Several years ago I was making a camping/hunting knife and I wondered about the edge. I figured an edge for those jobs might need to be a tad obtuse and maybe a bit rough.
In talking to Ken Schwartz, he recommended that I sharpen this knife both "sharp but toothy." I agreed. He said that in Japanese that word was "kirinaga." I thought, "Hey, only two stones this is easy...
Well, no, it's not easy. The edge has to be uniform, steeper than imagined, devoid of any errant burrs and low spots, and the edge must run straight down the center of the blade blank.
To that, the fastidious Japanese not only demand form and function, but beauty bordering on artistry.
For them, the edge must be flawlessly 'alabaster.'
I had not done such an edge in several years. And forget talking about "tickling the dragon." This edge 'grabs' what needs to be sliced. Put a wet cherry tomato on an equally wet, shiny plastic cutting board, and only using the knife, trap the tomato under the edge so it cannot move. Press lightly, and the cherry tomato falls in twain.
After all, what guy wants his anniversary to be marred by substandard cutlery?