What degree bevel do you put on your two blade?

[kbetts]

I'm trying to sharpen up some 175 Aztecs and was wondering what degree to go with.  I'm thinking 25, but they've been kicking my butt.  I can't get them to an edge I like and I've broken a sweat twice trying.

[Kris]

22 to 23 degrees.  I'm likely pushing the limit though, in terms of rolling the edge when something hard is encountered.  That is also about as flat as you can go without engaging the ferrule of the broadhead in most cases.  

Kris

[Sharpster]

Kyle,

Are you using a file? Most Tuskers require quite a bit of stock removal on that first "out of the pack" sharpening. Generally speaking, whenever we find ourselves breaking a sweat when attempting to sharpen any type of blade, that's a pretty good indicator that whatever grit we're using isn't coarse enough.

...and yes, 25 degrees per side will get you a very sharp and very durable cutting edge. Just get the blade very sharp with the coarsest stone or file you can get your hands on before trying to refine the edge with finer grits. Give me a call if you need any help.    

Ron

[reddogge]

Whatever KME gives you.

My German Kinetics were 19 degrees out of the box and that is what I use on my KME to resharpen them.

Bisch

[Rick Wiltshire]

25 for me.

[Igor]

What Rick said for me also.....sharpen knives there too...


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Glenn

[Red Tailed Hawk]

Originally posted by reddogge:
Whatever KME gives you.

X2

[kbetts]

When I said "break a sweat" , I was referring to the frustration level.  I got out the file and I'm all good now.  Just needed to remove more metal.

[stujay]

20, thats following what the magnus stinger video said.

[Uncle Buck]

25 is fine, but if your breaking a sweat your pushing too hard. Seroiusly though, most people I have met that say they cant sharpen are just using too much pressure. When you push too hard you wreck the edge. try just lighly stoking it like you are trying to buff it not grind it. there are several great tutorials on this site.