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<blockquote data-quote="Crosstimbers Okie" data-source="post: 2716518" data-attributes="member: 760"><p>I profile all of my edges at 30 degrees. It's the most durable edge I can get and it's still razor-sharp when properly polished. I use it for every knife that I own, from 3 inch folders all the way up to my 9 1/4 inch Becker BK-9 Combat Bowie. </p><p></p><p>The only exception is for fillet knives on which I want the thinnest edge possible. But, I've never needed to do more than a touch-up with ceramic sticks to maintain a fillet knife. They just don't get used that hard.</p></blockquote><p></p>
[QUOTE="Crosstimbers Okie, post: 2716518, member: 760"] I profile all of my edges at 30 degrees. It's the most durable edge I can get and it's still razor-sharp when properly polished. I use it for every knife that I own, from 3 inch folders all the way up to my 9 1/4 inch Becker BK-9 Combat Bowie. The only exception is for fillet knives on which I want the thinnest edge possible. But, I've never needed to do more than a touch-up with ceramic sticks to maintain a fillet knife. They just don't get used that hard. [/QUOTE]
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