Buck's 13-16 degree factory grind and modern sharpening systems
2014年12月19日 · I do freehand sharpening and have angle wedges. Sometimes I use them but mostly I take my user knives (110, 112 & 334) to 15*. As I like this performance level. I enjoy this angle on S30V and 440C with my folders and Empress Trio kitchen knives. On my 119 & 120 I go with a 17*. A little more durable edge for field use.
Sharpening angle for Buck 110 - BladeForums.com
2001年3月27日 · Odds are that you will be better off with a different angle than whatever standard angle Buck indicates. It is based on the necessary level of durability that Buck feels is necessary. Unless that happens to exactly agree with the level of durability that you need on your knife, which is *very* unlikely, you would be much better off with a ...
What angle to sharpen? - BladeForums.com
2019年6月8日 · Picture 1 shows the original edge and the sharpening angle, say a 15 degree original edge with a 20 degree new edge. Picture 2 shows the new edge if you fully re-profile it. Picture 3 shows the edge if you just sharpen it at the new angle without re-profiling, this edge would certainly cut better that 2.
Case's Recommended Sharpening Angle - BladeForums.com
2013年11月2日 · I don't carry a knife if the edge is greater than 15° per side . I have found that that is about the right angle for Case knives, maybe a touch shallower (about 25° inclusive angle). I don't have a ton of experience with Case stainless but their CV will actually hold an edge at 20° for a while. CV is pretty soft, but it's also pretty tough.
What angle does Buck put on it's hunting knives?
2007年6月1日 · Dexter,Welcome.Good question.In Bucks literature from the early 70's it said 17-18* as the sharpening angle from the papers in the box w/a new knife.Maybe it changed some from then until 2000.But in 2000 it change to 13-16* and this is on one of the speciality steel models.So, I'm not sure if thats consistent w/all models.But if you own a devise which allows …
Recommendation? - what angle and finish grit to put on a …
2017年1月22日 · 30 total angle for the back bevel (15 degrees per side) and 40 total angle (20 per side) for micro bevel edge angle. The knife doesn't have to have a polished edge. A good knife steel should hold up for dressing and skinning out one deer but it never hurts to have a small pocket sharpener to touch up the edges if needed.
Kabar Sharpening Help - BladeForums.com
2015年4月8日 · oo Edge Angle: 20 degrees oo Grind: flat oo Steel: 0170-6 oo Rc hardness: 58-59 oo Blade length: 9 inches oo Overall length: 14.75 inches oo Blade thickness: 0.188 inches oo Knife Weight: 16.8 ounces oo Handle: Esta-Loc or Grivory-GV-6H oo Sheath: Kydex oo Origins: knife made in USA, sheath made in china oo MSRP: US$128
Henckels sharpening - BladeForums.com
2007年4月27日 · I decided to take a crack at my Henckels chef knife tonight on the Wicked Edge. As predicted the factory angles were terrible. Anyway I have a few random remarks I thought may spark some discussion. The steel seems crazy hard to sharpen. My S30, S35 and M390 folding knives are butter compared to...
Sharpening Chicago Cutlery - BladeForums.com
2009年4月12日 · Chicago used to make wonderful knives, if you like carbon steel, their old ones are great cutters. The ones people bring me to sharpen are kind of awful, very soft steel. From the factory, they're sharpened at a very blunt angle, since soft steel can't really support an acute one- you can use a steeper angle if you're willing to steel it ...
Case sharpening angle - BladeForums.com
2016年4月30日 · "Re-sharpening Your Knife Hold the blade at a 10 to 15 angle from the surface of a sharpening stone. Maintain a constant angle and stroke the blade as if shaving a thin layer from the stone. Repeat the stroking motion along the entire edge of the blade starting at the blade heel and working to the tip. Turn the blade over and repeat the process.