What is Edge Angle? How to tell What Angle your knife is sharpened to? Workshop Ep. 9

Рет қаралды 73,037

Күн бұрын

Edge angle is the final angle from the shoulder of a knife to the tip of the cutting edge. Most knives are sharpened by hand in large factories and have a slight variance in the angle of the sharp bevel, we'll walk through one method of determining what angle your knife is sharpened to. Steve joins again this week as we share some insight about edge angle and Steve finds the angle his Bugout was sharpened to.
Learn more at www.worksharptools.com/education
#SharpMatters
:20 Skip Intro - What is edge angle
1:21 What angles go with what knives?
5:14 How to determine what angle my knife is sharpened to?
11:13 Is there one angle to rule them all?

Пікірлер: 75

@marshallharper3005 4 жыл бұрын

Another great episode. Always more to learn about sharpening. I've worked with Mr. Baker for over 10 years and he never stops researching and learning, and is always willing to share his knowledge. I've learned more about sharpening knives, drills and other tools than I would have imagined possible in that time, but I'm constantly discovering new info and trying new techniques.

@billmanning8806 2 жыл бұрын

Good info. Thanks guys. Thanks Work Sharp. I recently attempted again to successfully use my GONIOMETER in my attempt to understand my friends' kitchen knives I'm trying to sharpen. I learned it helps to first polish the bevel some with a strop to help more light reflect off the bevel surface. Also helps to use it in a somewhat darkened room. Finally saw the 14º factory angle of Wusthof knives. But because the owner seems to be chipping the edges, I decided to sharpen them at the Work Sharp recommended 17º. They turned out super sharp, easily cutting paper. Friends are happy, they claim they're just like new. Thanks again.

@lionofthemorning7997 Жыл бұрын

We need more Steve in our lives.

@Bugkiller991 4 жыл бұрын

Love the sharpie trick to find edge angle.

@chiefkirk 3 жыл бұрын

Awesome video . The Sharpie tip is awesome. What it told me is that by using the Sharpie trick you can find the angle at which the factory set it and sharpen it consistently. That's cool. Thanks.

@damiensantiamo8755 3 жыл бұрын

The sharpie technique works awesome on my worksharp. Thanks.

@RM-rj5ok 3 жыл бұрын

I''ve learned something new today. Thanks!!

@EveryTongue 11 ай бұрын

Sweet channel. I just picked up a pocket sharpener on impulse. Buy it’s great to see the passion behind the products you produce.

@capnmatt41 4 жыл бұрын

Loving the educational material! Would you consider a follow up on some different types of grinds? Hollow, flat, Scandi, chisel, convex, etc...what are they and why might we want one over another?

@WorkSharpOutdoor 4 жыл бұрын

Good suggestion, we'll be sure to cover this in an upcoming video. I won't get in too much here but in general I prefer a convex edge for longer lasting sharpness.

@Bedsheet_Necktie 2 жыл бұрын

Sounds like you should make the vid. 👍

@bwax1542 3 жыл бұрын

Awesome video. Information we need to know.

@davidmiller4723 2 жыл бұрын

I have several EDC that range from D2 to S30V to VG-10. I usually sharpen to 21-22 degrees. Should I vary based on steel type ? Is there a guide/reference for this? I use the Elite adjustable so can choose any angle. Thank you for sharing your knowledge with us

@badbonzai1 2 жыл бұрын

Thanks, man, you guys are awesome.

@MightyWhiteofYou 2 жыл бұрын

Excellent trick

@tomlevasseur8550 2 жыл бұрын

Benchmade 162 with S30V is ground to 15 per side. My Buck Ranger Sport Pro also S30V recommends 13-16 per side. I use sandpaper, stones, or the Work Sharp with blade grinder attachment depending on knife, steel, etc

@xsmatt81 Жыл бұрын

i jsut got this kit. Took a while, to get it right. His technique works great on the downward motion. Seems a good bit of pressure. Ive been told use light pressure on diamond? but whatever it seems to work well. i kinda of screwed up one benchmade, but i got it back to normal at 17.5 then last 30 strokes with 20 for microbevel. Back to hair pop sharp. the kit works well, i had a sharpmaker years ago, and its similar

@Den-nu6pv 3 жыл бұрын

What sharpener was Steve using and how many different angles can you adjust it to thanks.

