View Full Version : What "angle" do you guys prefer when sharpening?
Right Side Up @ 1000 MPH
October 11, 2005, 16:30
I bought an Emerson knife recently. Love it. Bought a Lansky sharpened setup last night and went to just "touch up" the blade. I carry it daily.
The angles on the fixture are 15, 20, 25, and 30. I tried to match up the the angle on the knife. It appears the knife had about a 35 degree angle on it. I went ahead and sharpened it to 30 degrees.
What do you guys like for a daily carry blade?
October 11, 2005, 18:13
Although harder to maintain you will get a "better" IE: Sharper edge with less angle.
"BUT" it will not be as durable in heavy use, IE: Field, or Work.
I always tried to keep my meat cutting knives close to a 45 when I hit my steel (prolly a couple hundred times a day). But remember I was cutting "fresh meat" day in and day out, not "field" dressing or cutting zip ties, wire, fuel lines, etc..
I would say that your choice of the "30 deg" angle is a good one and unless you find that you can't keep an edge I wouldn't worry about changing it?
Going to a different (extreme change) angle will certainly change the shape of the cutting edge, but will also take off a lot of material while doing so.
Hope this is somehow usefull?
October 11, 2005, 21:31
I use a 25 degree angle when sharpening my knives. It matches fairly closely most angles coming from the factory so I have little reestablishment to do and it will keep an edge on them for a decent amount fo time, depending on what I am doing of course. Some knives perform better with a different angle. If you can, experiment. It can be time consuming and expensive in some cases to try differing angles but I am somewhat obsessive compulsive and enjoy sharpening knives, it quiets the voices in my head.:|
October 18, 2005, 18:07
RSU: Another suggestion I would make is to get the Lansky table clamp. I've used sharpeners with the clamp and without the clamp and can't say enough good things about this accessory.
Right Side Up @ 1000 MPH
October 18, 2005, 18:29
I think I'll get one. Even if it doesn't help me put a better edge on, it'll make the whole process less tedious.
October 18, 2005, 18:49
I've been using a Lansky for 20 years and sharpen all my field and work knives at 30 degrees. I've yet to find a knife I can't get a razor edge on at this angle and it holds up better than a shallow angle for work.
October 20, 2005, 17:54
I think it really depends on the steel and temper and then what you use it for. Is it a straight grind, hollow grind or a convex? I suck at grinding with my belt grinders so I stay away from hollow grinds ...I usually put between 45 and 35 degrees on my blades. For skein dhus or my small outdoor knives I grind the flats to an edge usually 15 degrees or so since they have a fairly hard edge. Since I grind by sight and feel I can be off a few degrees but that isn't really a problem.
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