I'm a fan of two products, besides Ka-Bar/Becker, too...

[exRonin1949]

I'll always sound like a fan for AZWelke's sheaths. For me, and what I require, they meet, and exceed expectations...

The other company? Work Sharp sharpeners! Their Guided Field Sharpener, their Guided Sharpening System, and the ultimate, their Ken Onion Edition Work Sharp System- with all attachments, of course! I learned about Work Sharp, when researching that Hawaiian knife making genius, former Marine, Ken Onion. I'm blessed to have four knives of his design, especially, his Kershaw/Zero Tolerance 0301, and 0303 Strider, and two CRKT Homefront folders... Since Kershaw/ZT no longer make either 0301 or 0303, and have no present intentions to do so, not even the $500 dollars, offered for each, will get my attention... When Ka-Bar/Becker meet, or exceed the quality of those magnificent folding blades, I'll retire them... Until then...

In fact, outside of a couple of "throwaways," CS XL G-10 Espada folders, I've finally gotten "smart..." Think catastrophic brain outgassing, when getting those blades... Sheesh... But enough beating myself about head and shoulders with whips or chains... There are infinitely more important things to ask or talk about...

Namely, what degree of grind do you actually put on your COMBAT knives? I've heard all sorts of degrees espoused, other than the 20 degree level put forth by Ka-Bar/Becker...

What, why, and the rational for your decision, would be appreciated. Convince me, and I'll dial that number into my knife sharpener, and do them all... For kitchen knives, I've heard that 17 degrees is "best," but those are for another day...

So, Ladies and Gentlemen of this wonderful forum, how say you?

Regards,

exRonin1949

 

[Tanker 1/66]

exRonin1949 Welcome to the forum. If you have seen my post then you know I do a lot a chopping with my Beckers and Kabars. Thru much trial and error I have settled on this combination of angles it works very well for me but your mileage may vary. 15° convex primary and a 20° convex edge secondary. I haven't rolled or chipped an edge yet with that combo.
https://www.flickr.com/photos/153781516@N05/

 

[Don W]

Great action shot! Tanker 1/66

 

[bearfacedkiller]

Great pic!

My big knives and choppers get a 30 degree edge with a small microbevel. No durability issues.

My folders get a 30 degree inclusive edge at most and often closer to 25 degrees.

Most of my kitchen knives get around a 20 inclusive edge except for a couple that see rougher use. My kitchen knives that are used for boning out meat or for splitting lobster tails get a 30 degree with a small microbevel.

I pretty much have never found a use for a knife that needs a more obtuse edge than that. I love my Kabars but they come much too obtuse for me but thankfully I dont mind sharpening.

I actually do a lot of sharpening with wet dry sandpaper wrapped around a block. Probably not the best but it is how I was taught 30 years ago when wet dry sandpaper and arkansas stones were all I had. I remember when the Lansky came out and I was so excited but at this stage I am back to sandpaper and ceramic stones for the most part. I use a sharpmaker on my folders and kitchen knives a lot as well.