- Joined
- Jun 4, 2010
- Messages
- 6,642
Don't think I am losing interest because I am not posting frequently. I just don't have time to type up replies.
Ok, thanks for the help and I appreciate your honesty with me. It is my turn to be honest with you. When I first started sharpening, the angles I heard where 40 degrees inclusive so I just kind of stuck to it. I am curious why you settled on around 30 inclusive. Wouldn't that quite a bit trade edge holding for sharpness? Or does it cut longer because of the lower angle? I think I am going to start an thread asking what angles the sharpeners on here use, just out of curiosity.
Trial and error I found broader edges didn't seem to last any longer, and they just didn't cut as well in my experience. When I started lowering the angles on my machetes and hatchets and they didn't chip, roll, deform etc at 30 that was enough testing for me. You'll have to see what the answers are and how many folks made their edges larger than that for durability reasons (more acute were actually failing vs doing it based on prevailing wisdom). Most freehand sharpeners from what I can tell, seem to have settled on a more acute edge. In all reality one should use the most acute edge possible for a given steel and task. Until it becomes a problem, it will only improve performance - very easy to make an edge a tiny bit more obtuse.