Edge Angles

M

Mustang1947

Joined
May 8, 2014
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How does one measure edge angles of a knife prior to sharpening? Presently I use a Spyderco sharpmaker and only have the options of 30 or 40 degrees. I use it for sharpening EDC folders, either Spyderco or Benchmade, and kitchen knives. Is it important to know edge angles when I only have the sharpmaker (at this time) to use? Thanks for your responses.
 
By changing your wrist angle with practice you can many other angles on the SM.

Usually I match the existing on a knife when it comes in for sharpening.For Culinary,
Most German/Americana are 25-20 degrees and Japanese can be 15 and down to 11 degrees depending on the geometry and intended use of the knife.
Does that help?
 
The best way I have used to "test" is to use a sharpie to mark your edge. Then you can make a few passes down your SM and see where you are hitting. The marker will rub off where the stone is hitting. Once you get it even from the edge of the bevel to the apex you'll have an idea where to hold your wrist to hit your desired angle.
 
Yes the sharpie method works very well.

I would practice on similar cheap knives first if you want to get consistent. I don't like to practice on my good knives :p
 
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