They can all vary. But I think I heard they try to sharpen their knives between 17°-19°.. but that's just something I've heard on the forums.. maybe call benchmade?
Keep us posted, I'd be curious to what they say/do
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.