what angle and type of edge for a biltong for mostly slicing,some chopping?

U

uluapark

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Aug 10, 2013
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What type of edge do you reccommend for a biltong used for mostly slicing, and some chopping? what angle would you set the edge to?
this knife will be used to cut onions, butcher game, clean fish, cut meat and split sapplings for firewood.

I have on order a lansky angle guide sharpening system to sharpen it<......i am a failure when it comes to freehand sharpening, i tend to make knives duller, not sharper,lol:eek:. anyone use diamond stones vs regular whetstones on their kuks? how does it do? any noticible difference?

any help is appreciated.
 
Dont void your warranty by re-profiling your edge too drastically. Its made for biltong (meat) so it should already fit your need as is. You might black marker the edge and use your Lansky or whatever you have to determine what the existing angle is then touch it up at the same angle before possibly voiding your warranty. Just my thoughts.
 
Didn't know that reprofiling voids warranty.
Now if it's down to 10 degrees and chips it's kind of obvious but sharpening at common angles shouldn't void anything. Shouldn't.
 
I didn't think the Bilton was one of the ones warrantied although I have no doubt they would take care of a person.
 
OK maybe i sounded too harsh about the warranty but yep if you ground it down to 10º or something then you might have a problem. We know Aunti will take care of ya within reason and probably then some. When I get a new knife, axe, lawnmover blade...(anything with an edge) before I go grinding on it no matter what it is used for I determine the approximate angle on it if for no other reason but just to add something to my understanding of the tool and why the manufacturer did what they did. Cant say I always agree but I have bought knives before where I adjusted a 25º angle down to 18º for example. If I bought a fish filet knife and it had 20º edge then I already know its comming down! But im going to check it first.
 
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