KnifeSlinger#81 wrote:I like to sharpen to as low an angle as I can without having a very wide bevel. I'm very picky about the way my edges look, not really the finish but more so having it straight, even and narrow. I usually do around 18-20 degrees per side but I do 15 or less when I can.
This is a good example of how I like my edges. All the blades on this knife profiled beautifully when I took it to 18 dps. A very nice straight and narrow bevel on all three blades. The blades are ground well and I'm pleased with the way they cut. The bevel is narrow enough that I may take them down to 15 in the future for even better performance but we'll see.
IMG_3351.JPG
Paul, that is a very handsome knife. I think it’s a GEC, but wanted to make sure? I love the color, the blade, shape and shield of that one.
Very nice.
SSk
SSk Mark “Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same.” Ronald Reagan
KnifeSlinger#81 wrote:I like to sharpen to as low an angle as I can without having a very wide bevel. I'm very picky about the way my edges look, not really the finish but more so having it straight, even and narrow. I usually do around 18-20 degrees per side but I do 15 or less when I can.
This is a good example of how I like my edges. All the blades on this knife profiled beautifully when I took it to 18 dps. A very nice straight and narrow bevel on all three blades. The blades are ground well and I'm pleased with the way they cut. The bevel is narrow enough that I may take them down to 15 in the future for even better performance but we'll see.
IMG_3351.JPG
Paul, that is a very handsome knife. I think it’s a GEC, but wanted to make sure? I love the color, the blade, shape and shield of that one.
Very nice.
SSk
Thank you. Yes it's a gec, a micarta 82 stockman. It has been my edc since I bought it.
-Paul T.
WANTED: Shapleigh Diamond Edge branded Schrades in good condition.
Quick Steel wrote:I use 15° for both pocket and kitchen knives.
How's the edge retention on such a thin edge?
I can give you my take on it. I think I can go longer between touch ups. Now part of that may be since there’s less resistance over all because of there being less shoulder to the cutting edge. I don’t know. It works for me.
“There are things in the old Book which I may not be able to explain, but I fully accept it as the infallible word of God, and receive its teachings as inspired by the Holy Spirit.”
Robert E. Lee
Anybody else lay them flat on the stone and rub them back and forth, for a full flat grind? Then a very slight secondary bevel at the edge. Not right for every knife but it’s great for some of them.
Joe thanks for that visual. I sharpen mine closer to the 30° inclusive one.
eveled wrote:Anybody else lay them flat on the stone and rub them back and forth, for a full flat grind? Then a very slight secondary bevel at the edge. Not right for every knife but it’s great for some of them.
My dad does pretty close to that. Problem is he isn’t real particular how even he gets the bevel. He sure can make a blade look ugly, but it works for him.
“There are things in the old Book which I may not be able to explain, but I fully accept it as the infallible word of God, and receive its teachings as inspired by the Holy Spirit.”
Robert E. Lee
Colonel26 wrote: I sharpen mine closer to the 30° inclusive one.
I do too Wade. Or less. I've got to get my kitchen knives through those onions and potatoes.
My pocket knives are layed right over. I'm not cutting anything too rough these days.
Thanks.
eveled wrote:Anybody else lay them flat on the stone and rub them back and forth, for a full flat grind? Then a very slight secondary bevel at the edge. Not right for every knife but it’s great for some of them.
I do that when a blade is too thick for my liking, or the bevel is too wide for the angle I want or it's just jacked up. I would really like to get a belt sander for that purpose actually, right now I just use sandpaper which is pretty slow.
-Paul T.
WANTED: Shapleigh Diamond Edge branded Schrades in good condition.
I use the end of my smiths diamond stone and push (stab) the blade length wise. Then I lay it flat and go the long way on the stone. This gives it a cross hatch effect and seems to help the process. It thins it removes high spots and really smooths it out. I don’t get there all at once. But each time it gets sharpened I do it a little more. If nothing else it thins the blade as you sharpen down into the thicker part of the edge.
I do the same on my kitchen knives especially the pairing knives.
A big word of caution beware of the sharp corners on the spine of the blade. It can become very sharp. Always round off the corners of the spine.
It’s very difficult to capture in a picture. But these were all sharpened like that.
Steve, I find the durability of the edges very good, at least for my purposes. But I should point out that my knives don't get much heavy, prolonged cutting. Plus I do make use of a chef's steel on knives including my pocket knives. This reduces the need to sharpen more frequently.
Members who routinely give their knives a lot of use would be better situated to judge the durability of the 15°edge. But for me it works well.
I like 15 degrees per side (30 degrees inclusive) for my kitchen knives, and 20 degrees/side on my pocket knives. (On the 20-degree knives, I prefer to back-bevel at 15 degrees/side first.)
Lanskey has now come out with a "pull-thru" type bevel setting device which uses the common 2 pieces of carbide with 4 pairs of them set at bevel angles starting at 17 degrees and then going to 20, 25, & 30 degrees.//This is great for a quick reset of the bevel although it does feel a bit heavy in a trouser pocket!thank you...
richard bissell wrote: ↑Mon Sep 02, 2019 6:42 pm
Lanskey has now come out with a "pull-thru" type bevel setting device which uses the common 2 pieces of carbide with 4 pairs of them set at bevel angles starting at 17 degrees and then going to 20, 25, & 30 degrees.//This is great for a quick reset of the bevel although it does feel a bit heavy in a trouser pocket!thank you...
I have one of those and like it best of the pull throughs.
richard bissell wrote: ↑Mon Sep 02, 2019 6:42 pm
Lanskey has now come out with a "pull-thru" type bevel setting device which uses the common 2 pieces of carbide with 4 pairs of them set at bevel angles starting at 17 degrees and then going to 20, 25, & 30 degrees.//This is great for a quick reset of the bevel although it does feel a bit heavy in a trouser pocket!thank you...
I have one of those and like it best of the pull throughs.
You have to be VERY careful with those carbide pull-thru sharpeners.. They are very hard on blades.. I avoid them at all costs.. I have a FireStone pull-thru that I use for quick touch ups on some of my knives..
John
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I sharpen free hand with Arkansas stones, and my guess I'm sharpening between a 15-20* angle. My Pop taught me how to sharpen my pocket knives many years ago, a slow and easy process. That seems to work pretty good for my everyday pocket carry, when I get an edge good to slice a sheet on notebook paper with little effort that's good enough. I do have a Lansky kit that I have used and if you wanted a more exact angle that works pretty well, but I guess I like the old fashioned ways better.
Your are right Quick Steel.
Buck states 13 to 16 degrees
Case states 20 degrees.
Some Henckels are 15 degrees and there Zwilling knives are 9 to 12 degrees.
I just do all mine at 20 degrees to much to remember.