what degree/ angle do you sharpen your knvies?

depends on the knife Im sharpening. I will almost always try and match the factory angle.
So if Im sharpening a Spyderco Endura. I will do 30 decrees inclusive.
 
First time sharpening from a factory edge is 17 degrees on my lansky and then its hand done after that. So some may be thinner others may be thicker. I have 2 blades I have zero ground as well. No secondary bevel just a primary. From the spine to the edge, all one continuous slightly convex angle.
 
I usually put on a 20 degree inclusive bevel and a 25-30 degree inclusive microbevel.
 
I keep folders between 30 degrees adn 40degrees inclusive. Anything more than that and it wont cut/slice as precicely and cleanly
 
Depends on a lot of factors including the size of the knife, grind thickness, steel type, hardness, and intended use. A kitchen knife in something like m390 or shirogami white #2 can be taken to around 20° inclusive relatively easily, where as for a hard use fixed blade with a thick blade would preform better at 40°-50° inclusive. For my general use edc knives I like to keep them around 30° inclusive but will occasionally go down to around 25° inclusive on knives with steels like m390, cts-204p, and cpm-m4.
 
30 degrees inclusive, with a 40 degree microbevel, for the most part. My barkies are more like 20 with a 30 mnicrobevel though.
 
I used to stick with factory angles but now that I have a wicked edge and can reprofile easier I put my carry knives to 30. Knives I sharpen for others I do at 40, that way I don't have to do theirs as often.
 
I haven't got any idea what angle I sharpen at. I've been free handing my whole life, and I sharpen what looks and feels right.
 
I use the thinnest angle that a particular knife holds its edge for the purposes I'm using it for. I think there's too much talk about "Well this steel does good at this angle," because frankly it all changes from knife to knife because of things like blade grinds, stock thickness, etc.

That pretty much always comes to under 40 degress inclusive for my knives and their purposes. My Izula EDC is at 35 inclusive, but my Kershaw Needs Work which I use as around-the-house-utility is at 28 inclusive.
 
Using the paper wheels, I normally sharpen my users to about 30* inclusive. I say about since I have not measured them. However, I have the wheels measured and marked for 15* and use a visual line marked on the buffer motor as a guide. If I were to measure the blade angles, they would be within 1* - 2* of 30 inclusive. Close enough for my use. If I am sharpening something for extreme use such as an ax or machete, then I adjust for about a 40* edge. I find that most new blades from the Mfg. are closer to 40* - 45* out of the box. (Spyderco being the exception I understand. Have never had a new Spyderco myself to examine) I re-profile all of my new knives to my standard edge angle. I don't take the blades steel makeup into consideration for my usage.

Blessings,

Omar
 
I don't aim for a specific angle. But, after doing some measurements and calculations on everything I've re-bevelled thus far (always going more acute), the vast majority of mine come out to ~30° inclusive or so, sometimes a little less.


David
 
I average 18 per side on most knives with a 5 degree per side convex geometry. (Measured and confirmed by a CATRA goniometer)
 
depends on the steel, a stable steel I may do at 10 per side, but it is almost always 15 degrees or steeper, unless the knife is made with thick geometry (think a strider) , which in that case id go 17 at the steepest.
 
I sharpen knives for people on my Wicked Edge sharpener.
Most common or garden variety kitchen knives and folders I do at 20' per side.
Carbon steel butcher knives and boning knives I do at 17' per side.
Good quality chefs/kitchen knives I do at 17' or 18' per side.
My own good quality folders with better steels like S30V, 154CM, M390 etc between 17' and 20' per side depending on blade thickness.
Stainless fish filleting knives I get a lot of and I've found 20' per side is good, much sharper and they tend to go through the skin when skinning the fillet.
I know 2 people with a Sharpmaker, I sharpen their knives at 17' or 18' per side, and they can maintain their sharpness quite well with a 20' per side micro bevel care of the Sharpmaker.
This is largely based on feedback from people I've sharpened knives for. Even though most of them don't say anything more than 'darn that's sharp', I do get helpful feedback from farmers who kill and process sheep, hunters of wild pigs, and salt water fishers, of which there's plenty where I live.
I'm no expert compared to many on this forum that's for sure, but the average punters take their knife home thinking I am, bless them. :)
 
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