Edge angle for BK14/11

MOCraig

MOCraig

Joined
Apr 8, 2013
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What edge angle do you use, or does the factory attempt to use, for the little 14's and 11's? I initially spent a few minutes putting a 40-degree inclusive on my 14. This was very sharp, and very quick to do, but appeared to be a micro-bevel. The factory edge was obviously not exact, and not very sharp, but I have no complaints with that.

I've been using and carrying this little 14 quite a bit, so yesterday decided to touch it up. I decided to put a 30-degree inclusive edge on it. It's an easy steel to work with, as you know, and I thought 30-degrees would work for it. It's not being put to hard tasks, just normal stuff (no wood spliting, more box opening and that kind of thing).

The reason I ask is that it took some time to grind the bevel down, although this is relative. Didn't really take that long compared to some other steels I have. Now, however, one side of the blade is showing some light chipping along the edge.

It's possible that instead of chips, what I'm seeing is burr, but it does act and appear as chips.

I ran out of time yesterday, and will have to finish it tonight. I'm not thinking it will be difficult to deal with, whether these are chips or, hopefully, just burr. But it got me wondering if this is too actue an angle for this knife?
 
I usually just guesstimate or convex. Sometimes just follow the original grinds or If I use my Lansky, I go with around 20. I think convex is the way to go personally on these little knives.
 
I have rebeveled a BK-14 to 30* inclusive (via Lansky--took a while or two), then convexed it. It gave a very long bevel and hair splitting performance, but would dull relatively quickly; though surprisingly not as fast as you'd think in wood? Weird.

Next, I convexed it on a hand sanding block (the type with a foam backer where you can exchange the paper), and then I had my setup. Soon after this, my dad decided he needed that BK-14.... Wonder why :D

super-quick analysis of my closest-to-factory neck-sized Becker (my BK-11 that has been stropped and sharpened freehand, close to factory angle when dull) puts the bevel on this particular(again, user sharpened) specimen right around 40* inclusive. These measurements were taken with an angle finder I had handy.

hope this helps.
 
So, I did a little experimenting with mine. With my Camillus-11 I have it at a 28° inclusive, my Ka-Bar 11 is at 34°, and my serrated Ka-Bar 11 is at 40°.
 
I've gotta do my work knife ( a 14) with my lansky kit when I get back from holiday. Thanks for the info on edge angles
 
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