What edge angles for a butcher knife?

[Storm W]

I'm just about to send out my first butchers knife. It didn't turn out as well as I hoped and the handle is a bit funky but it's comfortable and should work well. It's AEB-L with the @DevinT heat treat with a 325 temper if I remember correctly. I made the blade a couple of years ago. It's maybe .006-7"ish near the heal and tip and under .005" in the belly.. I didn't want to go to thin because I was afraid of bone contact and a friend is getting it for his father and I have no idea of how well it will be taken care of. What kind of edge is usually best for meat? The user works at a butcher shop so it will be used a lot.

 

[Stacy E. Apelt - Bladesmith]

I run them around 12DPS. Others make them as high as 20DPS.

 

[Storm W]

Than

I run them around 12DPS. Others make them as high as 20DPS.

Thanks Stacy. I figured you would be the guy to know. I ended up free handing it around 15ish maybe just a bit steeper than than I do my kitchen knives. I didn't know how much bone contact is normal and it's a gift so I can't ask the customer.

 

[Stacy E. Apelt - Bladesmith]

A good chef knows how to use his knives. Bone contact won't damage a blade unless someone is chopping on the meat with it. I do a local chef's blades at 10-12DPS. He likes them really sharp.

When freehand sharpening (the only way I do it), imagine a protractor on the belt and position the knife accordingly. Taping the below image to the wall behind the grinder helps with imagining the angle.
Other ways of getting a consistent angle are to use Fred Rowe's Bubble Jig or use a Wixey digital angle gauge (works very well) on wider blades.

 

[Storm W]

A good chef knows how to use his knives. Bone contact won't damage a blade unless someone is chopping on the meat with it. I do a local chef's blades at 10-12DPS. He likes them really sharp.

When freehand sharpening (the only way I do it), imagine a protractor on the belt and position the knife accordingly. Taping the below image to the wall behind the grinder helps with imagining the angle.
Other ways of getting a consistent angle are to use Fred Rowe's Bubble Jig or use a Wixey digital angle gauge (works very well) on wider blades.

Thanks. If it was a chef it would be something different. I think this guy just works for a butcher shop and is used to cheap knives. His son is into knives and wants to get him a present.

 

[3fifty7]

Working in a butcher shop is a different animal. You are working, it is about productivity. That is why most butchers I’ve been around use a Dexter Russell or Victorinox that are thicker behind the edge, and I could only assume a more obtuse sharpened angle, than we are used to. Also most blades are on the softer side that are constantly touched up throughout the day.