sharpening a Bodega

[buckkiller1]

Hello all,
I am having a hard time finding sharpening angle info for a Todd Begg Bodega, any info would be appreciated.

Thanks

 

[archieblue]

First I would say put whatever edge angle you like on it! Acute for a fine slicer that has little chance of getting dinged or more obtuse for a work edge. In any case, with a new knife, I would just mark the edge with permanent marker. It makes it much easier to see where your stone is removing material. I try to start a wee bit back from the apex and work that angle so I don't end up with too obtuse an angle. 35-40 degrees seems perfect for most of my uses. I mostly use a Spyderco Sharpmaker and occasionally sharpen on a flat stone or the bottom of a coffee mug just for grins.

 

[PURPLEDC]

Honestly I have a feeling these are hand sharpened on a grinder. I dont think you are going to find the exact angle. Best thing I would to is mark the edge with a sharpie and then hit it with a ceramic rod to figure it out.

 

[buckkiller1]

Thanks guys....ya had to just use sharpie

 

[BBW]

I'm on the same boat here. Due to the grind when I attach it to the wicked edge is not a very secure clamp and not 100% straight. When using the Sharpmaker I'm not hitting the apex with the 40 degree angle setting so I might use something to lift one side (tilt the stones) to be able to hit it.
Will research further