To use a micro-bevel or not?

P

pinkfloyd101

Joined
Sep 24, 2008
Messages
187
I was wondering if using a micro-bevel is a must or can you get by without using one? What are some of the advantages or disadvantages? I have a sharpmaker and I finally got my knife to 15 degrees per side. The steel is s30v. Would you recommend a micro bevel of 20 per side? Thanks
 
It will help your edge last longer... but you will sacrifice a little bit of that sharp-as-a-laser-ness.
 
I picked up a Boker Dozier Alaskan knife that had one of those sharp-as-a-laser type edges on it but after using for a weekend camping I noticed the egde had a rolled a bit. Putting a micro bevel on it stopped that issue and it's still crazy sharp.
 
I would use as is at 30 and put a micro on when it needs a touch up.
 
presz said:
I would use as is at 30 and put a micro on when it needs a touch up.
Click to expand...

That's why I like micro-bevels. A touch-up only takes seconds.

I usually use a convex edge with 30-degree microbevel. I get the benefits of slightly less slicing friction (thinner overall bevel due to convexing) and very fast touch-ups at any angle I prefer.
 
I tilt my sharpmaker so that I can hone at 10 degrees. I micro-bevel at 12 degrees and touch up at 15 degrees. I never use the 20 degree slots.
 
You must log in or register to reply here.
Back
Top