Knife edge angle?

[blaster]

For an all pupose hunting knife what angle on my Lansky should I use? I believe the choices are 17, 20, 25, and 30 degrees.

Thanks!!

[Grayishhues]

It really depends on what you're wanting to use the knife for. My kitchen knives I like to sharpen to a 20 degree angle to get a nice thin edge, good for fileting and such. A 30 degree angle tends to give me a much sturdier edge that can take a little bit more abuse. 30 degrees is what I use on my hunting knives.

[robtattoo]

I always sarpen mine to 25 on the Lansky, but it's purely a personal preference thing.

[R.W.]

Ditto on that, robtattoo. I use 25 degrees on my hunting knives, too.

But the angle you use is really personal preference.

The steeper angle makes for a bit longer lasting edge, IMOHO.

The Lansky diamond stones really can get your blades trued up in a hurry. I start with the extra coarse stone on badly abused blades; coarse to start on blades where I am changing the blade edge angel for the first time. Work on down to the fine diamond stone.

And if I reaally want to be pedantic, I will finish polish the edge on an 8000x water stone. Looks impressive, and It is scarey sharp, but I believe the really fine edge you get doesn't last very long.

"Nothing will get you cut badly quicker than a dull knife" (Something my dear departed Grandfather used to tell us.)

[olddogrib]

I usually go 20, but I've never understood why, with all the systems out there now that let you control angle, the manufacturers don't provide information on the factory angle in their brochures with the purchase.  It would save trial and error if a touch up is all it needs.  Anything less and you're removing metal from the bevel as opposed to the true edge. If you lay the stone at the various angles and hold a light down the edge, you may be able to tell what's right if you've got good eyes (or some magnification, which I need for just about everything now)

[JEFF B]

oh i would say about 20-25 but only you will know whats best after a while.

[Bowferd]

A tremendous amount depends upon the type of steel & thickness of the blade. As you remove steel you must keep adjusting the bevel. After years of wear and tear it is a good idea to send it in and have it professionally rebevelled. If you attempt to do it yourself make sure if grinding the bevel that you don't overheat or overcool it at too fast of rate. You could drastically change the temper of the steel. If working with a new, good quality knife, then I would try to maintain the same angle used by the knifemaster. Fred
R.W, your grandfathers advice was darn good advice.

[Lin Rhea]

If you guys want you can take a look at this article. It's in the December 2007 Blade Magazine. Wayne Goddard wrote it and he knows his stuff about sharpening. It's digital. Aint that handy?
  web page  
 I agree with most of the answers given. It really depends on the use of the knife. It's entirely possible to have two knives of the exact same models sharpened at different angles. One on, let's say 20 gegrees and the other 28 Or so. I like mine about 22-24 degrees. I usually will have my sharpening kit with me anyway.
                                    Lin

[Sharpster]

Our Knife sharpening system is infinately adjustable between 17 and 30 degrees but, whenever someone asks, I tell them to set the angle adjustment somewhere between twenty and twenty five degrees and never move it.

This is just a general recommendation though. As correctly stated above, blades ground at lower angles will sharpen and slice easilly but, blades ground to steeper angles while a bit harder to get sharp, will have a much more durable cutting edge.

I like a duplex bevel myself. 25 degrees for the basic sharpening, then I go up to around 27 for the final hone/polish.

-Ron

[Sharpster]

Lin,
I just clicked on your link and it took me to the show schedule.

-Ron

[Lin Rhea]

Ron,
     After going to the link, Click on "contents" and scroll down to page 62 "Sharpening by Hand"
                                     Lin

[varmint]

Most all of mine are 25 using the Lansky.Seems to make for a very sharp blade that takes some abuse but sharpens back up pretty easily....at least for me.