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5,437. Jun 4, 2017. #13. Even fillet knives are no sharpened to 16 degrees inclusive, more like 30 degrees inclusive. Only surgical knives with delicate edges are sharpened as low as 13 degrees per side or inclusive. It takes a super steel to get that low and still hold up to use.
20 degrees inclusive was the "normal" edge angle for a knife. I believe my circa 1978~1986 Old Timer 858 has a 10DPS factory edge. 30 ~ 40 degrees inclusive was what you sharpened an axe, hatchet, or Tommy Hawk to. I've not experienced excessive dulling, rolled edges, or chipping, using them to whittle, clean fish, peel critters, scrape gaskets ...
Which is WAY too obtuse an angle for my liking. I so wish that they would consistently do around a 30-40 degree edge! I love my benchmades but man is it a pain to have to reprofile EVERY new benchmade knife I get. They could really use a few people with a better understanding of edge geometry doing their sharpening.
Dec 14, 2016. #1. On the Case website, as well as on the insert in each of their knife boxes, they recommend, when sharpening, to "hold the blade at a 10 to 15 angle from the surface of a sharpening stone". I have looked at various fixed angle sharpeners or systems with adjustable sharpening guides and none that I have seen allow for sharpening ...
Sep 6, 1999. #5. I have a couple a CS recon tanto and a master hunter. I believe I read in some CS literature that the angle used was 23 degrees for one or the other or both of my knives. I use the Lansky sharpening system and have found 25 degrees works fine. The edge goes on pretty easily and holds up pretty well. A.
I have one fairly old stainless steel Chicago Cutlery chefs knife, 41S marked on the walnut handle. I reprofiled and sharpened it with a convex edge on a 1" slack belt sander, finishing with a leather belt and then buffing wheel. Produced a super sharp edge which lasts "forever" if used only on a plastic cutting board.
Mar 26, 2001. #1. Can anyone tell me the Buck manufactures recommend sharpening angle for the Buck 110 blade. Mar 25, 2001. #2. Buck says: The new "edge 2000" is 30°. The "old edge" before was "close to 50°". (which was a reason for "good edgeholding") Happy sharpening.
yes, for quite a while Victorinox's claim was 15deg/side -. which always seems to me a bit too acute for the steel and hardness used. Scan of a tag with Victorinox cutlery circa early 90's. However since I use V-hone crock sticks at about 20+deg /side and have looked under magnification I still feel that the edge angle is possibly closer to ...
The best thing you can do for that USMC is to take it, sharpen a proper angle (I believe it ships at 20 degrees), then strop the edge to a smooth finish. The smooth finish is the most important part, because it massively (esp. if you put a mirror finish) reduces cutting drag, which increases the edge retention. C.
30 total angle for the back bevel (15 degrees per side) and 40 total angle (20 per side) for micro bevel edge angle. The knife doesn't have to have a polished edge. A good knife steel should hold up for dressing and skinning out one deer but it never hurts to have a small pocket sharpener to touch up the edges if needed.