blade sharpening angles

[KyleTuck]

Does anyone know the exact angle that Cold Steel Voyagers are sharpened at? Also what makes different angles better or worse that others? Or in other words what angle is the best at edge retention and cutting power?

 

[Tweakmeister]

http://www.coldsteel.com/faqs.html#13

 

[Cougar Allen]

 

[KyleTuck]

Whats that all about?

 

[Cliff Stamp]

Also what makes different angles better or worse that others?

It influences edge retention, ease of sharpening, cutting ability and durability.

Or in other words what angle is the best at edge retention and cutting power?

It depends on what you are cutting and how and the nature of the steel. Some reference material :

http://www.physics.mun.ca/~sstamp/knives/blade_testing.html#static

Mike Swaim was the first (on the internet) to explore the relationship between edge angle and cutting ability and edge retention, his posts on rec.knives are still worth reading.

Cougar's post was a notice that the thread was moved. There are various sub-forums on Bladeforums which focus on specific aspects of knives.


-Cliff

 

[eolson]

Knives are very old tools. They predate even any tools for measuring angles. Then, how did the ancients determine what angle was best for a give knife. Triial and error. Sharpen your knife to the angel you think is appropriate. If the edge doesn't roll while cutting whatever material you intend to cut, try a smaller angle. Once the edge rolls, apply a micro bevel, retest and you should be fine. If it still rolls, give it a bit more micro bevel. There is no sharpening jig that will give you that kind of precision. They all need to assume certain averages. A general rule of thumb is to raise the back edge of the blade one dime width. Think about the math and you'll see why it's general. This should also point out why the factory edge is based on what the "average" user is going to use the knife for.