What angle bevel on the new BladeForum Trapper?

surlyman

surlyman

Gold Member
Joined
Aug 18, 2009
Messages
209
Hi all,

I have been working on my sharpening skills for the last year, finally graduating to DMT diamond stones and a Spyderco ultra fine stone. However, my abilities freehanding are still in the "development" stage, so the idea of sharpening my new, beautiful BF knife has me nervous. I have a Spyderco Sharpmaker (30 and 40 deg. inclusive) and a Lansky Crock Stick sharpener (40 and 50 deg. inclusive). The height of the bevel is very short on this knife. Should I use the 50 deg. on the Lansky to sharpen the knife?

What would you estimate is the angle on the "factory" grind of this knife? Sorry for the newbie questions. I touched up the blades with my Lansky and it slices magazine paper pretty easily, but I still have to run the edge back and forth a couple of times to break the skin on a tomato.

I realize this may be a post for the "maintenance" thread, but all the people who own this knife are here, I assume.

Thanks,

Tal
 
I prefer 30 degrees inclusive for most of my slipjoints. I carry them for slicing and I have gotten some really good edges at between 30 and 34 degrees
 
Same here, around 30 degrees. Although my slipjoints are used for easier tasks like slicing and whittling, so if you plan to use it harder 40 degrees may be better.
Plus if you sharpen free hand and still lacking some skill like me, I'd say go for a lower angle because the bevel will inevitably get a little convexed. (Or one blade very acute and the other for heavy duty stuff?)
 
Thanks for the feedback. It looks like I was working on the wrong angle. I was sharpening on the 50 degree. I will hit the Sharpmaker at 30 when I get home.

Tal
 
I always use the second hole on the Lansky, which I believe is 20 degrees, for an over all angle of 40 degrees. Get's as sharp as I'd ever need. Sharper than some razors. I can't imagine needing more than that and having to compromise the edge holding with a very thin bevel.

Speaking of which, I sharpened mine last night. The clip point sharpened up fast and easy. It took me an hour to get the Wharncliffe sharp. About a 1/2 inch section right in the middle just didn't want to take. Both ends were hairsplitting and the middle was dull as a butter knife. Finally got it though.

This is a very well made knife. Solid and heavy. Needs some color in the bone, but otherwise awesome.
 
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