sharpening angle for RC-5

[NorCalMtn2]

That's the general problem with email & forums, the typed word is very one dimensional and is often left to interpretations.... and smiles don't always convey our meanings accurately...

Isn't that the truth. Sometimes I'll go back and re-read a post and be grateful for the edit option. It's difficult to interact with people who don't know you, can't see your face and can't hear your tone without occasionally causing upset through misunderstandings. Until technology lets online communication evolve beyond a keyboard I guess we can just be thankful for all those smilies.

 

[CRKS]

The greater the edge angle the more durable the edge. (20, 25, 30 degrees)

The less angle the sharper the edge (12, 15, 17 degrees)

As you change the angle you increase the razor sharpness and decrease edge retention.

A good way to remember this is a kitchen knife is in the 15 to 17 degree angle (depending on the country of origin) It's sharp, however if you chop with it will go dull fast. Why, because you are rolling the fine edge over. That edge is not stout and durable.

A heavy duty military style knife is in the 20 to 25 degree angle its not always razor sharp however you can chop with it for a long time and it will remain sharp (not razor sharp, sharp enough to do the job) the edge is much less likely to roll over because it is stout. This edge has better "edge retention"

I personally do not like to go with anything over the 25 degree angle. If you try the 30 degree angle you may be rubbing on the back part of the edge instead on the front edge (the sharp part), this is depending on what angle you are holding the knife.

Tom
Chestnut Ridge Knife Shop
www.ridgeknifeshop.com

 

[Jake Bauer]

Good explanation Tom.