Need some help... How do you put your finished edge on a steak knife??

J

Jascornt

Joined
Aug 9, 2014
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17
Hey everyone hoping to get a little help on how to sharpen a set of steak knives I'm finishing up. I'm using 440C and was planning on doing 20 degree angle on each side without serrations. So I guess my questions would be is that a proper angle for a steak knife? And at what grit should I stop at when sharpening?
Thanks
Jim
 
A steak knife is primarily used for slicing so I would take the edge down to .010" and do 20 on each side should be good. You could go a little steeper if you want. One thing to consider is a lot of people use them on plates and not cutting boards. This is not good for the edge at all. Maybe someone else will chime in as to how to help the edge hold up better under those conditions.
 
yep your going to beat up the edges but they shoudl be easy to touch up
i made a pair of walnut steak plates for here at the ohuse
 
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