What angle for sharpening your Manix?

[Terry M.]

I've sharpened my mini-manix to a 15 degree angle and the edge holding is awful. I know it's not the right type of knife for that great of an angle, I just wondered what you guys sharpen yours to?

 

[Terry M.]

Oops. Just realized I should have put this in the toolshed. Mods, please move over for me? thanks, sorry.

 

[mmarkh]

I do 15 degrees each side on my Manix and it holds a great edge.

 

[gunmike1]

I thinned it (actually Thom Brogan thinned it) from 12 per side factory to 10 per side, and with a 15 degree microbevel it has had good edge retention and durability, along with good cutting performance for such a thick piece of steel.

Mike

Edit to add: Is it microchipping? My Native chipped on light cutting and sharpening until I sharpened it several times, and this has been an often reported issue with S30V.

 

[WadeF]

Is the knife ever sharp at some point? It sounds like you could be putting a burr on the edge and once that is worn off, you're left with a dull knife.

 

[Kaizen1]

What materials are you cutting?

 

[Knife Outlet]

Angle is a function of application and steel hardness. There is no right or wrong answer without knowing these things. We can guess at the hardness from the steel type but only you know the application.

For general folding knife applications, I would probably suggest a 20 degree bevel for blades below 58RC and 15 degrees for those above it. However, what you cut and how can change this recommendation a lot. As an example, with kitchen knives, I cut the angle more acute for knives that aren't used against a cutting board than those that are - even though the steel may be identical.

 

[Cougar Allen]

 

[Terry M.]

Yep, it's sharp, no burs, I've been sure to check for that. I've been sharpening the damn thing every night. I always sharpen once a week. But every night? PITA!!!

I said 15 degree angle, sorry, it's a 17 degree according to the Lansky jig. I sharpened tonight to a 20 degree.

I am just getting very frustrated with this knife. I love how it's a tank and it will work perfect for my job but I've got to fix this edge retention thing.

I typically cut cardboard, sheathing on phone cable (not the actual wire), and other everyday items.

What the hell am I doing wrong? I sharpened my mini-griptilian to 17 degrees and it was razor sharp all the time and held an edge for a week at a time. What the hell?????

 

[Cliff Stamp]

For that type of work I would go lower than 15 as the primary. Either the sharpening isn't optimal or the steel is buggered.

-Cliff

 

[Bolstermanic]

Remember that the angle stamped on the Lansky is for knife edges that are close to the clamp edge (Think sheepsfoot blade on a traditional stockman's knife). A Manix has a whopping deep blade. You may be making a much more acute angle than you think you are. Do the trigonometry. I've noticed that on the much smaller Caly III, using the Lansky 17 degree setting actually gives me a 12-13 degree per side edge, because the Caly III blade is deep.

 

[markhait]

I sharpen mine at 20 deg. and I don't seem to have any problems. I don't use it all day, but did take it camping this summer and sharpened several marshmallow sticks and it still remained shaving sharp. I now have become a fan of the cardboard sharpening wheels. Man o Man can I get my Manix sharp now and in such a short time. Its power stropping to the extreme!

 

[starboard]

Mine's at 15, and holds the edge superbly.

I gotta give a thumbs up to the scales, too. Today the knife went flying onto the pavement, and was in essence unscathed. There are a couple tiny impact marks on the corners of the G10, but considering the force of the concentrated impact, that stuff is amazingly durable.