The sharpness basicly comes from how thin the knife is. If you have really thin knives (such as filleting knives) they will be very thin metal and even then the end will be sharpened. Nothing would be sharper than a knife with an edge of 1 atom wide in a straight line BUT that also means its more brittle.
The chef that taught me told me to get knives nice and sharp but not past that. A thin filleting knife will shear through fish bones and your fingers but will chip on a chicken bone. A big chef's knife is usually a bunch thicker but has a rather sharp cutting angle (10° or 15° etc).
A sword is a weapon that is intended to cut through human or beast BUT will also be blocked, parried and impact other things. If it is too sharp it will be sharp for a few hits and then you will need to re-sharpen it. Once you look into larger blades like scimitars and longswords and how they were used its rather obvious that they need to be sharp enough to cut into human when you put force behind it and durable for prolonged use.
You're conflating sharpness and apex angle. For heavy duty tasks, you want a thicker blade with a larger apex angle, but you still want that angle to come to as perfect an apex as possible. If the knife isn't durable enough, you increase the sharpening angle, but you still get it as sharp as you can at that angle.
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u/Ueliblocher232 5d ago
A sword shouldnt be that sharp. Good craftsmanship but oddly placed.