Sharpening

[marcengels]

Hi guys, what is the best angle to sharpen my small Sebenza?? 15 or 20 degrees per side?
I am using the Sharpmaker. The things I usually cut are cardbord and thin plastic.

Thanx...........

 

[marthinus]

15* with a microbevel of 20*. On my sebenza I go as low as I feel comfortable with hand sharpening on a stone and just put a 20* micro bevel on it and strop. No problems and I use my knives for everything including cardbourd and other material such as irregation pipe.

 

[BobP63]

Hi guys, what is the best angle to sharpen my small Sebenza?? 15 or 20 degrees per side?
I am using the Sharpmaker. The things I usually cut are cardbord and thin plastic.

Thanx...........

For what your describing 20 degrees would probably provide a longer service life between sharpenings, also using a leather strop to maintain the edge will reduce the number of times you even need to breakout the Sharpmaker.

 

[OldDude1]

Greetings Macingels: Marthinus's advice seems to work very well for me too. I cut a lot of cardboard. A really lot of cardboard. Mucho cardboard. Too much D*&#! cardboard. It is surprisingly tenacious and abrasive stuff. Other than using the suggested angles, the S30v seem to prefer a highly polished edge when cutting this type of medium. (Strop, strop, strop) You may wish to read post # 18 in this thread regarding uniform grind width and sharpening of the blade tip. Although it references BG42 blade steel the information still seems applicable. OldDude1 http://www.bladeforums.com/forums/showthread.php?t=167841

 

[nyefmaker]

I use the 40 degree setting on my sharpmaker ( 20 degrees per side ) on ALL my CRK and it works great. I pretty much use the 20 degrees per side for everything. I only use the 30 degrees for kitchen knives, fillet knives, or others that are extremely thin. But the 40 degrees for my OPR, sebbies, mnandi, umnumzaan works excellent.

 

[Odds]

IIRC CRK suggests 40 degrees. That is what I use on my Sharpmaker.

 

[marcengels]

Thanks for the information. When I use 40 degrees and use a marker I only sharpen the cutting edge, about a half milimeter of the cutting edge, with 30 degrees I can see I sharpen the entire cutting edge, is this normal and how should I continue?

 

[marthinus]

Thanks for the information. When I use 40 degrees and use a marker I only sharpen the cutting edge, about a half milimeter of the cutting edge, with 30 degrees I can see I sharpen the entire cutting edge, is this normal and how should I continue?

That means when you sharpen at the 20 you are putting a micro bevel on it and the 15 sharpens the entire cutting edge. I still suggest have a 15 degree edge bevel and a 20 micro bevel.

Here is a great thread on microbevels:
http://www.bladeforums.com/forums/showthread.php?t=634739