I am looking at the Shun kitchen knives. They have a 15 degree edge. I am used to using crock sticks and am sure they probably are not set up for a 15 degree angle. What are the consequences of sharpening a knife with original edge of 15 degrees at 20 degrees?
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15 going to 20 degree sharpening
- Thread starter Beowulf
- Start date
Cliff Stamp
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- Oct 5, 1998
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Much greater durable and slightly decreased cutting ability. With repeated sharpenings both effects will grow, initially you are not likely to notice any loss in cutting ability. But with repeated sharpenings the edge will thicken and you will want to recut the primary 15 degree edge.
-Cliff
-Cliff
- Joined
- Apr 12, 2000
- Messages
- 2,116
You could pick up a Spyderco Sharpmaker and touch up the knife on that with it set to the 30 degree setting (15 degrees per side). I assume when you say it has a 15 degree angle, it's per side.
Also Cliff, if you see this, I got those razor blades you sent me. At first I didn't know what they were and thought some crazy person was sending me dirty razor blades infected with something, but then I looked at the name long enough to realize what it was.
I have been busy and I apologize I haven't gotten them back to you yet. I am looking forward to seeing what kind of edge I can put on them. I'm going to go for sharpness over durability.
Also Cliff, if you see this, I got those razor blades you sent me. At first I didn't know what they were and thought some crazy person was sending me dirty razor blades infected with something, but then I looked at the name long enough to realize what it was.
I have been busy and I apologize I haven't gotten them back to you yet. I am looking forward to seeing what kind of edge I can put on them. I'm going to go for sharpness over durability. 
Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
- Messages
- 17,562
Yes, the first time you hone it is likely to take maybe 2-4 passes on medium crock sticks to set the bevel then the same to polish it, which you may or may not do depending on the knife. Each subsequent sharpening will take a few more passes, once it gets to the point that this is an issue or the cutting ability has been adversely effected - then recut the primary. For most kitchen knives, assuming proper boards, and not a lot of tough materials cut (lobsters and the like), resets are rare, as in yearly or so.
-Cliff
-Cliff