How low can you go?!

Ernie1980 said:
Inclusive means both sides together, eg 30 inclusive means 15 per side. A back bevel is a wider angle at the cutting edge, this is done for more durability. If you have a knife sharpened at 15 deg on your sharp maker that you quickly touch up on the 20 deg side (super easy and quick!) you just created a back bevel of 20 deg so the edge is more durable but your knife will still cut much like it did at 15 deg
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thank you. That was easy to understand.
 
Kitchen knives I've been working with 12 degrees per side but on my folders I use 18 per side with a 20 degree microbevel for easy touch ups. I'm sure that my folder steels will support thinner edges but I want an edge that I don't have to touch up daily like my kitchen knives.
 
I've been using a Cold Steel Roach Belly for about a year that I reprofiled to 10 degrees per side. Use it each day for lunch at work in the break room (apples, oranges, peaches, etc.) and strop it on that days newspaper. Definitely get strange comments occasionally. Has a small nick on the edge near the tip, not sure how I got it though...
 
I've taken my Izula to 10 degrees per side and didn't encounter any damage until I started cutting up old dried, debris imbedded bamboo. Many of my other knives are more like 12 degrees per side and work great, no rolling, etc.

I don't see the need for a real obtuse edge angle, but on the other hand I don't see that much performance increase in the super acute edges. It's more or less just a trial and error procedure until I've found the one angle that has balance between performance and retention.
 
cleaver.jpg
veggie cleaver I made, the edge is about 8 degree per side. aldo's 1084, 6" x 2 1/2", Rc 62-63, dogwood handle. cuts fruit, veg, and boneless protiens like soft butter.
scott
 
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