What angle do you sharpen tour knives at?

Are you talking 8-10 degrees inclusive, or per side? Also, what types of knives are we talking?

Most of my knives are sharpened to 19 degrees on a side. I drilled my own set of holes in my Crock Stick block. I do have one or two heavy use knives and my field dressing hatchet at 25 degrees on a side.

For knives 15 to 19 per side works for me. Depending on the steel and use, some get a micro bevel.

I prefer 17. Under 15 tends to get raggedy more quickly.

I’ve heard 17 is ideal for general use knives.

The reality is that the angle I use is “about that”. As in, whatever the angle is as I take the swipes on the stone. I do t get to scientific. I want my knife sharp as quickly as is practical.

I used my Dad's Lansky set-up for 17 degrees, and over the years, learned I could get 17 deg. off-hand pretty well.

I use the setting the WorkSharp recommends. kitchen knives are different than hunting and pocket knives. Has worked well for me...YMMV

I sharpen most knives at the angle of sitting at my desk.....

Sorry had to do that.

I just sharpen by what feels right with that stone or system and that knife.

I try not to over think things. I wonder about folks that try to acheive the sharpness of the knife given Brother Dave's version of Brutus "so sharp you could hear the little microbos scream when they fell apart when he breathed on it" I like a knife to be sharp enough and have an edge that last more than one cut.

So yeah, what feels right....

-kBob

I don't overthink it either. I just keep the angle that came on it from the factory. With experience I can "feel" and "see" when the blade is at the right angle.

Buzznrose said:

I use the setting the WorkSharp recommends.

Click to expand...

Same here. For sharper but easier used pocket knives they say 22.5. Granted the worksharp is convex rather than flat grind too.

I have been watching this thread though to see what others say

20 degrees per side.

Depends. I learned to sharpen blades on my grandfathers lap. He was a Swedish cabinetmaker woodworker and we sharpened his chisels and planer blades. I learned to sharpen by hand and by feel. Different blades different requirements different angles.

Depends on the knife; my kitchen knives get 15 degrees except for the chopping chef knife, it gets 20. I use a Lansky system

20 for everything here

25° per side...tends to retain edge a little longer than less angle for me.

I do 21° because that’s what I figured out for my homemade jig which involves a Lansky clamp, a small steel block, a steel rod, and a microphone stand. Very Rube Goldberg. I lack the ability (or possibly the patience to acquire the skill) to hold an angle that is necessary for good hand sharpening, but I have finally worked out a deal that I *can* do ... with a 1x30 HF belt grinder and some fine-grit belts (and a leather one that actually seems to make a big difference).

Now if I had three grinders so I wasn’t changing belts all the time... But seriously, I am happy because now I can actually have sharp knives all the time. Only took me sixty-some years to figure it out, too. Imagine what I’ll come up with in another sixty.

I sharpen all my knives at the angle set on the Lansky Blade Medic, which is is 22.5 per side. It is a versatile tool for a guy who is lazy when it comes to sharpening.

12 degrees per side with a 15 degree per side microbevel. I have 1 knife I keep at 17 degrees per side (dps) with a 20 dps microbevel. It's used for more than just cutting though.