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What angle is best

beaner

October 16, 2012 18:33

I have a contego and two 940s one is s30v and the other is 154cm. What angles should each be sharpened at for the best performance of each steel. Any help would be greatly appreciated. Thanks. Oh and when did they switch steel in the 940 was just trying to figure out how old the one with 154 is. They are both reverse tanto plain edge. Thanks again

Comments

10 comments

po

October 16, 2012 19:52
Greetings and welcome to the Benchmade groupee community.

Both are premium stainless steels, and both are medium sized folding knives with blade sizes 3.5-4.5 inches. Unless you regularly use your edges in ways where they receive lateral impact from hard materials, or tend to accidentally hit hard objects while cutting things, the optimal edge in my experience is about 17-18 degrees per side, an included edge angle of approximately 35 degrees. This edge will cut aggressively, and be reasonably durable for moderate hard use, which is what a medium sized folding knife is suitable for.

The factory edges are usually closer to the 40 degree included angle range. The factory edges cut well, and are durable, but not optimized for the full potential of the blade.
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skimo

October 16, 2012 22:12
Absolutely, depends on use.
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geocyclist

October 17, 2012 00:48
So you think 17.5 for "normal" use as opposed to 15? I know there are many different opinions of what "normal" is.

What about fixed blades, 20 or 25?
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joekarp

October 17, 2012 00:51
I like 15; my 710D2 really slices well at that setting. My fixed custom S90V blade is set at 20...with a fatter blade that works just fine.

But yeah +1 on what Skimo says, it all depends on your preference.
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fastjan

October 17, 2012 02:16
quote:

Geocyclist wrote...So you think 17.5 for "normal" use as opposed to 15? I know there are many different opinions of what "normal" is.

I found an easy solution for me. I might start out a blade at 15 degrees/side, but if I ever roll an edge, doing whatever, I'll kick it up to a 17/side micro-edge to fix it. Then, the next time I sharpen that knife, it will get a 17 degree touch-up. I let the knife tell me the blade angle it wants...all I have to do is listen and obey.
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po

October 17, 2012 05:04
Oh, I'm sure 30 included would be fine. I just find 35 easier to sharpen, and sharp enough, while retaining a little more strength.

For a fixed blade, it depends on the use. Most of my big fixed blades are still 35 included, even the 10" camp bowie. The edge geometry is thicker, the edge bevels are wider, so the edge is actually pretty strong. I've done all kinds of chopping with those edges, and never had any problem that made me think I needed a less fine edge angle.

Most of my big knives came with 40-45 included angle edges, and I don't like them like that. I don't chop cinder blocks or anything.
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beaner

October 17, 2012 08:10
Thanks everyone I'll try 15 all I have now is a lansky and don't have the option for 17.5. Would anyone want to recommend a good sharpener for about 150 to 200.
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loonybin

October 17, 2012 12:07
quote:

Originally posted by Beaner:
Thanks everyone I'll try 15 all I have now is a lansky and don't have the option for 17.5. Would anyone want to recommend a good sharpener for about 150 to 200.

Honestly? Save up another $100 and get an Edge Pro Apex.
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fastjan

October 17, 2012 14:06
+1 Loonybin.

For that kind of re-profiling the EP Apex would be perfect and should last decades.
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gatorflash1

October 24, 2012 23:05
Sharpen two bevel angless. First sharpen a back bevel of 30 degrees total. Then sharpen a primary bevel at 40 degrees total. You will be able to sharpen the 40 degree primary bevel edge many times before having to sharpen the 30 degree back bevel edge. Here are a couple of links about knives and knife sharpening thay may be of some interest.

http://zknives.com/knives/arti.../knifesteelfaq.shtml

http://www.youtube.com/watch?v=GB0r6GvESGg
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