What angle do you use to sharpen?

[Beach Bum]

What angle do you prefer to sharpen your folders and why?



I prefer a small angle (20 degrees) because I want the sharpest edge possible.

[Carlos]

30 degrees inclusive (15 degrees each side).

I remember being in Culinary School, and we were all taught to sharpen our knives to 20 degrees each side. I naturally had to go a step further and sharpened mine to 15 degrees each side. Anytime someone would use my french knife to cut something their eyes would POP. <img src="smile.gif" width=15 height=15 align=middle>

[Kahz]

Carlos,

Thanks for the tip. I might surprise my cook (husband) with my 204. <img src="wink.gif" width=15 height=15 align=middle>

Kahz

Edited by - Kahz on 1/21/2002 10:42:42 AM

[Jeff/1911]

Carlos,

Do you find that 30 degrees inclusive works OK with most Spyderco steels? I understand that it takes a pretty good steel to stand up to this edge without chipping out.

Jeff/1911.

[yog]

Most of my knives I sharpen at 30 degs, except those I use for bush pruning.
I wouldn't normally sharpen AUS-6 to 30 degs, but I use my SS Delica mainly as a letter opener and 30 degs is excelent for this.

"Walk softly, but carry a big stick."

[Joe Talmadge]

I use 15 degrees per side, too, although I take a few 20 degree swipes at the end of the sharpening process to double-grind the burr off. I haven't really seen problems with chipping, depending of course on what I'm doing with the knife. Certainly, my ATS-55 endura is holding up fine, although the edge does roll a bit. Were I to back off of this strategy, what I'd probably do is: sharpen at 15-degrees until all the magic marker is gone, but a burr hasn't been raised, then switch to 20-degrees and raise the burr etc.

I only use 20-degrees per side for robust fixed blades, not folders. If a folder can't stand up to at least a 15/20 edge, much less a straight 15, I switch folders.

Joe

[Jeff/1911]

Joe,

I am very glad to read this. I have been under the impression for awhile now that only "Super" steels might stand up to the 15+15 degree sharpening technique.

A reprofiling I do go...perhaps the one to start with might be my plain edged Military in ATS-34. Do you think?

Jeff.

Edited by - Jeff/1911 on 1/21/2002 12:48:53 PM

[Sword and Shield]

I appear to be the only diehard 20 fan here! <img src="smile.gif" width=15 height=15 align=middle> After a summer of working knives hard, I came to the realization that a 40 degree inclusive angle worked far better and was more durable than a 30 degree on most jobs.

On a kitchen knife, which sees little tough cutting, I will use 30 degrees to enhance performance, but that's the only exception.

Keepin' it real...real sharp, that is.

[vampyrewolf]

EDC line-up/angle:
Calypso jr lt, plain/30(15+15)
SS Dragonfly, plain/30
Delica lt, plain/40
Tufram Cricket, serr/30(both sides get sharpened)
Muela 4" Skinner, plain/30

The only reason my delica is 40 is for it's use as a beater.

We all start with 10 fingers. Those with Spydies have 9 to spare, Still need a thumb. Good thing I still have 8 to spare...

[vlf_11]

obviously the right one when it comes to my finger

[Rookie]

I like a 30 deg angle.

In the land of knives, Spyderco is king.

[Alan2112]

40 Degrees on our 204, I like a good utility edge that last awhile, but will still shave! RKBA!

[liko]

For my SE blades, I just follow the bevel of the serrations. The same holds true for my PE blades, but it's harder because the bevel is on both sides and therefore the beveled portion is smaller.

I have a question. Would a strop be a good idea for Spyderco's blades? Not the spyderedge, just the plainedge. Seems to me it would be a great and simple way to polish.

[sam the man..]

Dudes ~ Joe Talmadge is the MAN when it comes to sharpening your knives! My fav angle is 30 degrees.. <img src="smile.gif" width=15 height=15 align=middle>

Sam

have spydies will travel