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Re: blade isnt tall enough?

#838
Leo James Mitchell
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  • Topics: 64
  • Replies: 687

So I guess next time I start to sharpen I’ll just put an edge on it so that it doesn’t hit the vise/clamp! Leomitch, your saying a 22 degree angle is just as sharp as a 22 degree angle? why the need for such steep angles then? Not questioning your intelligence at all, I am just wondering for my own information! Thanks[/quote

I guess I should guard my words more carefully,so I will splain.
For cutting in general terms and in the real world,an angle of 22 degrees per side is more than adequate and a good deal more sturdy than, let’s say a 15 degree per side edge. I have my ESEE 4,5 and 6 at 20 and 22 degrees per side and these edges will shave your eye-balls just by looking at them. If I wanted a knife to be a good slicer then I might go down to 15 degrees per side and for a chef’s knife I might go 12 degrees max. Once you hit the realm below 15 degrees, you are getting a sharp slicing edge alright, but not enough sharper in real world terms, to make up for the edge rolling/nicking/chipping possibilities and to make up for the metal being taken off.
I will go as low as 18 degrees for a standard use knife, as I do with my Fallkniven PXL and the TK-2…they have blades of 3G powdered steel and can maintain an 18 degree edge with no problem. If you are talking about a bush-craft/survival knife, I will not go below 20 degrees…ESEE factory edges are 20 degrees a side for all their knives I believe.
I will quickly add here, that these are my own opinions and I have been scoffed at many times by the cognecati of sharpening on another forum, but then I am a stubborn old fart and don’t give in too easily. Ask Tom from Jende Industries and Clay. :S
I will comment further on thin convex edges in a later post…should cause hackles to rise!! LOL

Best to all
Leo