best angle for sharp blades?

May 14, 2010, 11:52:00 AM

i was thinking 10 -12 degrees would be pretty good, any pros. out there know exactly the very best? is it the same for all blades or different angles , such as fillet knives to thick huntin knives to broad heads? thanks.

Zbearclaw · May 14, 2010, 12:12:00 PM

Generally the flatter the angle the sharper but easier to bend or dull.

The steeper the angle the longer it holds the edge but doesn't get quite as insanely sharp.

Rick Wiltshire · May 14, 2010, 12:19:00 PM

I like 25 degrees for my knives and broadheads. A nice compromise between sharpness and durability.

Ragnarok Forge · May 14, 2010, 12:35:00 PM

Depends on the use of the blade. If it is a chopping tool you want 15 to 20 degrees, for skinning, general meat cutting 25 degrees or
I like 25 degrees on my broadheads and skinning knives. Boning knives get 20 degrees and tomahawks and fighting style knives get 15 degrees or an appleseed / convex grind.

Orion · May 14, 2010, 04:23:00 PM

Here are some ball park figures. Three-blade heads are 60 degrees, 30 degrees angle on on each side of the blade, unless they're rebeveled. Two blade double bevel heads are generally about 45 degrees, 22.5 degrees on each side of the blade. The most common angle for single bevel two-blade broadheads is 25 degrees. There are exceptions, of course. 10-12 degrees would very likely turn over at the least resistance.

joe ashton · May 14, 2010, 05:58:00 PM

orion's got it right, IMO

Joe

pdk25 · May 15, 2010, 01:10:00 AM

Another one who agrees with Orion. I think that with a single bevel head as hard as the griz you can get away with 21 or 22 degrees if you want without the edge rolling. Hard double bevels like the silver flame can probably go a little more slight on the angle, like 40 degrees total or something. It's just not necessary. Sharpening 2 blades on the KME sharpener, which gives a total angle of 45 degrees, will get them very sharp and maintain enough angle to help keep them the edge from rolling. I guess alot of it depends how hard of stuff you plan on cutting and how frequently you feel like resharpening.

Don Stokes · May 15, 2010, 08:49:00 AM

I sharpen my Snuffer 3-blades on a flat surfaced wet grinder, for a 30 degree angle, and they work just fine. On two-blades hand sharpened I usually end up at around 25. Less than that, and they don't hold up.

elknut1 · May 15, 2010, 08:57:00 AM

For 2 blades, bleeders, all removable fixed blades & all knives for me is 25 deg. It hasn't let me down yet!

ElkNut1