Edge Angle

[cbsmith111]

I know this is a question that has been answered a kabillion times, but I want a few different answers to my specific question to consider as advice if you don't mind.

I am getting ready to finish up my third knife. It is made from 3/16" A2 and is full flat ground. I sent it to texas knife for the heat treat, so it is supposedly somewhere around RC58-59.

I would like some input on what angle to sharpen it to. I know there are guidelines depending on the use of the knife, but I thought maybe the particular steel and hardness could cause some difference one way or the other.

The blade is only just over 4" long, so it's not going to be seeing any heavy chopping, but I do intend it for utility/outdoor use so I want it to be able to handle a reasonable level of abuse. I also want it to cut as well as possible though.

In your opinion, what is the sharpest edge angle I can get away with without significantly weakening it as a general utility use knife?

[Ray Rogers]

Try about 20 degrees. 25 degrees is generally for very hard use, 17 degrees or so is generally for a good slicer. You can imagine sharpening thinner than that and getting a very thin, delicate razor sharp edge but it will be just imagination because with the physical dimensions of your blade you simply can't sharpen to something like 10 degrees. Don't sweat it, just put an edge on it. Unless you plan an extensive set of exhaustive cutting tests it really won't make much difference....

[cbsmith111]

Got it. 20 is what I had in mind, but based on some things I had read I just wanted to make sure that wouldn't be too fragile. Thanks for the info.

[Crex]

Won't ever know for sure until you test it and use it. Good starting point.

>>I also want it to cut as well as possible though.<< What we all strive for.....
What good is a knife if it doesn't? They make lousy screw ####### and prybars.