- Joined
- Jun 23, 1999
- Messages
- 1,209
Pretty good Tim! I've experimented with a few angles and discover that with a thin knife like yours, even a 22 deg (about 43-44 deg inclusive), cuts very well, and lasts a long time! I like sharpening as much as the next knife-nut, but I don't see the point in ruining a knife by having to resharpen it too much thanks to a too-acute secondary bevel. Once again, thinness, esp. behind the blade proves to be the big advantage.