I know edge geometry has a lot to do with cutting, BUT

CrimsonTideShooter

CrimsonTideShooter

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Oct 23, 2010
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I've noticed that it doesn't really matter when it comes to sharpness. I used to think that I needed bevels around 30 degrees or close to be screaming sharp, but that's just not true.

I've been working on my esee 5 on the edge pro, and now it whittles hair easily. That doesn't sound like a big deal, but the edge is 48 degrees inclusive. Before this happened I was under the impression that such an obtuse angle just couldn't get as sharp as the more acute angles. This might be common knowledge for some of you, but for me it was a surprise.
 
CrimsonTideShooter said:
I've noticed that it doesn't really matter when it comes to sharpness. I used to think that I needed bevels around 30 degrees or close to be screaming sharp, but that's just not true.

I've been working on my esee 5 on the edge pro, and now it whittles hair easily. That doesn't sound like a big deal, but the edge is 48 degrees inclusive. Before this happened I was under the impression that such an obtuse angle just couldn't get as sharp as the more acute angles. This might be common knowledge for some of you, but for me it was a surprise.
Click to expand...

That is a very common misconception for sure...

People confuse slicing ability with sharpness a lot.
 
I've noticed the same thing. I put much more emphasis on polishing and refining my edges than on the exact angle, though I generally try not to go over 40 inclusive. I'm sure it depends on the type of cutting you do, but for my uses (edc / wood cutting) I don't notice a great performance increase with lower angles. At least not between 40 and 25 inclusive , I honestly haven't had the patience to reprofile any lower than that.
 
Ankerson said:
That is a very common misconception for sure...

People confuse slicing ability with sharpness a lot.
Click to expand...

I was confused for sure. I'm learning though. I thought that it would be easy to learn all about knives fairly quickly. Boy was I wrong; it's a process. :)
 
Ankerson said:
That is a very common misconception for sure...

People confuse slicing ability with sharpness a lot.
Click to expand...

Very true

Sharpness refers to the refinement of the very end of the edge that makes contact. Slicing ability also includes: blade thickness and profile; edge angle and type of grind.

Most knives just focus on one performance attribute over the others, but in BSI competition, edge angle and profile becomes a conflict between robustness for chopping and the finesse required to slice off the top of a bendy straw - which is why some competitors are now playing around with the benefits of variable edge geometry in an attempt to combine the best attributes of a saracen scimitar and a crusader sword on a 10" blade.
 
CrimsonTideShooter said:
I've noticed that it doesn't really matter when it comes to sharpness. I used to think that I needed bevels around 30 degrees or close to be screaming sharp, but that's just not true.
Click to expand...
I dont know too much either,but low angles=thinner,and to me,a knife has to be thin to be truly sharp.Thick blades= more cutting resistance when slicing,thin blades slide through easily.I can duplicate true sharpness on a thick blade or ,even make it shave hair,but it wouldnt slice too good if the rest of the blade is too thick.To me theres a difference between a sharp knife and a sharp edge.Thats just my 2cents,I am no expert for sure.
 
i have sharpened some knives that have had a fairly obtuse edge and got them shaving sharp. if you have the right equipment and know how to sharpen, you can have a fairly obtuse edge shave just like a knife with a steep angle.
 
Shaving sharp is easy. The hard part is making it cut well on things thicker than a hair.
 
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