spyderco sharpener question, first post.

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matlocc

Joined
Jan 29, 2016
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I have the tri angle sharpener as well as a chefs choice electric. I am a bit confused on what angle to use 40 or 30? Do I set a 40 bevel and then do 30 or 30 then 40? This is all new and I am sure I will have many more questions. (I only use the chefs choice occasionally now that I have the spyderco)
 
matlocc said:
I have the tri angle sharpener as well as a chefs choice electric. I am a bit confused on what angle to use 40 or 30? Do I set a 40 bevel and then do 30 or 30 then 40? This is all new and I am sure I will have many more questions. (I only use the chefs choice occasionally now that I have the spyderco)
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If you bought the Sharpmaker, it probably came with a DVD. Watch that DVD and all your questions will be answered, even the ones you didn't know you had.
 
Welcome to BF. Enjoy your stay!

First, I would stop using the Chef's Choice on your better folders. Save it for kitchen knives, garage beaters, etc. Get used to using the SM and sharpening by hand.

Second, a 40 degree SM angle is an inclusive angle. That means that it is 40 degrees from the outside of the angle on both sides of the blade. In other words, it's the sum of two angles that are each 20 degrees from the vertical. A 40 degree angle is wider (more obtuse) than a 30 degree angle. If you're thinking about knife edge angles, a 30 degree angle (15 degrees per side) is the main bevel, or the first bevel that you set with the SM. This keeps the edge a little thinner than a 40 degree main angle would be. Then you create what's called a micro bevel with the 40 degree setting. This thickens the very edge of the blade bevel so that it's a little stouter and longer lasting. The edge is still very sharp and pretty thin, but it's said to last a bit longer because there's a little more steel behind the 40 degree micro bevel.

Of course, you could just use the 40 degree slots and do the entire edge at that angle. Many people do. You just end up with a slightly thicker edge that may not slice material quite as impressively as a 30 degree angle.
 
Thanks, I have been using only the 30 and they seem sharp but now I see I want a 30 first then a 40?
 
matlocc said:
Thanks, I have been using only the 30 and they seem sharp but now I see I want a 30 first then a 40?
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That's how the SM was designed to work. The 30 deg angle is the main edge bevel. Then the 40 deg slots let you put a microbevel on the very edge to make the edge bit stronger. So yo would first sharpen the bevels on both sides of the blade using the 30 deg slots. This can take a while if your bevels don't already match the 30 deg angle of the SM. Once the 30 deg bevels are set all the way out to the edge... then you use the 40 deg slots very lightly for the micro bevel. This won't need much. Just a few strokes on each side with light pressure.
 
matlocc said:
Thanks, I have been using only the 30 and they seem sharp but now I see I want a 30 first then a 40?
Click to expand...

Welcome. We don't know what you want. You can do that. Or you can just do 40. Or you can just do 30. Depends on what you want.

dalefuller gave you a great explanation. Now you have to figure out what you want for your knives and for your cutting needs. :thumbup:
 
Always good to use a sharpie and color the bevel prior to sharpening. Then you can see what the rods are taking off.
 
I want the sharpest knife possible (limited only by my skills) I tried taking the bevel to 30 using a sharpie but I am going to have to wait for my diamond rods to come in. The medium ones are taking far too long.
 
matlocc said:
I want the sharpest knife possible (limited only by my skills) I tried taking the bevel to 30 using a sharpie but I am going to have to wait for my diamond rods to come in. The medium ones are taking far too long.
Click to expand...

And your knives will hold that edge for a reasonable amount of time?
 
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