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 Post subject: Case Kitchen Knife Bevel Angle
PostPosted: Sun Oct 26, 2014 1:54 am 

Joined: Fri Oct 17, 2014 12:21 am
Posts: 7
Location: Tennessee
I have my whetstones and will soon start sharpening an assortment of victorinox, case and a few old family hand me down carbon steel knives. What bevel angle do I need to shoot for? Need to practice.


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 Post subject: Re: Case Kitchen Knife Bevel Angle
PostPosted: Sun Oct 26, 2014 2:56 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4301
15 degrees for the carbons and 20 for stainless is basic. You can use a protractor and make cardboard cutouts of the different angles and set them under the knife on the stone to get a visual of how the angles look holding the knife.



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 Post subject: Re: Case Kitchen Knife Bevel Angle
PostPosted: Sun Oct 26, 2014 4:54 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1228
Location: Raleigh, NC
With older, soft carbons, I don't know if I would intentionally go for 15 degrees right off the bat. Use a sharpie to mark the edge and practice sharpening them with the current bevels; if you find the knife particularly thick, you can always take it down a few degrees the next few times you sharpen until you hit a comfortable angle.


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 Post subject: Re: Case Kitchen Knife Bevel Angle
PostPosted: Tue Oct 28, 2014 8:20 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2421
+1 on Lepus' post. I'd either match the existing bevels as he stated, or start off a bit more conservatively at 18* or 20* per side and see how that edge holds up.


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 Post subject: Re: Case Kitchen Knife Bevel Angle
PostPosted: Tue Oct 28, 2014 8:59 pm 

Joined: Fri Oct 17, 2014 12:21 am
Posts: 7
Location: Tennessee
Thanks for the tips. I have been sharpening to something around 20 degrees based on recommendations and the CKTO business cards. Mostly getting a fair edge that cuts paper. Have sharpened a few Victorinox inexpensive paring knives but have obtained my best sharpening edge on a Forschner Victorinox knife that resembles a Japanese style blade shape. Cuts paper pretty good. One thing I need to work on is getting the same bevel angle on both sides. I think I am sharpening at a less angle in drawing blade toward my body. I have been sharpening both sides while holding knife in right hand. Been trying different techniques but my old muscle memory is the old western style of drawing blade toward you and away going from heal to tip. This is going to take some time but the stones are fast. I like Arkansas stones but should have moved to the J whetstones years ago.


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 Post subject: Re: Case Kitchen Knife Bevel Angle
PostPosted: Wed Oct 29, 2014 4:12 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1228
Location: Raleigh, NC
I only sharpen with the knife in my right hand, too. Whatever works.


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