BEST EDGE ANGLE FOR EDC KNIVES
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- Опубликовано: 1 мар 2021
- best edge angle for edc knives
best knife sharpening edge angles
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Развлечения
new to sharpening. Your discussions on bevels and blade thickness are so informative and I havent found anyone else distilling the information down to this practical level! Thank You !
I needed this video lol. I have a much better idea on how to decide on my angles now. Thanks for the great content!
Great video my guy!! This is a well done video and I think you hit it right on the head with a common sense approach I'm in the process of reprofiling a bunch of my folders so I'll be coming back to this for references especially on some of the tanto edges. I'm so glad you covered it man again great video
Thank bud i appreciate you watching and commenting
Excellent information I just always sharpened it till I thought it was sharp!!!!! Thanks dude!!!!!!
This was incredibly helpful, thank you!!!!
Great vid and awesome information as always. It's crazy now what goes into getting the most performance out of blade grind, geometry, and steel types. Not to mention not having to sharpen your knives on a daily basis. I sharpen pretty much everything from axes and saw blades to kitchen utensils and everything in between. the products we have now to make it easier to sharpen is just amazing(can't believe how quick diamonds cut) and all the different guided sharpening systems out there make it so anyone can learn. Your vids always give great guidance into the world of knives and sharpening. Keep making sharp things fun.
Thanks Todd i Think its awesome you sharpen all your tools, its so important imo to have sharp tools, and so many people go with dull not even realizing how dull it really is because they have never had sharp
Awesome video as usual Jerad! I just watched this before deciding what angle to take my new Maxace mirror to. I think I'll try 20* and use it for a while and see if I want to go down any.
This was a most helpful video. Many thanks.
I always just went for 20 but then I went for 18 see I’m not a complicated man ( a nice way of saying I can’t be arsed to mess around that much) but all that’s on a KME. As for free hand I don’t really know I have never really looked into it that much it just feels nice on the wrist and gives a damn fine skin to bone sharp edge !! I know you love it when I talk to you Jerad as it’s always full of top interesting information and tip n tricks hahahaha much love brother stay safe and healthy both🫵🏻😘👍🏼
Another great bunch of info. Great video 👍
Taking, geometry, thickness, and intended use out of the equation I think edges should be more shallow than has been traditionally done. I believe in this age of more advanced super steels that 20+ degrees is no longer optimal. As a default I think 15 should become the norm and we'll all get used to wider edge bevel. Does this work for chippy D2? No. But for M390 and higher grades? Yes. Will this require adjustments to design? Sure. I see dual or compound grinds growing in popularity. Basically harder steels can go thinner without losing enough strength to cause an issue. Once M390 and S35VN become "budget" steels knives will look a bit different than they do now. Look at knives that are made from a pure non steel carbide like the Torino from Sandrin.
Yeah theres so many nuances and i could have gotten into finishes and convex or when they are appropriate but the video would have been to long
Solid point, once 3V and convex bevels became common on hunting and bushcraft knives so did a 20 degree edge. Most of my folding knives live in that 15-17 degree range.
This. Knife Grinders Australia actually did testing and found that (their copy of) D2 actually performs best at 15dps. They also tested some supersteels and super hard supersteels, plus even cheap stainless kitchen knives with .45% carbon and found their optimal angle to be about 10-12 dps depending on the edge stability. These weren't just CATRA tests, but rolling an angled bearing against the edge with a set weight, also proving it against rolling. Short of chipping in your harder use case, these are basically optimal. I run my knives usually at 12.25 ish, eyeballed by folding paper in half consecutive times. My scandi is at 11.5 from Mora, from the factory..
I mostly do 20 degrees give or take for my knives, and my customers knives. 20 degrees depending on the knife, especially if they aren't really knife guys like us, and don't understand edge geometry. Great video.
Wife’s at work guys now the party is getting started!!!
I actually think the big bevel looks kind of cool, especially with the mirror edge. Good information that I'll definitely keep in mind. I'm looking at the worksharp elite. Need to do more research on good sharpeners before I buy.
Love my Workshop Elite
Thanks buddy. Right on the money
Awesome video....big bevels look cool...do you have a opinion on the angle for a big bush craft chopper knife? I have a Condor Balam Knife.. once again great video
Question ? On my Reate Mini Horizon D which I do not use for hard use. Would you say 20° is a great all-around bevel angle. I have it at 21 right now but most my knives are at 20 and I left them that way. The blade on this night is most definitely thicker than most of my knives though. I also put a 22 .5 on my Bugout and it’s hair splitting sharp.
🔪 spot on.
