Finishing the edge grind.

[blackboogers]

What is you pref. for finishing your edges? I have ground it to infinity and usually works but has now haunted me from sharpening too much and trying to keep the right angle has me going up higher and higher on the blade. I've just tried going to a .020 thick edge and sharpening it from there but I'm not really happy with that either. I guess I'm answering my own queston and I know it depends on the blade length. I make hunters most of the time with blade lengths from 2" to 4 1/2. I'm also speaking of flat grinding. Thanks in advance for your replies.

 

[itrade]

BB,

I have 2 D2 knives that I only took to .040" before sharpening! OK that's too fat, but I worked the edge angle to about 25 degrees. It took along time and the edge appears wide. However, that blade does cut!

Other knives I've sharpened I found that .020" is plenty thin and gets shaving sharp with ease. In fact when I test, my arm sees it coming and the hair stands straight up in fear, which makes shaving easier.

I think the sharpening angle and the blade angle has more to do with it than the edge thickness - hmmmmm now you have me thinking.

One thing I like to do for well used butcher knives is a double bevel. These blades are really thick. So, I first put a thin angle on the edge - say 10 degrees - but not all the way to a burr. Then I put on a thick angle to stand up to chopping 25 to 30. This thins out the edge a bit, so it slices better. However, it still holds up.

Your question really got me thinking. Hmmmm. I'm gonna go back to measuring before I sharpen. Hmmmmm.

Steve

 

[rev_jch]

I think both come into question, angle, blade thickness. I usually do all my final edge finishing by hand.