What Angle Do You Prefer Your Peanut Sharpened to?

L

LaughingBones

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Dec 26, 2014
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I've been touching up a Case Peanut I just bought and with all the Peanut fans, I figured I would ask what angle you prefer for both blades?
 
I convex both of my blades, I pretty much end up doing it to all my pocket knives, I'm not really sure on the exact angle just what feels comfortable in my hand at the angle I use, I free hand sharpen and knock the shoulder down and marry the edge to the side of the blade so there is a smooth transition from the side of the knife to the cutting edge the gradually gets steeper , leaves a stronger edge without drag, easy to touch up by stropping pretty much on anything, leather, belt, newspaper, jeans, etc., not sure if that makes sense the way I explained it, but works well for me, and my knives tend to stay really hair shaving sharp, I've used my peanut for just about everything from fine tuning coping joints, to whittling, food type things, bushcraft and just about every other mundane task.

Pete
 
Stitch, that is great to hear. I posted another thread about issues I was having sharpening my peanut. Last night I noticed the blade was pretty much at a 40 degree inclusive angle out of the box. I touched it up, but wasn't happy, so I reprofiled to 30 inclusive which took forever and still wasn't happy, so I put a 40 degree micro bevel for a good convex edge and I am very happy with the out come. It sounds like I may have made the right decision. Now just doing a some stropping on leather with green dico compound.
 
I put a straight 40° inclusive angle on Case blades. Most of the blades on my Case knives don't seem to me to need any thinning. They are already fairly thin, so I don't adjust the back bevel.
 
Stich2442 said:
I convex both of my blades, I pretty much end up doing it to all my pocket knives, I'm not really sure on the exact angle just what feels comfortable in my hand at the angle I use, I free hand sharpen and knock the shoulder down and marry the edge to the side of the blade so there is a smooth transition from the side of the knife to the cutting edge the gradually gets steeper , leaves a stronger edge without drag, easy to touch up by stropping pretty much on anything, leather, belt, newspaper, jeans, etc., not sure if that makes sense the way I explained it, but works well for me, and my knives tend to stay really hair shaving sharp, I've used my peanut for just about everything from fine tuning coping joints, to whittling, food type things, bushcraft and just about every other mundane task.

Pete
Click to expand...

That's essentially what I've done with my CV Peanut and many other traditional knives. I thinned the edge grind with scrubbing strokes on a Fine DMT 'credit card' hone; this initiated the convexing somewhat, at a pretty low angle (probably 25° inclusive or so) that just 'feels right' in the hand when sharpening. Stropping on denim or linen with some white rouge cleaned up & polished the convex very fast, to laserbeam sharpness (thin blade + low angle = WOW!).


David
 
knarfeng said:
I put a straight 40° inclusive angle on Case blades. Most of the blades on my Case knives don't seem to me to need any thinning. They are already fairly thin, so I don't adjust the back bevel.
Click to expand...

+1 on this. I don´t do too much work on them. On knives with such thin blades ... :rolleyes:
 
I sharpen my peanuts at 40 deg on a sharpmaker, and a bit less if freehand.
I only had to remake a bevel on one that was badly misaligned, and i put a 30 degrees one with a 40 microbevel.
 
I'm liking this Peanut. The reason I ended up picking one up is, I received a gift card to a major sporting goods retailer. I saw it and snagged it up. The smallest knife I've carried was a Swayback Jack up until I bought this. It will definitely get some pocket time when I'm not carrying my Case Canoe or the SBW. I'm actually missing my Case Canoe. It's been sent off to Case for warranty because of major blade play in the spear and pen blades and the pins were showing though the bolsters.:mad:
 
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