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<blockquote data-quote="randallss7" data-source="post: 2716132" data-attributes="member: 24507"><p>I think he may be asking more about edge geometry, more so than proper sharpening procedures where you end up with a properly sharpened polished edge. I make and sharpen knives at several different angles depending on how I'm going to use them or how I perceived how they will be used. General rule of thumb but in no way law,I do 25 degrees for heavy use, some go as much as 30 degrees depends on quality of steel also. 20ish degrees for utility type/heavy hunting knife with good steel of course and around 17 degrees for top quality hunting knives with better steel and kitchen knives. With that said a lot of scandi grind knives come in at around 11 have a more than razor sharp edge good for wood work and stuff like that but the edge is so thin they cant really hold up as long as the same steel with a less aggressive angle. With that said at any angle you need to start with a good bur edge and work your way to a mirror polish on the edge if you want to achieve the sharpest edge possible at any angel. I can polish a 25 degree edge to shave arm hair "hair popping" sharp and it gets "sharper" from there at cost of edge retention right, its a science like anything else and nothing is free the thinner the edge the sharper the knife the more delicate the edge becomes, so you have to balance it on what you want to do with the knife.</p></blockquote><p></p>
[QUOTE="randallss7, post: 2716132, member: 24507"] I think he may be asking more about edge geometry, more so than proper sharpening procedures where you end up with a properly sharpened polished edge. I make and sharpen knives at several different angles depending on how I'm going to use them or how I perceived how they will be used. General rule of thumb but in no way law,I do 25 degrees for heavy use, some go as much as 30 degrees depends on quality of steel also. 20ish degrees for utility type/heavy hunting knife with good steel of course and around 17 degrees for top quality hunting knives with better steel and kitchen knives. With that said a lot of scandi grind knives come in at around 11 have a more than razor sharp edge good for wood work and stuff like that but the edge is so thin they cant really hold up as long as the same steel with a less aggressive angle. With that said at any angle you need to start with a good bur edge and work your way to a mirror polish on the edge if you want to achieve the sharpest edge possible at any angel. I can polish a 25 degree edge to shave arm hair "hair popping" sharp and it gets "sharper" from there at cost of edge retention right, its a science like anything else and nothing is free the thinner the edge the sharper the knife the more delicate the edge becomes, so you have to balance it on what you want to do with the knife. [/QUOTE]
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