Sharpening Angle for Thin Blades

[ricklee4570]

Just curious, if you change your sharpening angle on knives that are thin behind the edge. I have a couple of really thin blades that are great slicers. I usually sharpen around 25 degrees. Would it benefit a thin blade to drop it down to 15 degrees?

 

[kwackster]

Yes, and when possible go thinner.

~30 degrees inclusive (~15 degrees per side) is my own upper limit, and my axes as well as my Cold Steel machetes in 1055 steel @ 56 HRC are (convex) sharpened at that angle.
When a knife steel cannot handle this angle i have no use for it.

 

[Obsessed with Edges]

If the steel can handle it, I'd say go for it. Nearly all of my knives get sharpened to 25° - 30° inclusive, which works especially well for nicely thin blades. If you find over time that the edge isn't as stable as you'd like, then apply a tiny micro bevel to stabilize it. On very thin grinds, a micro bevel in the 30° - 40° inclusive range can make all the difference for edge stability.

 

[Ourorboros]

A steeper angle gives a nicer feel to the cutting experience, IMO. The blade just slips in behind the edge in whatever material you are cutting.
I prefer laser gyutos for cooking and changing the angle gives a different cutting experience.
Play around with your angles and refinements for your different knives.

 

[Gottagofishn]

I Love a12°, 1200 grit or above apex that is hair whittling sharp in the kitchen. I love the way a refined edge slips through everything!
Yeah, you know what I'm talking about.

 

[dantzk8]

As low edge angle as the blade steel can take.
One important thing has to be considered.
The edge angle is related to the micro teeth size. The teeth you get at 10 degrees are twice the size of the ones you get at 20 degrees at the same stone.
No need to use low grits to obtain great slicing ability.

Dan.