Been brushing the dust off the trigonometry in my head to figure out the size of some guide blocks for sharpening on the grinder. At what angle do you generally sharpen hunting/skinning knives? We're talking 1/8 or 3/16 flat ground 1080, if it makes a difference. I generally do a 20 degree setting on the lansky, which I believe is likely a 40 degree inclusive. What do you use?
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sharpening angles
- Thread starter Jason Fry
- Start date
- Joined
- Dec 13, 2006
- Messages
- 2,415
I will try for 24 - 30 depending on how the knife is used. My A2 and O1 are made for heavy cutting under tough condition so I would go to 30, makes a tough edge. For stainless I am assuming that they are more interested in slicing and not looking for a really tough knife so I would go 24.
I would only use 40 on a really tough chopper.
I would only use 40 on a really tough chopper.
- Joined
- Dec 25, 2004
- Messages
- 1,363
About 25 is a good angle for those types, you may go for 20-22 resulting delicate but very sharp edge. You have to set for each side the half of the angle, for example 12 degrees each side results with a good 24 degree. Depending on HT specs you have to decide the angle maintaining a balance of your hardness/toughness and edge angle... You can test if the angle is too delicate with brass rod test...
I'm wondering what the actual measurements of the Lansky settings are. Anyone know? If I remember right from the manual I read 15 years ago, they made similar recommendations to Emre.... set on 25 for sharp but tough, 20 for really sharp, or 17 for sharp and fragile. Maybe those are inclusive angles?
Forgot my own rule... google it before you ask... Direct from the Lansky website...
17° Angle - A severe angle recommended for razor blades, X-Acto®
blades, scalpels or similar tools. Provides an extremely sharp but
delicate edge.
20° Angle - A commonly used angle for higher quality blades and
provides an excellent edge for kitchen cutlery and filet knives.
25° Angle - The recommended angle for most knives that need a
durable, sharp edge. Ideal for hunting and outdoor knives.
30° Angle - An outstanding angle for knives that see the heavy use
of cutting cardboard, wire, or carpets. Recommended for heavy duty use.
Forgot my own rule... google it before you ask... Direct from the Lansky website...
17° Angle - A severe angle recommended for razor blades, X-Acto®
blades, scalpels or similar tools. Provides an extremely sharp but
delicate edge.
20° Angle - A commonly used angle for higher quality blades and
provides an excellent edge for kitchen cutlery and filet knives.
25° Angle - The recommended angle for most knives that need a
durable, sharp edge. Ideal for hunting and outdoor knives.
30° Angle - An outstanding angle for knives that see the heavy use
of cutting cardboard, wire, or carpets. Recommended for heavy duty use.
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