Sharpmaker angle for sak?

[RescueRiley]

I have a triangle sharpmaker... I normally use the 40 deg angle to sharpen my heavy use knives.... but should I use the 30 degree for my sak? Thanks.

 

[scotsmanspride]

I have used both the 30 and 40 and at this point kind of prefer the 40. Seems to hold an edge better for longer periods of time. I did have problems getting the list 1/4 of the blade sharp and it just takes a little practice. So if it was me....try both. First the 30 and then try one with 40 and see which you like the best.

 

[ChapmanPreferred]

For that steel, I would suggest 40 degrees. I think Scotsmanspride is right on the money.

 

[tiguy7]

When I sharpen small full flat ground blades on the Sharpmaker, I find that in many cases the basic taper goes 1/4 of the way up the blade when I use the 30 degree setting. The edge works fine. It just takes a long time to achieve and looks like hell.

 

[me2]

Thinner angles hold an edge longer, BUT they will take damage easier. The question is what are you cutting? You need a steel hard enough to support the thin edge, or you need to use the knife to cut things that are soft enough to not damage the edge. If you use the knife for opening letters, cutting sandwiches and cheese or other such things, use the thinner setting. If you do whittling with the occasional twisting cut, cut plastic zip ties, any sort of scraping, or other such uses, use the thicker setting. Actually, for scraping, use the 30 degree slots and hold the blade parallel to the opposite stone for a total edge angle of 60 degrees.