I'm new to the forum so please be patient while I ask dumb questions. I decided to upgrade from my old El Cheapo fillet knife, and I purchased a Knives of Alaska Steelheader. According to the manufacturers information included with the knife it was factory sharpened to a 12 to 15 degree angle. I use a Work Sharp knife sharpener and with all my other knives can put a pretty decent edge on them...BUT...it's a 20 degree edge. I'm absolutely hopeless with a stone. Even the small Knives of Alaska pull thru sharpener says it sharpens to a 18 degree angle which is not correct. When it's time to sharpen the knife will it harm the knife it gets sharpened to the 20 degree angle that the Work Sharp provides rather than at a 15 degree angle? All information and advice will be appreciated. Thank you!
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Question on sharpening Knives of Alaska fillet knife
- Thread starter slsf1
- Start date
No it won't harm it, you'll just have a more obtuse edge. Make sure not to overheat the blade since it's thin steel and all it will be easier to do then a thicker blade. What I recommend you do is take the guides off and practice with cheapos so you can match the angle.
- Joined
- Aug 2, 2009
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- 1,878
I assume your Work Shop is the mini belt sander. If so, you can maintain the same basic angle on the Work Sharp but you will need to remove the guide and freehand it. Keep in mind that you will be most likely changing it from a V edge to a convex edge so it won't be the same as the factory edge. Get a Sharpie pen and mark the edge of the blade. Then use the polishing belt to find the angle by observing when the Sharpie marks are removed. Once you know the angle to hold the knife, you can go through your normal progressions of belts.
It won't hurt to sharpen at the 20 degree angle but it won't slice quite as well as with a more acute angle. It will, however, hold the edge a bit longer.
It won't hurt to sharpen at the 20 degree angle but it won't slice quite as well as with a more acute angle. It will, however, hold the edge a bit longer.