Thanks for the advice. Starting to sound a little bit like MC though; ‘well it depends, but basically what ever works best for you...’. Lol. Love your videos. Thanks again
😆 i dont see how thats true, i dont even think he sharpens knives other than his own sometimes, i love MC but I definitely get my info from my own experience, and i sharpen 5 to 10 knives a week im just speaking from my own experience
@@NeevesKnives no no. Meant that he never makes a definite statement lol. And was kidding you
I just put a 20*bevel on my xm-18 last week and the damn bevel is so big at the tip lol..but it cuts better so I’m not complaining too much haha..awesome vid dude great info
Thats one benifit to freehand is you can prevent that, but with a fixed system it will be the same all the way so tips can end up very large or small depending, but imho the performance will be worth it and at 20° its still strong
Good stuff right there! ✌️
So I’ve got a benchmade bugout in 20cv, I use it for sort of every day use things, mostly tape, envelopes, the occasional zip tie and plastic packages. I rarely cut cardboard and I don’t use the knife for heavy or hard use things. What’s your recommendation for the degrees per side? I’m at a loss
The blue hardware looks really nice on the chaparral! I want to get a ripps garage clip for mine and add blue hardware
Love the Chapparal
OK, I hope you see this and respond. I have a Work Sharp Precision sharpener and a lot of Sencut knives that see very little abuse. I use them a lot but take very good care of them. I start out with a strop and when they get too dull, I touch them up with the Work Sharp 600 grit at 23 degrees then the ceramic stone at the same. They are very sharp after this, but I`m not too sure about durability. Am I too steep?
Kick ass info bud thanks.
What grit should i use for 9cr18mov? Im used 6000 grit and it seems fine but for my kershaw which is 8crv13mov is rolling a lot after cutting anything.
Nice job!
I do 20 degrees on my 4 max, it cuts great and it stays a nice and durable edge, it's more if a hard use knife annyway.
Completely agree
Great video brother 👍💯
I find that most of my knives like 18 degrees per side. I usually touch up and resharpen trying to match the factory edge. My thought is that hopefully the manufacturer put an optimal edge angle on the blade, so if it cuts well for me, I’ll match the factory edge.
Killer vid as usual bro&ya gave me some good ideas so im gonna mess around with the precision sharpener&my junk kitchen blades.
Remember though kitchen knives most of the time have a crap hrleat treat so they wont take an edge quite like a pocket knife
@@NeevesKnives thsts why im gonna use em. I figure if i can get budget steel sharp&lookin good too my good knives wont pay the toll that sharpening experiments always demand lol.
So what about a onife woth a thick ass spine like the sr1? Its a tanto but i am unsure what angle to sharpen it to. Want to leave it as a all around blade but making it as sharp of a blade as possible
Really enjoy these videos thanks Neeves. Have you tried the high grit low grit edge that Pete from Ced & Ada has been talking about ?
Not yet but will
Nice look forward to your take on it like to see how it works on cardboard vs rope
Most of these budget pocket knives like civivi e come with a 15 degree edge. Can I change those to 20 degrees.? Without harming the knife?
What is a good basic way to measure a stock knife's angle?
when you say the angles are you meaning inclusive or per side?
Can you suggest what is best for a chopper like Nepali khukri
Great information. Now I GOT IT!! Combo angle Cool, illustration. On Bob Terzola,,,? I like the thumb Disk also. Who sells them.
Thanks for the help. Best edge advice I've gotten. 🦊😁🍥🐺🕠
The Terzuola knife is by drop, so its made by we knives sold by drop.com
I prefer about a 17 degree edge on most knives, but there definitely are exceptions to that. I will say that if I end up with a wide bevel, then I much prefer a polished edge simply for looks, even though in most cases I do prefer a toothier edge. A wide bevel just plain and simple looks better polished. Just my opinion and preference...your mileage may vary, as the saying goes. I think a 17 degree bevel is a good happy medium on most knives. Not to fragile, not to obtuse.
I agree 💯
I used to mirror polish all of my edges but I now prefer a toothier edge as well. I have a few knives that don't see a whole lot of use and I keep those polished. The majority of my blades are also 17°
I also agree, and i could have gotten into when convex is appropriate or polished and toothy but it would been to long
Sounds like a microbevel may be up right up your alley? 👌
Very informative. What do you think would be best edge angle on a Manix 2? 17 degrees?
Yes, thats whats on mine is 17° it has a great thickness for it
For me it depends on the steel's ratio of hardness to toughness. D2 with a more obtuse angle will be tougher but still retain a good edge. 14c28n will be already super tough and so it can take a thinner angle and so have a more equalized playing field for edge retention. I mostly have 1095 and 12c27 steel, and I usually go pretty thin for my bevels. By thin I mean like 11.5 per side Scandi grinds or 15 degree per side EDC knives. 1095 at 60hrc isn't as tough as 12c27 so it might be more chippy, 12c27 rolls too much versus chipping at the usual 58-60 hrc that Mora and Opinel uses.
They could easily go up to 62 and then have much better overall performance holding even the factory 11.5 dps bevel without the microbevel.
