Sharpmaker angle

[ASBOB]

I'm going to be sharpening a few Victorinox Forschner kitchen knives for a friend with my Sharpmaker. Which angle should I use?

Thanks.

 

[Nighthauk]

I would go with the 40* if your using the spyderco triangle sharpmaker.


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[jc57]

For kitchen knives, I normally go with something close to a 30 degree inclusive angle. Not sure if the Victorinox X55CrMo14 steel which runs about 55-56 hardness likes it that steep, though. I think I'd err on the side of obtuseness and use the 40 degree slots.

 

[SKB182]

Likely both. Run the progression @ 30 incl / 15 dps and then @ 40 incl / 20 dps. Otherwise go for 40 incl / 20 dps and use a couple of quarters for the > 20 dps.

 

[TravisH]

My Victorinox Forschner 8" Chefs came closer to 20° per side than 15°, so I use the SM's medium rods at 40° for it and that seems to work very well.

 

[ASBOB]

I will definitely be using the 40 setting.

But I have a question: I have plenty of pocket knives (and not Opinels) that take a more acute 30 setting. I always thought kitchen knives would be thinner and finer. What is the more accurate analysis?

 

[TravisH]

Depends on the brand and type of kitchen knife (or any other knife for that matter).

While my Victorinox 8" Chef is 20° per side, my Tojiro and Shun 8" Chefs are 15° per side.

Some Nakiris run 10° per side.

 

[jc57]

Victorinox claims that they sharpen their Fibrox kitchen to 15 degrees per side (30 inclusive), for what it's worth. The steel isn't prone to chipping and should respond well to a honing steel, so you could give it a try.


Here is a similar discussion about this topic:

http://www.bladeforums.com/forums/s...ngle-for-sharpening-Victorinox-Kitchen-Knives

 

[me2]

I recently recently started sharpening most of my knives to 12 degrees per side with a 15 dps Sharpmaker micro bevel. If it's just cutting food, most any steel should be OK with that.