What blade profiles do you sharpen your stockman at?

[the_mac]

I just got a new stockman (from case) and was thinking about what kind of edges I would put on the blades when sharpening time came... And I was thinking a very acute and high polished edge for the spey, an obtuse and high polish for the sheepsfoot, and a medium angle somewhat coarsely polished edge on the clip...

That way I could use the spey for fine push cuts, the sheepsfoot for tough pushcuts, and the clip for slicing...

Make sense, or would you guys suggest a different configuration?

 

[Garonne]

I've got a Queen with BG42 steel blades, actually i convexed the 3 blades,
30°(per side) spey blade, 25°(per side) clip and sheepfoot blades. I don't know if this a good or the best choice but these bevels cover all my needs.

 

[gaj999]

I've got a Queen D2 large stockman that I run at 15 degrees per side on clip and sheepsfoot, and 10 degrees per side on the spey. I convexed the clip blade a bit. It works well for me.

Gordon

 

[Gryffin]

Funny, this just came up in another thread last week. Here's what I posted then (with some minor updates):

• Sheepsfoot blade: I put a heavy, 40 degree bevel on mine, and use it for the heavy work: carving wood, cutting rope or cord or strapping or cardboard, etc. It's easy to control the depth by putting my finger over the spine, and using just a bit of the tip, e.g. for slicing packign tape without cutting the contents. One of the best uses I've found is for those damnable plastic clam-pack packaging — the straight edge doesn't try to slip out of the cut like a curved edge does.
  
  
• Spey: I sharpen this one down as thin as I can get, usually around 10 degrees on carbon/CV, or 15-20 on stainless if it'll let me. This is the one I use for fine slicing of soft materials like foodstuffs, fabrics, leather, etc.; I also use it to shave down calluses (I know, yuck, but it's true!).
  
  
• Clip: This one gets a medium 20-30 degree edge, and is used mostly when I need a long cutting edge, such as food prep (e.g., halving an apple) or where I need a nice sharp point (e.g., digging out a splinter).