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.

standard here usa is 20 deg euro 15 deg

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.

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

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.

The knife comes with an angle on the edge. You need to maintain that angle.

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°

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.