-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Sharpmaker angle for kitchen knives?
- Thread starter RH
- Start date
Esav Benyamin
MidniteSuperMod
- Joined
- Apr 6, 2000
- Messages
- 90,915
Use the 30. Kitchen knives are thinner than tactical or heavy-duty working edges, they tend to be harder and perhaps more brittle, but they won't be subjected to the shock a working folder might. So you want the edge as thin as you can get it, so they slice at their best.
In fact, unless you intend to chop or hack with them, even pocket folders with the better steels can be sharpened to 30 degrees with no problem, especially in light use.
In fact, unless you intend to chop or hack with them, even pocket folders with the better steels can be sharpened to 30 degrees with no problem, especially in light use.
Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
- Messages
- 17,562
You might want to consider the nature of your friends kitchen knife use. Take a look at the edge, if it is significantly indented or rolled the edge would probably do better with the steeper setting. I would not sharpen the entire edge at that level but a small bevel about 1 mm wide at a more obtuse angle would greatly reduce damage.
-Cliff
-Cliff