tcook
I think we agree. I've just been taking my time showing you that you agree with the concept that "sharp enough for the job" is probably the maximum sharpness that any edge should have, for safety reasons, if not for the difficulty of maintaining a "Dryer" edge for instance.

You know exactly the dull that happens to kitchens knifes that get washed a lot. I'll take a butcher knife and run each side over a long steel about twice. After that it sails through zuccini but its still not really sharp. The edge isn't honed smooth, its kinda ragged from a steel. If it cuts you, you may feel the pain and remove the pressure before it hits the bone.

This is what I call a "dull knife" - [relative to SHARP], from Jim's dull knife standard. Sharp enough to cut zuccini and spread butter is all you need for a camp knife unless you expect to clean game.
Jim