Knife Sharpening Question

Does anyone know what the factory angle that Busse typically uses? Also, for those reprofiling them to 15° angles how does the edge hold up to harder use?
 
tokerblue said:
Does anyone know what the factory angle that Busse typically uses? Also, for those reprofiling them to 15° angles how does the edge hold up to harder use?
Click to expand...
My DTBM is the only one I took down to 15. It holds up pretty well for SR-101. Have definitely had the edge chip out in a few spots but that doesn’t seem to effect its chopping power.
 
I sharpen my CABS to 15 , my thicker knifes at 20.
All hold up good. I think 15 for hard use wouldn't stand up quite as good
 
INFI has incredible toughness but is not optimized for being thin at the edge apex. Taking it down from 19 to 22 per side would be ideal.
 
Little off topic but didn't feel like starting another thread.

What would be the best way to correct these defects? Besides sending back to Busse or sending to knife sharpening service. The knife is an NMSFNO and is full convex. I'd like to preserve the convex-ness, but not sure how to go about fixing this. Any help would be appreciated.

I have a Wicked Edge GO but don't have many stones for it (only have 200/600 grit stones.....I can buy more if this is best). I also have 400, 1000, 2000 grit water stones.

Thanks in advance.

IMG_2357 by mrgoodcat, on Flickr

IMG_2358 by mrgoodcat, on Flickr

IMG_2359 by mrgoodcat, on Flickr
 
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