What "angle" do you guys prefer when sharpening?

[Right Side Up @ 1000 MPH]

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?

[DYNOMIKE]

RSU:
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?

[762 shooter]

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.:|

[fastprofessor]

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]

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.

[firefuzz]

RSU

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.

Rob

[camoguy]

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.
Walt