Anyone have a rough (ballpark) estimation of what edge angle mora knives use? Specifically the mora bc black? I have one & have done ok freehanding it but was thinking of taking it to my sharpmaker, however I don't want to reprofile the edge & would like to keep the scandi grind & not create another bevel. This thing came scary sharp & I would love to get it back there, have the ultra fine ceramic stones on the sharpmaker already...
Any help would as always be greatly appreciated.
Thanks!!!
Any help would as always be greatly appreciated.
Thanks!!!