Need sharpening advice: correct bevel for the edge?

MKaiser

MKaiser

Joined
Nov 7, 2007
Messages
48
I'm a newbie knife maker and I'm working on my first knife. I've got the main grind done but I'm wondering what the proper angle is for sharpening the edge. I know it is probably different for different types/hardnesses of steel, but can anyone give me a general idea of what angle I should be shooting for? I'm using 154 CM. Also, what's the best way to achieve that last thin bevel on the edge? Will a fine grit on my belt grinder do the job before I start the final sharpening?
 
Actually it's different for different knives.Filet and kitchen 17-20 deg.Hunter Skinners 25 deg, and heavy choppers 30 deg. I start my edges with a 220 grit belt and work up to 9 micron.
Hope this helps.
Stan
 
The correct angle is the most acute angle that steel will reliably hold in reasonable use without rolling or chipping. I usually have to experiment some to find the optional angle

In my opinion, a skinning knife should be 10-15 per side, a rough use knife 20-25, and most everything else falls in between.

My pocket knives are generally around 15 per side.
 
Good info as always from you Nathan, thanks. That confirms what my experiments have shown - 10 to 25 degrees per application
 
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