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What angle do you sharpen tour knives at?

Discussion in 'Non-Firearm Weapons' started by daniel craig, Jul 29, 2020.

  1. daniel craig

    daniel craig Member

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    Seems that most easy sharpeners have 20 degree guides but I prefer about an 8-10 degree.

    What do you like?
     
  2. ugaarguy

    ugaarguy Moderator Staff Member

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

    mcb Member

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    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.
     
    Last edited: Jul 29, 2020
  4. bikerdoc

    bikerdoc Moderator Staff Member

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

    entropy Member

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    I prefer 17. Under 15 tends to get raggedy more quickly.
     
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  6. earlthegoat2

    earlthegoat2 Member

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    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.
     
  7. entropy

    entropy Member

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    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.
     
  8. daniel craig

    daniel craig Member

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    Per side
     
  9. Buzznrose

    Buzznrose Member

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

    C5EC32AB-2A6A-45F1-969C-664DF63D28EB.png
     
  10. kBob

    kBob Member

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    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
     
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  11. jmr40

    jmr40 Member

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    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.
     
  12. crestoncowboy

    crestoncowboy Member

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    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
     
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  13. Boattale

    Boattale Member

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    20 degrees per side.
     
  14. Kingcreek

    Kingcreek Member

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    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.
     
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  15. George P

    George P Member

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    Depends on the knife; my kitchen knives get 15 degrees except for the chopping chef knife, it gets 20. I use a Lansky system
     
  16. Doc7

    Doc7 Member

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    20 for everything here
     
  17. sparkyv

    sparkyv Member

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    25° per side...tends to retain edge a little longer than less angle for me.
     
  18. Thunderchicken
    • Contributing Member

    Thunderchicken Contributing Member

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    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.
     
  19. 1942bull
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    1942bull Contributing Member

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    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. D415090C-CE7A-49E6-8A0B-573CAC97D6B1.jpeg
     
  20. DMW1116

    DMW1116 Member

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    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.
     
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