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 Post subject: What degree is best for sharpening these?
PostPosted: Thu Dec 04, 2014 8:51 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 8181
Location: Madison Wisconsin
Hi Mark,

I have the following knives which I have purchased from you:
Shun 7” Santoku
Shun 3.5” pairing knife
Masakage Yuki Gyuto 210mm
Masakage Shimo Petty 150mm
Kohetsu Aogami Super Sujihiki 270mm

I recently purchased Edge Pro Apex sharpening system, also have the Angle Cube.

My question is what degree would be the best setting for sharpening these knives?

Thanks Mark and happy holidays.



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 Post subject: Re: What degree is best for sharpening these?
PostPosted: Thu Dec 04, 2014 9:02 pm 
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Location: Madison Wisconsin
Hi Gary,

There are 2 ways to go. Mimic the edge or make your own edge.

To mimic the factory edge the first time you sharpen your knife, keep a note card and write down the edge angle after you determine it. The way to find the factory angle is to paint the edge with a sharpie and then adjust the EP until you remove the entire mark. Write down each side since they'er often different. Then the next time you go to sharpen it you will have a record.

The way to make your own edge is to set your machine at a set angle and grind a new edge at between 10 and 15 degrees on each side and be done with it. It takes more work the first time (if the factory edge is more obtuse) since you have to usually thin the knife edge, but once you get it sharp you don't have to keep track. It's up to you.



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 Post subject: Re: What degree is best for sharpening these?
PostPosted: Thu Dec 18, 2014 3:47 pm 

Joined: Wed May 22, 2013 1:24 pm
Posts: 93
after the factory edge is dual I set my own angle, for kitchen knives I use 15

i then set the angle cube on the place where you put the knife and zero it

place the knife under the cube and read the angle. lets say it's 4

so 4/2 = 2 +15 = 17

set the knife on the table load a stone place the center of the stone on the edge and set the angle to 17 with the angle cube.

so you will be putting on a 15 degree edge in the center of the knife, no more will the knife cut right to the right or left !!!



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 Post subject: Re: What degree is best for sharpening these?
PostPosted: Mon Dec 29, 2014 10:07 am 
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Joined: Mon Apr 23, 2012 4:45 am
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Shuns - classics (VG-10s) do well at 16 degrees per side. Steels like Aogami super can take a significantly more acute angle.

This is a general guideline. If you are heavy handed go less acute. It is easier to go more acute and back up using a microbevel than going the other direction.

Typically factory angles give good performance if you are a bit heavy handed. Manufacturers don't want a high percentage of returns.

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Ken



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