15? 20? 25?

[Steve Warden]

What angle are you folks putting on the edges of your folders, your fixed blades, and your kitchen knives?

Just curious. I use a Lansky Turn Box 2D2C set at 20 for anything I'm carrying, and 25 for my kitchen knives.

Do you use different bevels for different knives based on their purpose?

[Mumbleypeg]

I sharpen free hand, so I use whatever angle has the right “feel” and sound when sharpening. I think that depends on what angle was put in it originally by the maker. I would guess typically between 15 to 20 degrees , but not the same on every knife.

I’m not smart enough to choose angles based on purpose. As for degree of sharpness, I go by the “sharp enough” method. IMHO “Sharp enough to shave” is generally overrated.

Ken

[OLDE CUTLER]

I use 25 degrees, plus or minus a few.

[Lansky1]

I use the top hole in the lansky clamp (30°) for all of my slip joints - that way I never have to remember what angle I may have used on a particular knife. With the diamond stones & finishing off with the hard ceramic, taking care to remove all semblance of a burr, 30° will get you s-h-a-r-p

[knifeaholic]

I use the top hole in the lansky clamp (30°) for all of my slip joints - that way I never have to remember what angle I may have used on a particular knife. With the diamond stones & taking care to remove all semblance of a burr, 30° will get s-h-a-r-p

I don't know exactly how the Lansky system works - but if you mention a 30 degree angle - what would be the equivalent if you were sharpening freehand on a stone? Would it be holding the blade at a 15 degree angle to the stone?

[Colonel26]

You can get sharp at any of those angles. But personally, I sharpen my pocket knives free hand closer to the 15° range, depending on feel like Ken said, to set the bevel. Once I get it about right, I’ll raise it up a bit to finish it off. I think they call that a micro bevel.

The reason I set the bevel at such a low angle is because it just cuts better with that low angle sloping shoulder. I know 30° or 25° per side angles can be sharp. After all that’s the angle we sharpen axes at, I sure don’t think of my axes as slicers and cutters. But to each their own, that’s just me.

[Sharpnshinyknives]

What angle are you folks putting on the edges of your folders, your fixed blades, and your kitchen knives?

Just curious. I use a Lansky Turn Box 2D2C set at 20 for anything I'm carrying, and 25 for my kitchen knives.

Do you use different bevels for different knives based on their purpose?

From what I have read kitchen knives, depending on the thickness, should be one of the lowest angles of any knives you sharpen, in the 15-20 degrees angle. At least that is what the Japanesechefsknives website says is proper for their knives. They do have some of the finest edges and thinnest blades going.
SSk

[willc]

For my pocket knives I usually go 15 degrees or maybe even lower.
I free hand so I basically lay it real low on the stone and grind.

I have been doing it this way since the early 80’s and I think the blades cut better at lower angles and they are easier to touch up later on too.

[jerryd6818]

I don't know exactly how the Lansky system works -

Seriously?

[knifeaholic]

I don't know exactly how the Lansky system works -

Seriously?

Thanks but well, yes I know how it works. What I meant was, I don't know how they calculate the 30 degree angle.

[Colonel26]

I don't know exactly how the Lansky system works -

Seriously?

Thanks but well, yes I know how it works. What I meant was, I don't know how they calculate the 30 degree angle.

If I’m looking at it right that would be 30° per side, or 60° inclusive. Way to steep an angle for my liking.

[Colonel26]

For my pocket knives I usually go 15 degrees or maybe even lower.
I free hand so I basically lay it real low on the stone and grind.

I have been doing it this way since the early 80’s and I think the blades cut better at lower angles and they are easier to touch up later on too.

[jerryd6818]

If I’m looking at it right that would be 30° per side, or 60° inclusive. Way to steep an angle for my liking.

That's what I assumed. 30° per side.

[KnifeSlinger#81]

I like to sharpen to as low an angle as I can without having a very wide bevel. I'm very picky about the way my edges look, not really the finish but more so having it straight, even and narrow. I usually do around 18-20 degrees per side but I do 15 or less when I can.

