edge angle

M

matt gold

Joined
Sep 7, 2018
Messages
12
What techniques do you guys use to establish edge angle before sharpening?
Meaning, if it's a blade that is perhaps old and perhaps belongs to a friend (thus I'm unacquainted with the particular blade), before sharpening, I like to know what edge angle it has (or whatever's left of it) so that I avoid removing unnecessary steel by imposing a new profile, if I don't need to.
Right now, I tend to closely examine the blade, lengthwise and edge towards me, at the belly of the blade, against a bright background, to try to view the actual bevel. But bevels are small, and my eyesight isn't what it used to be, and it's a weird angle to try to use a magnifying glass.
Any other ideas?
 
On knifes that have been severely neglected I ask the customer how the knife is to be used and how it cut when it was new. I recommend an edge angle that corresponds to the job the knife will be used.
If I understand your question you are wanting to sharpen at the original angle the knife was sharpened at. Use a black marker to darken the edge and see where your sharpening instrument contacts the blade. You can adjust your angle to match the blade's original edge angle.
 
With Edge Pro I use, I mark the edge bevel with Sharpie, find a setting at which a stone wipes off the marking, and measure the relative angle of the stone.
 
Sharpie, red sharpie is the easiest for me to see. Works best with freehanding with what I have available to me if I'm trying to match it. Though honestly I just usually reprofile a blade, the few times I've sharpened someones else's knife it had no bevel or stupidly obtuse bevel. So a reprofile was in order.
 
Thanks guys, Sharpie it is.

I guess that visual inspections are ok but marking the edge and seeing what happens is the only was to be sure.
 
Little trick for cleaning up sharpie, alcohol wipes. A pack will cost a few bucks at your pharmacy and last you a long time.
 
Yes but with soap and water their removable, it's just more hard work. For EDC use it doesn't matter as it will come off the ith use. For kitchen duty I find it's better to clean it all off.
 
I like using Sharpie and do it frequently. However, it's not strictly necessary for matching angles (or getting fairly close). You can use Secret #1 to get pretty darned close with no extra equipment and no real extra time.

The Seven Secrets of Sharpening

Brian.
 
If you're going to use the sharpie trick, avoid the mess by not coloring the bevel. Just take your blade and slice into the top of the felt tip. It will color the entire edge bevel up to the shoulder perfectly and minimal bleeding over the shoulder to the main grind. I see videos of people trying to color the bevel and getting sharpie all over the blade. One quick swipe of the blade thru the felt tip and its perfectly marked so you can check your angles.
 
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