Angle for blade sharpening

[Splitta]

whats up i work in an abattoir (slaughterhouse to most people) and was wondering what your thoughts were on the best angle to sharpen your knife on. i use a fixed sharpener and porous stone and use a 25 degree angle. alot of the guys at work use 20 but i think the edge comes off to quickly when its too fine.

 

[knarfeng]

Welcome!
Greetings to Oz.

I often use 15° on my pocket knife blades, but sometimes 20°.
I always use 20° on my kitchen knives.

(It should be noted that a lot of folks here think 15° is too thick.)

 

[Josh K]

What's the angle on the Lansky? Is it per side or inclusive? Are we talking per side or inclusive?

 

[Jason B.]

What are you cutting?
How big is your blade?
What type of steel?
What grit are you finishing your edge at?

 

[safetyman]

What are you cutting?
How big is your blade?
What type of steel?
What grit are you finishing your edge at?

:thumbup: Agree! These are all questions that should be considered when sharpening your knives. The wrong angle on an edge can make the job you're using the knife for a whole lot harder...okay maybe not a whole lot but the difference would be noticeable.

 

[Stockman]

Splitta, if ya boning out beef, I'd be working on a 20 per side. It will make the job a bit easier than working with 25.
At 20, the edge will roll alot quicker if you keep hitting bone, but just give it a few strokes on your steel to bring it back to life. If your blade is chipping at 20, or 25 for that matter, you have a crook blade.
Is the company providing you with knives or do you provide your own? What brand are you using?

 

[tim8557]

As mentioned above, you can prolong the need for sharpening by keeping that edge aligned on a smooth steel.