Edge angle for whittlin'

[swede79]

I've been experimenting with a stockman and a trapper, and found some interesting things. I'd like to know what some of you wood carvers think.

I sharpened up my stockman, and when I went to whittle, it would basically scrape more than cut. The shavings weren't clean, but had many "ridges" in them. So I thought, what the heck. I got out my Edgepro, and reduced the edge angle from about 50 deg total from the factory to about 30 deg total. I did this on the sheepsfoot blade, since it is the one I generally prefer for whittling.

Wow, what a difference! The more acute angle really slices the wood much more cleanly, and makes a big difference in push cutting ability. I also have a flat ground folder that I took down to about 20 deg total, and it almost cuts too deep into the wood. It is also more susceptible to edge damage, but it sure is easy to re-sharpen!

Does anyone else "take them down" also?

 

[Bastid]

I do every time but I usually hang around 25 to 30 degrees total (guessing). On modern stainless production 440 or 420 blades much less than that does not work for me. For me Queen D2 blades are an exception. They preform remarked better to me at about 1/2 the angle they use on their blades. Older knives with carbon blades can take quite a bit less and the results are as close as I get to a razor edge. (One of the reasons I like Case Classics are because of their carbon blades.)

 

[db]

One thing I have found that really works well. I thin out the primary grind and this really makes the blades cut. Then I put a thinner edge grind also, however even a thicker edge angle on the thinner blade grind will still work better than without it. It's more work to do but really is worth it, unless your keeping the knife as a collector.