basic sharpening

[glank]

I recently bought a few Kershaw knives (Boa and Scallion- plain blades) and they are ready for some sharpening. I have a Lansky system but never knew which angle to use.(30,25,20 and 17 deg) Should I try a bevel edge? Start at 20 and go to 25 deg?

 

[m@thew]

If you want to back-bevel i would start with the 17 degree angle then move to the 20. I think you may have difficulty in sharpening the recurved blades on a clamp-style system though (anyone with personal experience of this?) you might want to look into getting yourself a spyderco sharpmaker 204.
good luck