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What Angle do you Sharpen At

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05 May 2010, 22:58
Prewar70
What Angle do you Sharpen At
Wondering what is the most popular angle for an all purpose belt knife like my Randall, Marbles, or Helle. Seems I read somewhere that kitchen knives which get similar use in my experience are best at 10-18 degrees. I may have an 18 or 20 degree option on my sharpeners but nothing less. If you had one angle to use, what is it. Thanks.
10 May 2010, 08:36
stradling
standard here usa is 20 deg euro 15 deg


Anyway it matters not, because my experience always has been that of---- a loss of snot and enamel on both sides of the 458 Win----
11 May 2010, 02:46
Von Gruff
How do the two knives angles compare as far as edge holding goes with a 15 against a 20 degree sharpen. Has anyone done a comparison in actual use. Why do the euro makers sharpen at 15 degrees. Is there a steel preference in use that dictates one angle over another.

Von Gruff.


Von Gruff.

http://www.vongruffknives.com/

Gen 12: 1-3

Exodus 20:1-17

Acts 4:10-12


13 May 2010, 06:00
djpaintles
It really should vary on each individual knife. Basically you want as steep an angle as possible without the edge rolling over.

A kitchen knife used on fruit and tomatoes can have a steeper angle than one you'll be chopping meat with for example.

20deg give or take is a good starting point for a hunting or all around knife.................DJ


....Remember that this is all supposed to be for fun!..................
30 July 2010, 13:59
buckbeans
I sharpen a lot of wood carving tools and have to use several angles depending on the hardness of the wood I am cutting.
You can start at 20 degrees and if the blade looks like it will hold an edge you can drop it to 18 or 15.
I have one henkel trapper that is only 5 degrees on each side and it will cut pine all day.
01 August 2010, 01:10
J.D.Randell
The knife comes with an angle on the edge. You need to maintain that angle.
03 August 2010, 02:39
Oddbod
I use 25° on the M21 I use for cutting cardboard boxes, strapping, etc., as it keeps the edge longer, though not as sharp initially.
Hunting knives get 20° & kitchen knives 15°
03 August 2010, 04:25
Von Gruff
For what its worth I set my stone up at 72deg so I can hold the knife vertical to get an 18deg edge and use the crox sticks at 20deg for finishing.Seems to work well for all my knives whether hunting - skining - dressing out and kitchen work as well.

Von Gruff.


Von Gruff.

http://www.vongruffknives.com/

Gen 12: 1-3

Exodus 20:1-17

Acts 4:10-12