Originally Posted by GB
One of the benefits of it being such a crappy knife is that I am not scared to try stuff on it to make it better. I seriously doubt I could make it much worse.
well, making it worse it is not hard....
here's the issue:
a "double bevel" at 15 degrees gives you a cutting edge with an included angle of 30 degrees.
going to a single/one sided bevel gives you an included angle of 15 degrees.
a slight back bevel of 1-2 degrees will increase the included angle, but . . .
the question is whether the blade material / metallurgy will 'support' a 15 degree included angle edge.
absolutely no question that a single side bevel of 15' is "sharper" than a double/both side bevel of included angle 30'. question is, for how long? or under what circumstances... if you're on the trail and only slicing ripe tomatoes, not likely to be an issue. how many pounds of ripe tomatoes do you pack? vs. how often do you shave down (dry) wood for kindling?
glitch is, when you're on the trail and don't have your sharpening equipment in the backpack.... will the 15' edge stand up or go to mush?
I'll take a double sided 30' included sharp knife on any mountain top vs. a rolled over dull single sided 15' bevel . . .
not familiar with that specific knife, some real life experimenting is required . . .