! mpp