what angle to use when sharpening my PM2

T

TTpower

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Apr 20, 2007
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I use a Spyderco Sharpmaker when sharpening my knives. I'm not sure if I should use the 30 degrees angle or the 40 degrees angle to sharpen my PM2. What angle do you guys sharpen your PM2? TIA
 
40. I've kept every PM2 I've ever had absolutely shaving sharp at 40. I'ts a thin enough blade that this geometry seems to work well.

You can always do the sharpie trick and see where you are with either setting.
 
TTpower said:
how do you remove the sharpie from the blade after ?
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alcohol, any basic solvent, but generally it gets sharpened off.

TTpower said:
By the looks of it. it does seems they are at 30 deg. I wanted to be sure so I don't ruin the knife:D
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Watch the video on the sharpmaker, please. It answers all the how-to questions. The 30 degrees is followed up by 40 degrees to put the final micro bevel on it. The idea with the sharpmaker is not necessarily to sharpen the whole bevel at 30 degrees.
 
It depends on the steel for me. When I actually sharpen, my S30V PM2s are sharpened (microbeveled) at 20 dps (40 deg setting). My Cru-Wear PM 2s are sharpened at 15 dps (30 degree setting). These days, mine are maintained with strops, mostly, so the "setting" I use is just to follow the bevel that's already on the edge.

I think I remember that Spyderco aims for a 30 deg factory edge so that the 40 deg Sharpmaker setting can be used to add a microbevel for a bit stronger edge. At least, that's what I remember reading somewhere on one of Spyderco's forums.
 
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30 or 40 degrees, nothing is going to get ruined. It is largely your preference, though you should consider the type of steel as well as your intended use. I personally prefer 30 with no microbevel unless I am repeatedly cutting through some very tough media and I need the edge to be a bit stronger.
 
I find 15-17 degrees per side offers a balance of durability, edge retention and performance.
 
The S30V version is best with 15 DPS with a 20 DPS microbevel. Almost all of the higher-end steel models can be run at 15DPS without a microbevel. The S110V model can be run at 15 DPS if you're using diamond stones with diamond strops. Lower than that, and you may get carbide tear out.

If you're hard on your knives, just go 20 DPS and forget about microbeveling regardless of steel.

I run my Rex45 at 13 DPS and it is MONSTER.
 
thanks for the great advice. I think I'll try the 30 degrees first then finish it with the 40 deg :D
 
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Cypress said:
The S30V version is best with 15 DPS with a 20 DPS microbevel. Almost all of the higher-end steel models can be run at 15DPS without a microbevel. The S110V model can be run at 15 DPS if you're using diamond stones with diamond strops. Lower than that, and you may get carbide tear out.

If you're hard on your knives, just go 20 DPS and forget about microbeveling regardless of steel.
I
I run my Rex45 at 13 DPS and it is MONSTER.
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Ditto - the 40 degree microbevel setting will work for years on any knife with decent steel. This is what I use on my Gayle Bradley EDC.
 
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Guys curious why a lot recommended doing 30 (15 dps) first then 40 (dps)? I have always done 15 dps for folders and 20 dps for fixed blades. I am going to try the micro bevel but I would have assumed that you should do the 40 inclusive degrees first then the 30. Seems like y’all are recommending the opposite. Why???
 
40 degrees is a wider angle (more obtuse). You can't do a wide bevel and then put a narrower bevel right at the edge. We use a 30 degree bevel first because it's thinner behind the edge and makes a better slicing angle. Then we put a 40 degree angle right at the apex of the bevel to give a bit more strength/stability to the edge.

If your 15 dps edges hold up for you and don't roll or chip, stick with that. You've found what works for you and your cutting needs.
 
TTpower said:
how do you remove the sharpie from the blade after ?
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The sharpie should be marked on the edge tip only. That is the part you are sharpening and are concerned about. Don’t make a mistake of turning the fat tip sharpie on its side and laying down a 1/4” mark on each side of the knife edge or you will have lots to clean up afterwards. (Rookie mistake I made long ago, I meant don’t ask me how I know).
 
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