edge angles

If you are sharpening yourself then it is very easy to experiment and find the angles for your knives, uses, steels...

I prefer as low as I can get for kitchen duty.

Other knives have various angles depending on blade thickness, steel, how much time I want to spend changing the angle...

On an EDC or hunting blade I start out with the factory angle and go down a bit untill I am happy with how it cuts versus how long the edge lasts before maintenance is required.
 
On low end steels, like AUS, 420, 440, etc, I use 15. On high end steels, 10-12 degrees per side. :thumbup::thumbup:

To me, 20 degrees is an axe angle.

OTOH, I use a knife for cutting, not for axe or prybar type chores.:p
 
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