What angle for the Grip?

[brians]

Good morning guys,

To what angle do you like to sharpen your Griptilians?

I just set one to 30 total on the sharpmaker, and it is shaving with little weight, but am wondering about the edge strength.

What say you?

 

[Kaizen1]

Edge strength should be just fine. 30 degrees should work for all tasks other than hard chopping/battoning. I wouldn't worry about it.

 

[Mr. Clean]

Personally the 40 has always been good. I have had everything I've owed at the 40 on the sharpmaker, Sebenza, Grip, Ritter Grip, Para, etc. etc. etc.
That makes it easy too, just touch it up and go.
I think too that 30 degrees or less, inclusive, is too acute for s30v or 154cm.

 

[Kaizen1]

Not to be argumentative with Mr. Clean, but none of the knives I've ever owned were ever kept at 40 degrees and I've never had issues with chipping, edge retention or edge damage due to the angle.

 

[knarfeng]

I use 30° inclusive for most of my knives. That includes D2, Buck 420HC, VG10, and 154CM. I've not had any problems.

I have a couple of Case knives in Tru-Sharp that I sharpen at 40° inclusive because they are only hardened to 56HRC and I don't think they are strong enough to support a thinner angle for the types of cutting I do. I also sharpen my kitchen knives at 40° inclusive for the same reason.

 

[Mr. Clean]

Not to be argumentative with Mr. Clean, but none of the knives I've ever owned were ever kept at 40 degrees and I've never had issues with chipping, edge retention or edge damage due to the angle.

I use 30° inclusive for most of my knives. That includes D2, Buck 420HC, VG10, and 154CM. I've not had any problems.

I have a couple of Case knives in Tru-Sharp that I sharpen at 40° inclusive because they are only hardened to 56HRC and I don't think they are strong enough to support a thinner angle for the types of cutting I do. I also sharpen my kitchen knives at 40° inclusive for the same reason.

I respect your guys' opinion. Mine is based solely on opinion, and no fact My kitchen knives are the only ones that go lower than 40, or even 30 for that matter. All my knives do slice well though!