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Old 10-08-2007, 04:52 PM   #21
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Originally Posted by buzzard767 View Post
You better believe it. Most Euro knives are around 25 degrees per side and some even less acute than that. Japanese knives are generally beveled at 15 to 16 degrees per side. Slide those blades through this sharpener and you just lost the edge for which you paid so much extra. And, when you give the knife to a pro to bring back the original edge, a lot of metal will need to be removed. What a waste. Or, buy a Shun electric sharpener. They are set at 16 degrees, just like all their knives.

Buzz
How's about 25 - 30 degrees (chisel style) on one side only?
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Old 10-08-2007, 06:28 PM   #22
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How's about 25 - 30 degrees (chisel style) on one side only?
How about it? A 25 degree chisel is only so so sharp by many enthusiasts' standards. Some Japanese knives are chisels, some 20/80, some 30/70, some double beveled, whatever. Try the In The Kitchen section at knifeforums dot com. You will find that those of us there "tend" to favor Japanese knives and there is a ton of information available. Some have sharpened the blades to as little as 4 degrees per side, and they work great.

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Old 10-09-2007, 11:06 AM   #23
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15 degree per side is less acute than 25 deg chisel

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Old 10-09-2007, 11:17 AM   #24
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I think the above, Buzz, illustrates that a 25 degree single side bevel is more acute than the 15 - 16 degree per side edge that you originally touted.
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Old 10-09-2007, 12:20 PM   #25
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Here's a very informative look at blade geometry. Plus, the guy is a true artist when it comes to making knives and swords.
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Old 10-09-2007, 01:10 PM   #26
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Jayfisher has a pretty good section on
How do I sharpen the knife?
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Old 10-09-2007, 02:52 PM   #27
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I think Sal Glesser of Spyderco says it most succinctly when he says ‘30 degrees inclusive is about the most acute edge angle for fair steel; anything more acute will result in a weak edge and 40 degrees is stronger and acute enough for utility work.’ Some of Spyderco’s CPM S30V knives appear to be ground to about 25 degrees inclusive (12.5 – 13 degrees each side). They are wicked sharp, hold their edge quite well and respond nicely to a light touch up of their edge at 15 degrees per side (which minimizes steel removal).
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Old 10-09-2007, 04:43 PM   #28
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I think the above, Buz, illustrates that a 25 degree single side bevel is less blunt (obtuse) than the 15 - 16 degree per side edge that you originally touted.
Gee Bill. I didn't major in math but, trust me, I know all about sharpening angles.

But here's something *you* don't seem to know. There is no such term "obtuse" when discussing knife edge angles 90 degrees (included) or less because an obtuse angle is an angle greater than 90 degrees and less than 180 degrees. Not bad for a Marine, huh?

I guess you meant "more acute" instead of "less blunt (obtuse)"

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Old 10-09-2007, 05:39 PM   #29
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You’re right. Less acute would be more technically accurate than more obtuse. Now that that nit has been picked, how about a Jarhead’s take on the acuteness of 15 degree per side edge versus a 25 degree chisel grind? Let's not be to obtuse about the matter.
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Old 10-09-2007, 06:04 PM   #30
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Okay, y'all. Let's play nice or I'll have to poke someone with my dull knife.
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