Sharpening Edge

cornelis · #1

At what edge do you sharpen your :spyder: ?
Cornelis.

Burnett · #2

I sharpen them at 40 degrees (20 on each side). I usually only use the white rods. That's enough for touch ups when you make sure your knives don't get (very) dull in the first place. I sharpen at 40 degrees mainly because it is suggested in the Sharpmaker video. It's enough to get them hair popping sharp and the edge is supported by more steel. On the other hand I guess it doesn't matter that much if you sharpen at 30 degrees? Certainly steels like S30V or VG10 should hold that edge well.

dialex · #3

For the ATS-55, VG-10, 440V and S30V ones I sharpen at 30°. AUS familly GIN and ATS-34 go with 40°

psimonl · #4

What I've been doing for the past months is taking the angle down to 34° with a Lansky sharpener and then put a very scary sharp 40° with the sharpmaker. Like Burnett said, a couple of stroke on the white stones avery now and then is enough to keep any quality blade scary sharp.

Simon

Michael Cook · #5

:spyder: 15 degrees each side. I've been polishing my edges with the ultra-fine stones just to see how sharp my :spyder: s can get. They seem to keep getting sharper

:spyder:

ghostrider · #6

psimonl wrote:What I've been doing for the past months is taking the angle down to 34° with a Lansky sharpener and then put a very scary sharp 40° with the sharpmaker. Like Burnett said, a couple of stroke on the white stones avery now and then is enough to keep any quality blade scary sharp.

Simon

I think that angle on the Lansky can change dependant on the distance the edge is from the clamp. One some knives, it seems even less than 30.

cornelis · #7

ghostrider wrote:I think that angle on the Lansky can change dependant on the distance the edge is from the clamp. One some knives, it seems even less than 30.

You're very right on that, Ghostrider!