angle of edge

[migmaq]

is 20 degrees a universal angle or does the optimal angle change from blade to blade , i always just eyeball 20 , im no master sharpener in any universe ,but i do manage a decent ,consistent edge

 

[Blues]

Nothing is universal. It's a good balance of durability and cutting performance. Thinner will provide better performance but "may" sacrifice durability.

Depends on steel, blade stock, thickness behind the edge etc.

 

[Spydermade86]

I think there are a lot of variables that will determine the best edge angle for each blade, geometry cuts!

 

[Obsessed with Edges]

My habit is to go as low in angle as possible while still maintaining an even balance between good cutting performance and ease of upkeep.

For the most part, I'm willing to tolerate some moderate dulling or edge damage, so long as the blade and edge geometry are thin enough and acute enough to make touching up simple. A thin blade grind with acute edge geometry makes it much easier to restore a keen edge when it dulls a little bit, or even a lot. In the end, this 'even balance' has taught me that an edge angle down to about 12.5° per side works pretty well for me with most any blade or steel I use. I don't take any edge wider than 15° per side, at all.

20° per side seems to be the popular default target for most knife manufacturers. They reasonably assume a lot of users will put their blades to very hard use, or even what most of us might view as abuse, using the blade for prying, brutal chopping or using it as a screwdriver at times. That sort of treatment would wreck a thin & acutely ground edge in a heartbeat.

 

[migmaq]

thanks , i find myself always about the same angle about 20 , still fine tuning my skill so was just wondering

 

[Gottagofishn]

I like a more acute angle if the steel supports it. Honestly, all things being equal, because of the wider bevel, I find stropping much easier to achieve low BESS numbers with a 15 degree bevel vs a 20 degree bevel. As the angle geometry increases the physical surface of the bevel becomes a much smaller target to hit making superior results tougher to reach. IMHO

 

[Zylok]

Larrin Thomas’s research has shown lower edge angle is a significant performance factor in CATRA cutting performance. Smaller is better down to the point the blade can support it. Here’s a quote from his report titled:

Maximizing Edge Retention – What CATRA Reveals about the Optimum Edge​

The Biggest Finding​

Edge angle had a larger effect than many people expect.​

The CATRA testing showed that lower edge angles retained cutting performance longer than thicker edge anglesduring slicing tests. This seems counterintuitive because many people assume thicker edges last longer.

 

[Obsessed with Edges]

I definitely agree with the above.

Buck Knives changed their spec for edge angles based on extensive CATRA testing. Their spec is now 13°-16° per side, much narrower than what they'd previously put on their edges. Great cutting performance that holds up well, and also much easier to resharpen when the edge is thin.

 

[Gottagofishn]

I definitely agree with the above.

Buck Knives changed their spec for edge angles based on extensive CATRA testing. Their spec is now 13°-16° per side, much narrower than what they'd previously put on their edges. Great cutting performance that holds up well, and also much easier to resharpen when the edge is thin.

Thanks for the intel... did not know.

 

[Crag the Brewer]

All depends on what you are doing with it....

Too Acute

 

[Jason B.]

The apex is the only part that cuts, everything else is drag. So, going as low as possible is always best.

You will have limiting factors like blade geometry preventing you from going to lower angles but getting down to 15° per side is doable on most any knife. Steel hardness can also play a factor. Some knives are much softer than most think and as you get down to low angles you end up with a lot of deformation, rolling/folding and denting. Not very common, but clone knives and cheap kitchen knives tend to have this problem.

Im typically in the 15°-17° range on folders and fixed blades, and 10°-12° on mid to high end kitchen knives.

 

[Obsessed with Edges]

Thanks for the intel... did not know.

Yes, back around year 2000, Buck adopted the new spec and dubbed it 'Edge 2000' (or 'Edge 2X').

I've purchased several Bucks in the last 3 years or so and have really been impressed with the factory edges on their blades. Maybe the only brand that I haven't felt compelled to immediately reprofile as soon as I purchase them.