sharpening angle

I

intheusa

Joined
Dec 20, 2005
Messages
43
what angle do you guys sharpen most of your knives at? Do you prefer a thinner or a thicker edge? Just curious to know.
 
Since a thinner edge may eat away the profile after resharpening over time, I use the 40degree angle of my spyderco sharpmaker - once it becomes "smooth" at that angle I twist a degree or two (away from stone)for that extra sharp goodness.
To me this saves making a wider grindline which will thin out the blade width eventually.
 
I reprofiled my CQC-10 (chisel-ground, keep in mind) to a 20 degree angle (one side).
Well, actually 19. That would make a 38 degree total on a v-ground blade.
On my other tacticals, I like a 40 degree total angle (20 each side).
On slippies, I sharpen by hand so I don't know exactly, but it is THIN. :D
Peace.
Alex.
 
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Approximately 23 degrees, Seems to hold up well for the everyday cutting of ye ol' Pencil pusher + a little whittlin' from time to time.
 
While we're talking about sharpening angles.... I know it's been mentioned before...

But what is the factory angle for the Wusthof Classic knives ?

Thanks, Tim
 
intheusa said:
what angle do you guys sharpen most of your knives at? Do you prefer a thinner or a thicker edge? Just curious to know.
Click to expand...

Thinest edge possible but that of course depends on how the knife is constructed. I keep reducing the thickness until the micro-bevel rolls over too easily then I know I have hit the limit. I would say 25 degrees total with 30 degrees for the micro-bevel would be about the norm.
 
It's more a matter of lazyness for me. The better steels support very thin edges I find, so it is more a matter of how much material you are willing to remove (which grows nonlinearly with the decline of the angle). For a while I wouldn't go below 15 deg. per side. But after a while all my knifes were already at 15 deg. So then I started to go to 12 deg. per side. I think that is were I am going to stay: Around 12-15 deg. per side. Maybe I'll go down to 10 deg per side for a "super high performance slicer".
 
The Wusthof site indicates that the blade angle is 20 degrees, so I guess that's what it is from the factory.

With a "softer" steel like Wusthof, do you think that angle is what you all would still recommend?

Thanks, Tim
 
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