So I just got my Benchmade 551 Griptilian. My first thought was "Wow, this is big". Anyways, what angle is the blade sharpened at? I have one of those Lansky turnbox Deluxe sharpeners, the one with coarse and fine rods, with preset 20 and 25 degree per side angles.
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Sharpening Benchmade 551 Griptilian.
- Thread starter ryts100
- Start date
- Joined
- May 3, 2002
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It's not very important.
Take a Sharpie marker and color in the edge and then try lightly with each of the angles to see which is closest.
But, really, angle has little to do with how sharp it will be unless you're worried about the cosmetics of the edge.
.
Take a Sharpie marker and color in the edge and then try lightly with each of the angles to see which is closest.
But, really, angle has little to do with how sharp it will be unless you're worried about the cosmetics of the edge.
.
...Doesn't the angle of the grind determine how sharp a blade is? I.e a 15degree per side is sharper/cuts better than a 20 degree grind?
- Joined
- May 3, 2002
- Messages
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Barely. For cutting paper, hair, etc. it makes a difference, but for actual real-world cutting the thickness behind the edge is more important.
I used to be that anal, but I got over it.
.
Well thanks for the the help >.>
Can anyone actually tell me what degree per side it's sharpened at?
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It's going to be different for every knife. They are sharpened by people, not automatically, so there will be slight variations. In addition to the angle varying from knife to knife, the angles for each side might be slightly different; you might have one side beveled at 15˚ and the other at 17˚.
You'll just have to use a sharpie and see for yourself. Either that or do it freehand: then you can get those in-between angles.
My Griptillian came with edges slightly greater than 20 degrees per side. I thinned it down with a 1 x 30 belt sander so I could use the 20 degree slots on the Sharpmaker for touch up sharpening. If it matches the setting you have, you could go with that, or thicken or thin it to taste. When sharpening other peoples knives, I will sometimes use 25 degrees per side. It limits damage from careless use. If you want a very sharp easy cutting edge, thin it down. I'm still kinda picky about my angles, but FullofLead is right. You have to do a lot of cutting to really tell a difference, or be a leather or wood worker and need the least possible cutting resistance.