Ruike knives / edge angle / recommendations

[HoneAlone]

I have a Ruike P662-B and a P105. I was wondering if anyone knew the edge bevel angle on these? I have the lanksy 5 stone deluxe kit and I'm hoping to give them a little topping up (they aren't ridiculously dull and can still cut paper with a little bit of grabbing but they definitely aren't factory edge anymore).

Any recommendations on the starting grit and the angle of the edge I should be sharpening at?

 

[chalby]

Just clamp it up and use any grit and make one or two passes on 17 or 20 deg or whatever. You will see whether the wear is on the shoulder of the bevel or the edge. If it's on the shoulder, you need to go with a higher angle. Either way, you probably won't get the angle spot on with the lansky.

If it were me, I would just go with 17 deg and reprofile starting with the coarsest stone, but it depends on what you use your knife for. If it is for hard use, you might go for 20 or even 25 deg. For keeping the edge longer on a slicer go for 17.

 

[HoneAlone]

I think I'll try the sharpie trick and try to match the original bevel. I sharpened a larger chefs knife as one of the first things when I got the kit. Going through all the grits took forever. I think mostly because the extra coarse stone doesn't chew through the metal like a diamond one might. I think I might invest in a coarse diamond hone from Lansky. I wrote Ruike they said they grind is between 25-32 depending (they didn't clarify even though I gave the exact model numbers)