Changing the angle!

T

Thenoob

Joined
Jul 20, 2018
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Hello guys i have a knife it was a gift and i just realized it was from 4 х 13 staines steel but i already shapened it at 15degrees per side i got that big bevel and it was sharp until i cut a tomato! So my question is how can i get a bigger angle like 20 per side on lansky system.
And how i can remove the micro bevel is there is a bad side to it in sharpness? Thanks in advance!
 
just sharpen it at 20 degrees.
it will create a micro bevel, but eventually with more sharpening that will go away.

or you can just go to town at 20 degrees until the big bevel is gone
 
l1ranger said:
just sharpen it at 20 degrees.
it will create a micro bevel, but eventually with more sharpening that will go away.

or you can just go to town at 20 degrees until the big bevel is gone
Click to expand...
Hello, i just did what you told me it was on 15degrees on 1000grit made like 30 passes with the same hone on 18-19 degrees and now the thing slipts single hair is half with no effort. Thats the sharpest i have done!
Is that because of the micro bevel i know its for keeping the edge loner and not for getting it sharper but it did, wow! Thanks alot.
 
A shame.
I would have kept it at 15° or even shallower.
Obviously the tomato didn't dull the edge.
It was what you were cutting the tomato on.
Use a high quality cutting board (relatively soft plastic).
I have them in my kitchen in many sizes and in my day job shop as well as my home work shop.
This knife (the red one at the bottom of photo) is no big shakes as far as the steel but it is used all the time at my day job to cut rubber tubing and it stays sharp for a decent period.
It is on the order of 10° to 12° per side.
IMG_3276.jpg

A good cutting board to preserve edges
IMG_4999.JPG
The knife in the photo above is better plain high carbon steel.
It is about the same edge angles (~12°).
It cuts fruits and veggies daily and hasn't been sharpened in a year.
Look at how the edge hangs on the skin of this apple.
DON'T FEAR THE SHALLOW ANGLE. (learn how to use it)
 
Wowbagger said:
A shame.
I would have kept it at 15° or even shallower.
Obviously the tomato didn't dull the edge.
It was what you were cutting the tomato on.
Use a high quality cutting board (relatively soft plastic).
I have them in my kitchen in many sizes and in my day job shop as well as my home work shop.
This knife (the red one at the bottom of photo) is no big shakes as far as the steel but it is used all the time at my day job to cut rubber tubing and it stays sharp for a decent period.
It is on the order of 10° to 12° per side.
View attachment 961115

A good cutting board to preserve edges
View attachment 961119
The knife in the photo above is better plain high carbon steel.
It is about the same edge angles (~12°).
It cuts fruits and veggies daily and hasn't been sharpened in a year.
Look at how the edge hangs on the skin of this apple.
DON'T FEAR THE SHALLOW ANGLE. (learn how to use it)
Click to expand...
I cut it in my hand, the steel is too soft for shallow angle like that anyway. Thanks for the provided info, i am happy with the micro one now it is truly sharp it cuts single hair held in hand. It seems it got sharper haha
 
one of the things that happens when you add a micro bevel - especially with a lansky system which has a little wobble in it - is you raise the angle a bit which ensures you are actually refining the apex (edge).
 
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