Terrify your vegetables

Most knives that you purchase, German knives especially have a factory grind in the 20-25 degree per side range. While your new knife will feel sharp, a 50 degree inclusive angle is far too wide for the kitchen. That is fine for a hunting knife but you really want a an angle of 20 deg at most per side. Japanese knives, like Global, MAC, Shun have a 16 degree per side angle, this is why these knives feel very sharp out of the box. The steel is much harder as well and they can hold this  acute edge.
So I sharpen most Henckels, Wusthof at 19 degrees. It is a very suitable working edge that is both sharp and it will hold the edge.
So what happens if you sharpen a  knife at 10 degrees:

Here you go:

Now you have an extremely sharp edge,  there should be no doubt in anyones mind that this is one heck of sharp knife, you can tell by looking at it. I think this could be the sharpest knife in Canada.

Now there are pros and cons with this edge.
PROs: 
Surgical instrument sharp edge,  extremely useful for vegetables, anything you want to cut will be sliced as if you were using a razor. It looks cool, if you want to show a knife off, this is the one to impress your friends ..........and enemies.
CON's:
The edge is fragile, the steel on this knife is not hard enough to hold this degree of sharpness for long so you need to be very very careful with the way you handle it. This edge on this steel will stay sharp for a couple of weeks at most under normal kitchen use. After two weeks it will just be the sharpest knife in the Maritimes, not Canada:

There are knives that will hold this edge for a little longer but they are very hard, much harder than German knives.

I know it is sharp, I just caught some veggies  trying to escape out the back door.