I have an Italian Stiletto with a very narrow bayonet blade. I would like advice on what angle I should use, generally speaking under normal circumstances. I have a automated system that will sharpen at the degree selected. (is it inappropriate to identify the system by name?) Thanks for listening.
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Beginner question on blade sharpening
- Thread starter jbib
- Start date
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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I would do 15° per side if you want it "knife fight sharp". 20° is also going to be fine for any stabbing weapon.
Richard338
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I'm guessing it's a lot steeper than 15 degrees currently. If so, that would make a big secondary bevel. I would start at 25 and walk it in. You might be happy at 22 and you can always remove more material later. Also you can secure it in your sharpener (mine is Wicked Edge) and try to estimate the current value.
Use a sharpie or other black marker on the actual edge bevel, put it in your system and take a swipe or two at different angles and see where the marker is removed from the edge bevel to get an idea of what the existing bevel is.