Too thin?

[zignal_zero]

i'm not very familar with 1095. i just had to sharpen my ESEE 5 and i put a 42* (inclusive) edge on it. is this too acute (for this steel) to use for chopping and such?

 

[CrimsonTideShooter]

I'm interested also. I just sharpen at 40 degrees inclusive on the sharpmaker.

So I'm also curious if 40 inclusive is too thin.

 

[unit]

I would suspect it has a lot to do with your technique and what you are chopping. Some woods are quite soft, others are harder or riddled with knots or inclusions.

I once was chopping a log and discovered it used to be part of a fence line and had barbed wire in it...that will wreck just about any edge.

 

[Ben Dover]

I generally use 15 per side (30 inclusive) for 1095. IMHO, anything over 40 inclusive is for splitting wedges, axes and machetes.

 

[zignal_zero]

I generally use 15 per side (30 inclusive) for 1095. IMHO, anything over 40 inclusive is for splitting wedges, axes and machetes.

cool :thumbup: if that's the case, i'm still not to a slicing point where i'm no longer making the most of this piece's sheer density and durability. i didn't want a bevel that contradicted the nature of the knife itself - the ESEE 5 isn't exactly a filet knife

i didn't hesitate to take 5160 that acute (an still consider it a bush blade), i was hoping 1095 was comparable. i know i go more obtuse, with my stainless blades, unless they're dedicated slicers because (maybe i'm wrong) i anticipate it chipping out quicker.

 

[grizzled gizzard]

There are many variables, but starting at 20* per side is a good starting point with which to experiment with the heat treat (hardness), and how you use this knife. It sounds like you use your knives carefully, so 15*/side may jolly well work for you.