Knife and BH blade angle

[TexasStick81]

Curious what degree angle you put on your hunting knives vs BH's.

[DesertDude]

I went to 20 deg on my hunting knife this year (S30V). I field dress and skin about 50 deer a year..... BH are at a fixed angle ? (3 blade)

I usually use 25 degrees for both.  I feel it's the middle ground between robustness and keenness.

On knives with really good quality steel, general purpose kitchen knives and some of my pocket knives I do 20 degrees.  30 degrees and more is reserved for things like machetes that will take a lot of abuse.

If you do the trigonometry on a fixed 3 blade, you'll find the angle is 30 degrees.    

[Trumpkin the Dwarf]

Originally posted by DesertDude:
I went to 20 deg on my hunting knife this year (S30V). I field dress and skin about 50 deer a year..... BH are at a fixed angle ? (3 blade)

How on earth do you manage to be in on field dressing 50 deer a year?  

[Bladepeek]

The only knives I carry have good steel and I like 17 degrees on them. I don't mind touching them up after each deer (every 2 - 3 years   :(  

My broadheads are much softer and even though they only have to cut through a deer once, I like about 25 degrees on them. 3-blades are pretty much fixed at 30 degrees unless I hollow grind them on my 8" wheel.

[JimB]

I use the existing angle that was built in to the blade.All blades are different in purpose,design,metallurgy and heat treat and most of the time,if it is a quality blade maker,they chose that angle for that blade for a reason,so that's usually what I stick with.

With a KME knife sharpener,you can match any existing angle,exactly.I use the KME broadhead sharpener on my 2 blade broadheads and though fixed,it seems to be very close to the angle of my heads.

[TexasStick81]

I appreciate all the feedback guys.  Thanks,

[reddogge]

My knife angle is what is built into my hands over the decades. It is what it is. My BH two blade is what KME is and my 3 blade is done by pushing the two blades on the stone simultaneously.

[tippit]

My knives have a convex rolled apple seed edge that comes down to a hair.  When I re-sharpen, I'm only hitting the edge @ 30 degrees.  You hardly see the edge at all that way you aren't sharpening an entire bevel.

[Uncle Buck]

25 works for me on both