Edge angle and finish suggestions for 1095 hunting knife

[ac700wildcat]

I've got a new hunting knife made out of 1095 steel. Is a 4" fixed blade and will be used for field dressing and skinning mostly deer. The knife is fairly sharp, but it must have a 50 degree edge angle on it. I'm thinking I should take that down a bit, but how far should I go and what type of finish would be best for this knife. I have an edge pro apex and some strops, so I can pretty much get any finish on the edge that I want.

 

[unit]

I would suggest that the answer will be unique to you based on how you use it.

Here is what I mean. Take two users with identical knives and have both dress identical animals...one user may dull the knife before the job is done, and the other will still have a sharp edge after processing the animal.

Personally, I would set a bevel of about 30 degrees inclusive, then use strops to impart a very polished and slightly convex edge. Many who carry 1095 hunting knives will opt for a more obtuse edge (perhaps 40 degrees inclusive), and some guys like a more toothy edge...there are a lot of preferences out there.

 

[Bo T]

If you are going to split the pelvis or ribs you need a more obtuse angle @ 40 - 45 degrees. If not then you can probably use 30 - 40 degrees.

 

[stitchawl]

I would suggest that the answer will be unique to you based on how you use it.

Here is what I mean. Take two users with identical knives and have both dress identical animals...one user may dull the knife before the job is done, and the other will still have a sharp edge after processing the animal.

Personally, I would set a bevel of about 30 degrees inclusive, then use strops to impart a very polished and slightly convex edge. Many who carry 1095 hunting knives will opt for a more obtuse edge (perhaps 40 degrees inclusive), and some guys like a more toothy edge...there are a lot of preferences out there.

When I used to hunt deer, my knives were sharpened to about 30 degrees. This worked for the two knives (A Buck and a Gerber) I used before I got my Randall. I never had a problem with that setting, and worked just as well for my Randall too. As was said in a post above, these weren't used for splitting the aitch bone.

Stitchawl

 

[ac700wildcat]

Well I won't be splitting the pelvic bone, I use a Sagen Saw for that. I think maybe I will try somewhere between 30 and 40 degrees and see how it works this year. Not sure if I need a really fine edge, so maybe I'll just go up to the 1000 stone.

 

[cramsey3006]

Almost all of my knives are 40 degree inclusive. It's an easy angle to set and enough for my needs. I like a slightly toothy edge for cutting meat, and all of the meat processors I know prefer it as well.