Preferred Sharpness Angle?

J

johnsonrd

Joined
Jul 25, 2006
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I've read a number of sources that said certain steel functions better at certain sharpness angles. I understand preference will vary depending on indented use. I’ve not read where anyone offered what angle they preferred. I set my knives up in my Lansky sharpener for 25 degrees and honed them until they wouldn’t slide off my fingernails. I use my knives for a number of purposes from field dressing deer to opening mail. I’m not into competition slicing but would like to get the most out of my knives. Do any of you have a preferred angle for knives like Bark River (A2), Spyderco (VG10), Puma, Mora, etc?
 
Some of the harder, super steels can take a more acute angle, but my favorite quick sharpening system is the Sharpmaker. It is designed to give 40 degrees (total, 20 degrees per side) for the edge and 30 degrees for the back bevel. Because I use mostly the better steels (VG10, S30V, M2, D2), I profile edges for 30 degrees (not as a back bevel). This system makes it easy to quickly resharpen any of my knives and makes them very sharp.
 
Currently all of my knives have a 20-25 degree back bevel (Wetstone/Edgepro). I then put a 30 degree microbevel on using the Sharpmaker. This has been working very good for me lately. At first I tried finishing at 20 degrees total - Edge chipping became a problem. After adding the microbevel - no problems. Most of my knives are S30V, a few VG-10, ATS34, ATS55, one ZDP189, and a few 440c and 440a. Been using this for a couple weeks now and working great.

I used to use the angles recommended by the Sharpmaker. 30 degree back bevel with a 40 degree microbevel. This worked great for me for a long time, but I wanted more effortless cutting.

My new method shaves with ease and fits the type of work I do usually (Fine detailed work). I don't do much chopping or heavy impacts however. If I were chopping I would go a little higher on the angle. The Sharpmaker angles should work great if you may use your knife like an axe.
 
For my EDC folders, the 30 degree bevel on my Sharpmaker works just fine. It's a pretty good angle for cutting efficiency, without sacrificing too much durability on modern stainless super-steels.
 
johnsonrd said:
Do any of you have a preferred angle for knives like Bark River (A2), Spyderco (VG10), Puma, Mora, etc?
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Mora's are typically sharpened at 9-11 degrees per side, this is why most praise their cutting ability because in contrast most western knives are sharpened at 15-25 degrees per side. For light cutting like you describe, assuming you are not chopping through the bone with the knife but breaking the joints and using a saw/axe if necessary to go through the thick bones, you can grind most knives down as low as they will go. I run my edc's at about 5-10 degrees per side depending on the nature of the primary grind. The coarse stainless steels get a microbevel of about 15 degrees, the fine tool steels do not. Use a knife ground at 5 degrees per side with a high hollow relief and you will think a Mora is a sharpened prybar in comparison.

-Cliff
 
For slicing materials up to hardwood, with a decent blade steel (440V/S60V, S30v, VG10, D2 or ATS34), I find a final edge of 30 degrees included is sufficient - however you get there.

My 440V Military is my only folder that can handle that task with a final edge between 25 and 30 degrees included, but I take it to 30 degrees anyway.

I get to a final edge of 30 degrees included with main bevels of 10 degrees and micro-bevels of 15 degrees. With main bevels at 10 degrees, general slicing efficiency is good. The 15 degree micro-bevels reinforce the final edge, are easy to maintain and it's very easy to adjust edge strength by simply modifying the angle of the micro-bevels.
 
johnsonrd said:
I've read a number of sources that said certain steel functions better at certain sharpness angles. I understand preference will vary depending on indented use. I’ve not read where anyone offered what angle they preferred. I set my knives up in my Lansky sharpener for 25 degrees and honed them until they wouldn’t slide off my fingernails. I use my knives for a number of purposes from field dressing deer to opening mail. I’m not into competition slicing but would like to get the most out of my knives. Do any of you have a preferred angle for knives like Bark River (A2), Spyderco (VG10), Puma, Mora, etc?
Click to expand...

I too use the Lansky 25 degree, (with coarse, medium, and fine diamond) then hone with the sharpmaker (brown and white ceramic) at the indicated 30 degree and never had any complaints, period.
 
Welcome to Bladeforums!

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I do standard sharpmaker settings, 30 back bevel, 40 micro bevel, and have had excellent results. Got the blade to cut a few hairs with out touching the skin, and can shave the finest hairs on teh back of my hand, transparent peach fuzz.
 
Please tell me if I'm understanding this correctly. A 30-degree backbevel with a 40 degree microbevel is a knife that has been reprofiled to 30 degrees, then sharpened on 40 degrees? So it makes it kind of like a semi-convex edge?
 
The angle I put on is more dependent on the knives use more so than the steel type. Exsample I have a small Sak that is sharpened flat to a hone and is probably under 10 degrees total. A larger knife in the same steel wouldn't hold up with an edge that thin in most cases. I personally sharpen/reprofile all my knives by hand flat to the stone or as thin as I can. In most cases this produces a very shallow convex blade grind that is too thin and I slowly raise the angles until there is no edge damage with use. So really final edge angle is dependent on the knife.
 
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