the knife's edge ?

[Eric M Ericson]

I have found, that to work wood a knife, a knife should be flat ground at an angle of 10-15 degrees or hollow ground at so that the measured angle of the edge and corners results in about that same angle. there is no edge angle put on the knife, the grind is honed sharp giving a continues line down the sides of the grind to the sharpened edge, this makes the knife hard to sharpen, but give wonderful control when in use.

I understand that a knife used for general purpose has a second bevel or edge bevel. I was sharpening a knife for a friend friday, and he noticed that I used a 20 degree hone angle to acheve this bevel. giving me an edge angle of 40 degrees(he had been honing at ~60 degrees for an edge of 120 degrees)
now I know that 120 is kinda steep and 10 won't hold up under general use, so what are you using?

I seem to recall other people using steeper angles also

 

[Nikk]

Interesting what you say about knives used for carving wood, I think. I find that 15 degrees is good for many purposes (30 total). I think 20 degrees is steeper than necessary for the steels in commom use today, which are strong enough to support the shallower angle.

 

[Eric M Ericson]

thank's Nikk
I appreaciate it very much