Toothy Edge" and Angle Question

Hankins

Hankins

Joined
Dec 7, 2008
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Noticed that depending on the steel used that a somehwat "Toothy" Edge seems to cut better than a polished one...
Reccomendations for the grit and Angle for a scary sharp toothy edge??? On 154cm
Edge thickness before setting the final edge?
Will be on a Tactical style blade

Have been using 1095 flat grind with a 15Micron Convex edge. gets the job done but I like em Scary Sharp!
 
to get the knives i make sharp with a toothy edge i use a 400 grit belt and finish off with the slotted paper wheel. this will work for a v edge or convex edge. for a really toothy edge that has bite i like a 120 grit finished off with the slotted paper wheel.
 
is that 154 CM or CPM 154 CM? (makes a difference in carbide structure and size)

-Page
 
The angle depends on the use of the knife.
When you say "tactical" do you mean as in person-to-person combat, or do you mean field use cutting anything that needs to be cut?

I would make the edge at a lower angle for flesh cutting than for rope and box cutting.
About 20 degree included angle is good for a fine edge, and 30 degrees included angle for a more robust edge would be a good starting point. After testing the edge, adjust as needed. In either case, make sure the main blade bevel is thin enough for cutting, or the knife won't cut well regardless of the edge angle.

Use a sharp 220 grit belt for a toothy edge, and 400 grit for a smoother edge. Buff after sharpening and the edge will scare the he!! out of you. As suggested, paper wheels will buff the edge nicely.
 
Plan is to use 154CM unless there is a significant difference between that and CPM154 CM
 
Not a real big difference. One is just the Crucible Particle Metallurgy product (CPM). The carbide size and a few metallurgical things are different, but the HT and performance are pretty much the same. I like CPM steel because they give a more consistent edge and are easier to finish. I used 154CM for years before switching to CPM 154.
 
i recently started to use cpm154, to me there is no comparison Robert. 154, ats-34 and the like will take a fine belt edge. cpm154 will take a screaming edge with very little effort and hold it forever. i will never downgrade to something less then cpm154. i use a worn 120 grit belt, then
a quick strop on leather belt and i have an awsome toothy edge. 25 degree is what i shoot for.
 
balibalistic said:
i will never downgrade to something less then cpm154.
Click to expand...

I agree completely, CPM-154 is my gold-standard, go-to stainless and I see no reason to use anything less. CTS-XHP and Elmax may actually be even better, more testing is needed on my part.

Anyhoo for a toothy, aggressive edge that will still shave hair cleanly, I use a worn 400-grit belt and follow by machine "stropping" on the back of an old belt with a little white buffing compound. CPM-154, O1, 1084 and CTS-XHP all take a wicked working edge very quickly this way in my experience.

It may be worth noting that I take my edges a little thinner and a little more acute than Stacy recommended above; I find that quality steel and HT stand up to moderate/rough use just fine and they cut better. Plus if you don't like the results, it's much easier to thicken up a thin edge than it is to thin out one that's too thick ;)
 
James and Bali_--- Great advice
Looks like I will be giving Aldo a call in the near future for some CPM154

What about A-2 just as a side note for people who like Carbon Vs Stainless (Can O worms I know)
 
I haven't used it myself but lots of people swear by A2 for heavy-duty knives - good toughness, not real difficult to sharpen, and not super-picky about being kept clean are the reasons often given. I don't know of any reason it wouldn't work just fine.
 
James, Those are included angles. That is 10 degrees per side...which is really acute. You are right, thin is the way to co if you want the knife to cut.
 
Gotcha, we're in agreement then. I was typing faster than thinking again :o 20 degrees included is the standard I shoot for :thumbup: 30 deg included on quality steel should indeed be very durable.
 
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