I need some help from the knife gurus on the forum.
I know that it is generally wise to maintain an edge at the same angle as received from the maker or manufacturer. But how does one know what that edge angle is?
With kitchen knives this is not a problem as I can assume that a knife is probably going to be at 18 to 20 degrees. Of course such a thin edge isn't going to last too long, at least not with the common Old Hickory knives in my kitchen. But I expect to have to touch up these knives often which is no bother inasmuch as the steel is relatively soft.
But what about my pocket knives? I have no idea what the correct factory angle is. I manage to keep these knives sharp enough to shave the hair on my arm, but that is just the beginning of sharp. Of course that is sharp enough for the mundane uses to which I put a knife. But I'd like to do better. I keep thinking that part of my problem is that I am never sure whether I am sharpening at the proper angle.
I have the usual assortment of sharpening systems. I have a good medium Arkansas stone. I have a diamond impregnated V stick and a ceramic set of sticks. And I have a Lansky system which gives the choice of only three edge degrees. I vastly prefer the sticks, using the diamond first, then the ceramic sticks and finishing up with a few licks on a broad leather belt which I use as a strop. But I am only guessing about the angle I am using when I employ the sticks or the stone. I know what a 45 degree angle looks like. I know that roughly half of that gives me a 22 or 23 degree angle, and I figure that should be about right for most pocket knives, but I am just guessing.
When sharpening a knife I am always reminded of the admonitions of an old man who lived in my neighborhood during WWII who sharpened knives for the housewives up and down the street. He said every stroke that doesn't sharpen a knife dulls the knife. I wish I had taken some lessons from him because now I am as old as he was at the time, and I am still wondering with each stroke whether I am sharpening or dulling the knife.
So those of you who know these things, please give me a little advice.
I know that it is generally wise to maintain an edge at the same angle as received from the maker or manufacturer. But how does one know what that edge angle is?
With kitchen knives this is not a problem as I can assume that a knife is probably going to be at 18 to 20 degrees. Of course such a thin edge isn't going to last too long, at least not with the common Old Hickory knives in my kitchen. But I expect to have to touch up these knives often which is no bother inasmuch as the steel is relatively soft.
But what about my pocket knives? I have no idea what the correct factory angle is. I manage to keep these knives sharp enough to shave the hair on my arm, but that is just the beginning of sharp. Of course that is sharp enough for the mundane uses to which I put a knife. But I'd like to do better. I keep thinking that part of my problem is that I am never sure whether I am sharpening at the proper angle.
I have the usual assortment of sharpening systems. I have a good medium Arkansas stone. I have a diamond impregnated V stick and a ceramic set of sticks. And I have a Lansky system which gives the choice of only three edge degrees. I vastly prefer the sticks, using the diamond first, then the ceramic sticks and finishing up with a few licks on a broad leather belt which I use as a strop. But I am only guessing about the angle I am using when I employ the sticks or the stone. I know what a 45 degree angle looks like. I know that roughly half of that gives me a 22 or 23 degree angle, and I figure that should be about right for most pocket knives, but I am just guessing.
When sharpening a knife I am always reminded of the admonitions of an old man who lived in my neighborhood during WWII who sharpened knives for the housewives up and down the street. He said every stroke that doesn't sharpen a knife dulls the knife. I wish I had taken some lessons from him because now I am as old as he was at the time, and I am still wondering with each stroke whether I am sharpening or dulling the knife.
So those of you who know these things, please give me a little advice.
