Typically 40 inclusive is what they shoot for it seems like but my last mini grip had 23 degrees per side. They vary quite a bit knife to knife, not just model to model.
Given the variation between individual knives as well as models, I'd recommend just deciding what angle you'd like to have and sharpening there. 15 per side or 30-inclusive is pretty common though you could go lower if you understand the limitations of a thinner edge.
How to determine the angle: "paint" the edge-bevel with marker, e.g. red Sharpie, then make a single pass on your sharpening implement at the angle desired and afterward check where the marker rubbed-off of the bevel. If it rubbed off only right at the edge, your angle is more obtuse (higher angle) than the bevel. If it rubbed off at the inter-bevel "shoulder" and not the very edge, then your angle is more acute (lower angle) than the bevel. When the marker rubs away along the entire width of the bevel, or at least on both the very edge and the shoulder, you've matched the bevel.
Benchmade hand sharpens their knives, so the angle varies, but is usually around 40deg. For the BC's D2 steel, just take it down to 30deg inclusive and put a 40deg secondary bevel on it.
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