Normally I sharpen my knives by hand on stones and this has worked well for me and I enjoy it. I generally sharpen at about a 15 degree angle except for those knives definitely require something else, chisel grind for example. This is largely because it is convenient for me.
I was in a gun shop today and noticed they had an old Lansky rod set on sale for $10. so that didn't hurt and I picked it up.
The angles are 20 and 25 degrees. The box says 20 degrees for butcher, skinning, paring and fillet knives. It suggests the 25 for chefs, hunting, utility and camping knives.
What is the opinion of folks here on edge angle and the utility and purpose of different angles?
tipoc
I was in a gun shop today and noticed they had an old Lansky rod set on sale for $10. so that didn't hurt and I picked it up.
The angles are 20 and 25 degrees. The box says 20 degrees for butcher, skinning, paring and fillet knives. It suggests the 25 for chefs, hunting, utility and camping knives.
What is the opinion of folks here on edge angle and the utility and purpose of different angles?
tipoc
