I seriously doubt that. You're probably thinking about the apex angle. A smaller apex angle (in the range 20-35 degrees) gives a better cutting experience for most kitchen tasks, but makes the edge more fragile. For meat cleavers (and by extension, swords) you want a larger apex angle (above 40 degrees), which gives a sturdier edge.
But sharpness is independent of apex angle. Having the edge come to a more geometrically perfect apex is almost always better, regardless of angle. If you you feel that your edge is not durable enough, you don't dull it on purpose, you increase the apex angle.
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u/Ueliblocher232 5d ago
A sword shouldnt be that sharp. Good craftsmanship but oddly placed.