This is a good example of how I like my edges. All the blades on this knife profiled beautifully when I took it to 18 dps. A very nice straight and narrow bevel on all three blades. The blades are ground well and I'm pleased with the way they cut. The bevel is narrow enough that I may take them down to 15 in the future for even better performance but we'll see.

[mrwatch]

You can get sharp at any of those angles. But personally, I sharpen my pocket knives free hand closer to the 15° range, depending on feel like Ken said, to set the bevel. Once I get it about right, I’ll raise it up a bit to finish it off. I think they call that a micro bevel.

As I understand it, "micro bevel" is used for block planes for wood working. Making long curls of wood shavings.

[Sharpnshinyknives]

I like to sharpen to as low an angle as I can without having a very wide bevel. I'm very picky about the way my edges look, not really the finish but more so having it straight, even and narrow. I usually do around 18-20 degrees per side but I do 15 or less when I can.

This is a good example of how I like my edges. All the blades on this knife profiled beautifully when I took it to 18 dps. A very nice straight and narrow bevel on all three blades. The blades are ground well and I'm pleased with the way they cut. The bevel is narrow enough that I may take them down to 15 in the future for even better performance but we'll see.

IMG_3351.JPG

Paul, that is a very handsome knife. I think it’s a GEC, but wanted to make sure? I love the color, the blade, shape and shield of that one.
Very nice.
SSk

[KnifeSlinger#81]

I like to sharpen to as low an angle as I can without having a very wide bevel. I'm very picky about the way my edges look, not really the finish but more so having it straight, even and narrow. I usually do around 18-20 degrees per side but I do 15 or less when I can.

This is a good example of how I like my edges. All the blades on this knife profiled beautifully when I took it to 18 dps. A very nice straight and narrow bevel on all three blades. The blades are ground well and I'm pleased with the way they cut. The bevel is narrow enough that I may take them down to 15 in the future for even better performance but we'll see.

IMG_3351.JPG

Paul, that is a very handsome knife. I think it’s a GEC, but wanted to make sure? I love the color, the blade, shape and shield of that one.
Very nice.
SSk

Thank you. Yes it's a gec, a micarta 82 stockman. It has been my edc since I bought it.

[Quick Steel]

I use 15° for both pocket and kitchen knives.

[Steve Warden]

I use 15° for both pocket and kitchen knives.

How's the edge retention on such a thin edge?

[Colonel26]

I use 15° for both pocket and kitchen knives.

How's the edge retention on such a thin edge?

I can give you my take on it. I think I can go longer between touch ups. Now part of that may be since there’s less resistance over all because of there being less shoulder to the cutting edge. I don’t know. It works for me.

[eveled]

Anybody else lay them flat on the stone and rub them back and forth, for a full flat grind? Then a very slight secondary bevel at the edge. Not right for every knife but it’s great for some of them.

[FRJ]

Imaginary edge shapes.

[Colonel26]

Joe thanks for that visual. I sharpen mine closer to the 30° inclusive one.

Anybody else lay them flat on the stone and rub them back and forth, for a full flat grind? Then a very slight secondary bevel at the edge. Not right for every knife but it’s great for some of them.

My dad does pretty close to that. Problem is he isn’t real particular how even he gets the bevel. He sure can make a blade look ugly, but it works for him.

[FRJ]

I sharpen mine closer to the 30° inclusive one.

I do too Wade. Or less. I've got to get my kitchen knives through those onions and potatoes.
My pocket knives are layed right over. I'm not cutting anything too rough these days.
Thanks.

[KnifeSlinger#81]

Anybody else lay them flat on the stone and rub them back and forth, for a full flat grind? Then a very slight secondary bevel at the edge. Not right for every knife but it’s great for some of them.

I do that when a blade is too thick for my liking, or the bevel is too wide for the angle I want or it's just jacked up. I would really like to get a belt sander for that purpose actually, right now I just use sandpaper which is pretty slow.