What angle do you sharpen at?

T

turismo8888

Joined
Jul 14, 2008
Messages
6
Just trying to get a general concesus on a good all-around edge for retention and strength.

My EDC is the mini-ritter.

Thanks
Chris
 
20 degrees inclusive. For knives intended for chopping, I sharpen at 25 degrees inclusive. Works perfectly for me.
 
If you want good edge retention and a sharp edge, 20 degrees per side would work well.
I usually put 20degrees on kitchen cutlery, and 12.5-17.5degrees for pocket knives, on the small blade of Vics i put 7.5degrees each side.
 
It varies.
Some knives get 30° inclusive.

Sometimes I follow Sal's Sharpmaker instructions and use 40° inclusive for the very edge and a bock bevel of 30°
 
I like a primary of 40° and a secondary of 50° on my EDC Chive. Lasts well, easy to maintain, cuts well.
 
i like a really thin edge...i use a convex bevel on everything, but i would probably guess around 10 degrees inclusive on alot of knives, very few get up to 30 degrees inclusive.
 
I'll put 30 inclusive on the kitchen knives; 30 back bevel and 40 final on the folders.

My Sebenza is a 40 degree from the factory and it's the sharpest knife I have - hair whittling sharp straight right out of the box!

I primarily use a Sharpmaker, which gives you the option of 30 or 40, so that's about what I have to work with. But it seems to work very well.
 
Since the ritter mini-grip comes from the factory with a 30 degree inclusive, would it be wise to keep the blade there?

What benefit does the micro-bevel have?

Thanks
Chris
 
The micro bevel also means that future honing will take seconds, until you need to recut the back bevel again, in which case a belt sander is handy, or a file, or the coarsest stone you can find.

My kitchen knives get anywhere from 30 to 40 degrees inclusive. The 30 degree tends to get dinged up in the dishwasher, and 40 takes this better, so I'm leaning toward that. Only the ones I use exclusively get a back bevel at 20-25 inclusive, with a microbevel at 30. I wash these with a sponge and put them back in the cabinet.
 
4 degrees per side with a 10 degree per side microbevel for small knives. 8 degrees per side with a 15 degree microbevel for larger knives.

Rough estimates BTW.
 
I think it depends on what you plan on using it for. I'm not sure about microbevels but I sharpen according the job. Eye surgery is different than dressing a deer.
 
I have no idea. I just know that what I've done is thinner than the original bevels on my Delica, and I like what I have it at. I have no real way of measuring.
 
I use my mini-RSK as a work knife (warehouse) and I've kept the factory 30 deg setting. That works fine for the things I cut (cardboard, zip ties, thin wiring) and it's really easy to touch up on my Sharpmaker.

My FG Spydies (Millies, Paras, Sage, and Caly 3) get sharpened at 30 deg and that seems to be a good angle for all around outdoor & EDC use.

My Sebbies and Striders get harder use and I keep them at 40 deg so I can use my Sharpmaker for touch ups.
 
We sharpen knives at my shop, our throwers are generally a 25 degree sharpen and the higher end knives I sharpen at 20 degrees.. I use the lansky sharpen/finisher. And to finish, I use never dull to clean and remove dirt and finger prints, and to shine i use mothers car wax... Works like a charm...
 
For all my knives and machetes, on a stone, usually with a circular motion, with the blade's spine held about half the thickness of my index finger and resting against said finger. What angle is that? It cuts and shaves very well.
 
For the normal size Ritter grib I lay the stud to the stone, it seems to be a good angel for me. (I don't let the stud grind on the stone, it's just to get an angel, then I move it out of the way )
 
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