@robertpurvis6106 3 жыл бұрын

i am knew to sharpening. i was going to buy the lansky D/Q Sharp. would the sharpie trick essentially work the same with it? I also have the lansky deluxe someone gifted to me but didn't get a cheap gerber sharper when i tried it for the first time. i'm guessing i chose the wrong angle.

@xerostyle 2 жыл бұрын

thanx for this ✌️

@ioann235 2 жыл бұрын

Is there any chart where you have, say, on horizontal the most frequent kinds of steel, like ss420 or ss440 and so on, on vertical the possible use, like kitchen veggies kitchen boning of camping all use, or whitling or etc, and in the at the intersection of a line with a column the best angle for that steel and for that use? I think that would help a lot with the angles coz everybody says its depending on the kind of the steel, but doesn't say the kind of the steel for the numbers he gives.

@joeframo3347 Жыл бұрын

It's beautiful that you have all those different angles cuz not every nice the same but I got to get that machine I have all your other machines even the electric one which I should have taped my knife sides because it's scratched it up when I use that electric sharpener but I learned my lesson I don't particularly like it now but this one looks like a really good one looks like you could sharpen up your knives fast I could sharpen up my bow knife with it

@chefsword1 2 жыл бұрын

Where can one get the goniometer? Being a Chef this could be a grate help. Love your channel!

@andrewgward7 2 жыл бұрын

I was just wondering if you had smaller clamps for the precision adjust system to hold smaller knives?

@michaelvoorhees5978 Жыл бұрын

@Milkman4279 Жыл бұрын

What model sharpener is that? I want one of those!!!

@JohnDoe-el5ir Жыл бұрын

I have mixed feelings, I tried my Vicotorinox at 40 vs Ganzo D2 blade at 30 and there was so much difference in favor of Ganzo that I was really surprised. I thought that thinner shoulders on Vic will perform better than thick shoulders on Ganzo. Primary grind is thicker than Vic but it was anyway so much better for planing a board for chips. I think I will sharpen my Vic to 30 degrees also. So what it will last shorter, but will it? Maybe on more aggressive usage. BTW Angle Set, the best there is.

@jeffsieg4703 3 жыл бұрын

Any thoughts on sharpening angle for a Microtech Ultratech D/E?

@WorkSharpOutdoor 3 жыл бұрын

Not sure haven't sharpened one of those specifically. We did a video about how to find your edge angle, check it out maybe you can let me know what you find. kzfaq.info/get/bejne/n9SZgZyQqrqofqs.html

@PartNinja Жыл бұрын

so when they say they sharpen a pocket knife to 30* is that 30* per side or is that total angle (meaning 15* per side?)

@abnergaldos8695 4 жыл бұрын

This subject has aways confused me, thanks for the lesson

@jeffhollar1830 4 жыл бұрын

The sharpener you are using on this video do you recommend and can you get diamond stone to reshape if needed

@WorkSharpOutdoor 4 жыл бұрын

Yes, it's the Angle Set Sharpener we designed in collaboration with knife maker Ken Onion. It has coarse diamond (320 grit) medium diamond (600 grit), and fine ceramic which all rotate around the two rods.

@jeffhollar1830 4 жыл бұрын

Thank you I may need to get this one

@fightinirish73kk 5 ай бұрын

my chef knives are at 10 deg when i tried wworksharp to get 10 degrees it was hitting the bracket what is the steepest angle does it support?

@sharpen-up 4 жыл бұрын

That's a dope toy!

@John83118 6 ай бұрын

Top-notch material here. A similar book I read had a remarkable influence on my life. "The Art of Meaningful Relationships in the 21st Century" by Leo Flint

@40beretta1 2 жыл бұрын

The 17° if your knife sharpened properly will cut you instantly... surgical sharp, for field dressing fish and game A softer slope...is sharp for sure...that said; its for "force cutting"; Materials, corrugated boxes. Josh mentions "muscle memory" for sharpening...that is all well and good. As Steve showed using the tool... he went from 15°, 17°, finally deterring the pocket knife angle of 20°. If you know the angle of each of our knives...you can keep them "Son of a *****" I've just cut myself" Sharp. Let me say this for hunters and fishermen and Ladies..."keep your field knives surgical sharp"

@nopewontyou Жыл бұрын

i bought your worksharp guided jig system, i read everywhere i should sharpen my mora at 27 degrees. to reach that do i set the angle to 27 or 13.5?

