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Knife Sharpening Angle..
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I am far from the sharpest knife in the drawer and it's been a while since my last stay in Holiday Inn Express, but for it, it depends on not only the usage of the knife, but the steel it's made from. I have a S30V blade that is sharpened at 17° as the steel is so strong, it will protect the edge on a every day carry knife. Some of my cheaper AUS8 blades need ~22° for edge retention. The tougher the steel (not just Rockwell hardness), the shallower the angle can be.
I typically sharpen my hunting knives at 22°-25° as they get used for various things like occasional hammering through some bones or cutting against bone and I want the edge to be as strong as possible.
Kitchen knives get 17°-20° for slicing jobs. It is easier to glide a shallower angle through the stuff you are cutting.
My butcher knives get 20° edges as I sometimes drag them across the bones while butchering. I am far from a pro meat cutter. I am a more like a butcher of a meat cutter. I can do it but I don't do it often enough to be good at it. An occasional elk, deer, or oryx, is all I get to do.
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Originally posted by chefrob View Postwhat angle? couldn't tell ya but it's the one my hands remember after doing it for 30+years.............
Exactly my point, my dad taught me at a young age and I am sure I have changed it some but could not tell you if it's correct for the blade I have or are using..Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Originally posted by Texas-Hunter View PostExactly my point, my dad taught me at a young age and I am sure I have changed it some but could not tell you if it's correct for the blade I have or are using..sigpic
it's all good my friend..........
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Originally posted by chefrob View Postdo you like the way your knives feel and cut?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by chefrob View Postis it sharp, does it stay relatively sharp for a while, does it cut with ease........do you like the performance you get from the knife, and most important.....is the blade predictable for you as it cuts? for me, i cut all day long and i know the difference in performance when i use a knife that is not mine. i have to slow down due to the fact that different blades act differently and the angle plays into how aggressively it acts. i do not like multi-angled edges and i like a very low angle.......but that's just me. do you like the way your knives feel and cut?
Drinks well with others
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On a side note, after I sharpen the knife, I lay the edge on my thumbnail and give it a slight angular "tug", all the way up the blade. If it catches, your good. If it slips, then you need to go back over it. You may not want to do that if you're wearing nail polish...
Drinks well with others
~ P4 ~
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Originally posted by chefrob View Postdo you like the way your knives feel and cut?Originally posted by Richtee View PostBingo...
The feel of the knife in my hand is the biggest thing, Fit / Feel while holding but it cuts, cuts good too but could it be better?? I dunno.. It's all I have ever used so I would not know if it is substandard on the part of sharpening.Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Originally posted by chefrob View Postwhat angle? couldn't tell ya but it's the one my hands remember after doing it for 30+years.............
Originally posted by Texas-Hunter View PostExactly my point, my dad taught me at a young age and I am sure I have changed it some but could not tell you if it's correct for the blade I have or are using..
I suspect it is about 18° but never really checked.
Originally posted by chefrob View Postis it sharp, does it stay relatively sharp for a while, does it cut with ease........do you like the performance you get from the knife, and most important.....is the blade predictable for you as it cuts? for me, i cut all day long and i know the difference in performance when i use a knife that is not mine. i have to slow down due to the fact that different blades act differently and the angle plays into how aggressively it acts. i do not like multi-angled edges and i like a very low angle.......but that's just me. do you like the way your knives feel and cut?Mark
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