what degree/ angle do you sharpen your knvies?

Noddy13 said:
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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You'll easily get away with 15 per side on your folders :D
 
I would say 90% of factory blades cannot hold a 30 inclusive bevel.
 
I just freehand thinned my Endura back to 25* inclusive (caliper calc-ed). Its angle will gradually increase with touch up and or micro-bevel over time. This 'over time' is short because I tinkers with the edge. Most of my non-kitchen knives edges are round 30*. I will micro-bevel if tasks at hand demand heavy impact.
 
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