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Re: Sharpening angle vs. steel

Sun Jun 16, 2013 9:16 pm

The pennys were used as a example, and to also show that the blade gets extremely close to the stone which I doubt anyone is holding with consistency.

The problem with the math is that it never actually works out, your bevel is not a flat plane but a slight curve from the rocking motion that occurs during sharpening. Add about +5 degrees to the final calculation and that's more realistic.

Re: Sharpening angle vs. steel

Wed Jul 17, 2013 11:11 pm

I measured the actual width of the bevel and the thickness at the top of the bevel and get somewhere between 8 and 12 degrees on my freehand sharpened knives. The lowest I've gone with any knife was 7 degrees per side on a slipjoint trapper I carried for work. The clip blade is at 7 (guide sharpened and measured) while the spey blade is at 20. The clip blade cuts metal (aluminum and copper) with care without damage. It's mystery stainless from Japan from the late 80's or early 90's, inherited from my dad.
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