Your take on edge angle seems to be supported by lots of other smart knife nerds on the tube. Have not heard as much concerning the convex versus straight edge profile. Would appreciate your thoughts this topic.
I did a video about convexed vs v grinds, i almost talked about it in the video but it would have been to long maybe i need to update the video thanks bud, and honestly I say what works great for me rather than taking info from other nerds in the community, which ive been bashed for, but as i said in videos before im not going to tell you its my results just because it was someone elses thats big in the community, i cant be wrong about my own experience regardless of how many others might habe been different or similar, Thanks Jimbo appreciate the comment
@@NeevesKnives I will go back and find that convex grind topic. All respect for your well-earned wisdom on the subject. Thank you
18 degrees ftw if it's damaged buy another one I love 50 $ knives ganzo kubey cjrb civivi bring em on
I like large enge bevels. I think they look nice
Same
25º for EDC knife for shure , for me its most balanced . The first thing I did on my Mini Grip (S30V) was to put a 25º edge. There is no damage when I use it on hard materials, it stays sharp for a very long time
I bought an angle guide and I was surprised my Bugout came with a stock bevel of 15°
What kind of angle would you prefer on a super thin knife like a chaparral?
15 to 17° for super slicey, 20° for tough and sharp
I set my edge pro at 22 degree mark, but i dont notice my pm2 blade have 5degree flat grind.. so i ended up at 17 degree angle exactly like yours.. but it cuts better than the factory grind and dont notice any less edge retention problem.. thats is lot of information in your video.. at first im bit worry because i accidentally sharpen it at less angle, but after seeing this video, i feel bit relief.
Thats awesome, and 17° is my favorite angle, the cutting performance is way better
How do you measure edge angle? I have a gauge but it’s not real accurate. I like big bevels...on knives.
Theres a few ways you can buy a digital angle finder, or theres the little ones you can put on your edge but they can be difficult, the digital ones are most acurate
What's the best angle for wood whittling and carving?
It would depend on the knife, geometry and steel your using, a scandi grind would be best for wood but if it's not a scandi grind you want a good balance between toughness and sharpness, more on the toughness side so 20° would probably work for a large portion of knives.
What's the best edge angle for great slicyness on the D2 knafs lander...????
17
@@NeevesKnives Thanks... I should have also asked what grit.. its amazing all the little things you have to think about when sharpening...
D2 likes lower grit, like 4-600. Also best to use diamond abrasive unless you like wasting time.@@beachbeach2766
I was going to ask you this in a private message but this video brings me the perfect opportunity and it could be answering to other people as well.
What I usually do with knives that are a bit thicker behind the edge is:
1.- Sharpen at 20º
2.- Thinner the "shoulders" of the edge sharpening (not totally. Just several strokes) at 15º
This would be a super easy way of getting somehow the properties of a convex edge. Easy to sharpen and easy to maintain (strop or resharpen as a 20º knife but adding a couple of strokes at 15º)
What do you think of this approach? What compromises would we have comparing with a convex edge? And with conventional/flat 15 or 20 degree edge?
I should say that the bevels my not be the most beautiful ones cause the transition between both angles can be seen, but this could be fixed introducing some intermediate strokes.
Anyways I only do it this way in knives I use. Not for knives that are just to be fidgeting with or looking at.
I thonk it sounds like it would pass through materials easier, and probably have some benifits, i was going to get into when convexing is appropriate exc.. But the video was already long, imo convexing does pass through easier and is a stronger edge, but not as sharp, and not as much bite, so imo it can benifit knives that you might need a stronger edge on but also wanting good cutting performance, but you will sacrifice the bite into the material, the shoulder of a v grind does create a small amount of drag, especially from thicker bte knives so rounding it will make it pass through easier in many cases
I think a 12- 15 degree on a kitch knife would be appropriate. Am I wrong?
No a kitchen knife is super thin and needs the best cutting performance as possible so its good to get it as good as possible, by having a low angle it will only benifit, if its a clever then id say different Maybe 17 to 20 depending but thats because its chopping
I have a 12° on my Japanese Gyuto knife in Aogami Super. Many Santoku’s come in a 10°. My Shun’s I keep at 15°. As an example, even Wusthof Chef knives come with a 14° angle these days, their Santoku’s in 10° - despite not being a super hard Japanese steel.
Testing by Knife Grinders Australia found that for most knives, even mediocre stainless up to superhard supersteels did best at 10-12 degrees per side. D2 did worse at 15 optimal. Any more or less angle and it wore out faster. They tested against edge rolling, not paper cutting. They compared against deboning at a meat processing plant use.@@baileymoto
Nobody ever specifies if they're taking about total angle adding both sides. I'm assuming the way he talks , he's saying 17-20° on each side
Are you playing with all of the knives again, while she is away!?
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The way you talk makes me cringe dawg