@WorkSharpOutdoor Жыл бұрын

From Mora Knives website: Blades thicker than 2.5 mm usually have a total edge angle of 27 degrees, about 13.5 degrees per side. Most of our knives have the True Scandi Grind that includes the typical micro bevel of a total edge angle of about 35-45° which is about 0.05 - 0.5 mm high to make the edge less fragile and with better edge retention. If you set your sharpener to 20° you will achieve and inclusive angle of 40° and can resharpen the micro bevel set on your knife. Hope that helps!

@nopewontyou Жыл бұрын

@@WorkSharpOutdoor so I should set my guided sharpener to 20 degrees, and do that, and then raise the degree to what? 27 or 30 and sharpen the smaller tip of the blade? Wouldn't that be the same as just sharpening at 30 degrees to begin with?

@BrTruthinLove Жыл бұрын

What if you know the angles registered on your worksharp precision sharpener are not accurate and you don't have a goniometer, is there another way to work out your angels?

@Geoonthegrind 2 жыл бұрын

What knife was Steve carrying in this video?

@joeframo3347 Жыл бұрын

Hello I always enjoyed your videos really great I have all your products I think you guys are the best I'm real interested in that particular one you're showing now here on KZfaq and one more thing Steve is pretty cool guy I could tell I wish you would just make a goatee instead of having his beard being wirey out if you put a goatee he look like a badass just my thoughts thanks again 👍

@phlacoe 4 жыл бұрын

So where should I keep my D2 steel EDC folder that gets more abuse than box opening?

@WorkSharpOutdoor 4 жыл бұрын

It comes down to preference, but if it were me I'd sharpen to 25 if it's getting a lot of abuse.

@luisalmeida4247 2 жыл бұрын

What angle should I use for a D2 steel outdoor cleaver

@WorkSharpOutdoor 2 жыл бұрын

25°-30° would be best for an outdoor cleaver. The wide angle will hold an edge longer to heavy use like chopping.

@luisalmeida4247 2 жыл бұрын

@@WorkSharpOutdoor ok thanks

@jimrittenour6429 2 жыл бұрын

What angle would I sharpen a combat tactical knife for a Navy Seal friend? He has "retired" dozens of expensive combat knives because he is not good at sharpening.

@uzumlubay 3 жыл бұрын

I use your GSS System and this is designed to give a primary bezel of 20° (or 17°) but the secondary bezel is set by the ceramic rod with a guide of 25°. What is the advantage of having a primary/secondary bezel?? I think that the GSS is the only one of your systems that does this so wonder if it is beneficial.

@WorkSharpOutdoor 3 жыл бұрын

Setting the ceramic at 25 makes it so you are guaranteed to get to the cutting edge when honing.. If it were set at 20 degrees and you were off by 1 degree honing at 19, it would not do anything and you would not remove the burr. So it is set at 25 to help users be successful when removing the burr. It also creates a micro-bevel, meaning the very tip is sharpened to a flatter angle than the rest and it is slightly more durable. Picture the concept of a convex grind.

@MrMZaccone 7 ай бұрын

The vast majority of commercial edc and pocket knives I've sharpened over the years have an edge angle of right around 20 dps. It seems to be almost some sort of industry standard.

@lighteningwawa 2 жыл бұрын

I found a mobile phone’s level app incredibly useful.

@Montenegro651 11 ай бұрын

Holy crap, that’s a great idea!

@QuietGuitaristfan 6 ай бұрын

Yeah. Idk what I'm doing wrong. I have tried thebsharpie method and cant get it. I'm just done. I cant do it. Sonmuch fornhaving sharp litchen knives. I wasted money on a precision adjust and I'm so incompetent that I just cant get it. I might as well just stop

@kraftzion 4 ай бұрын

Should have drawn the angle from the center line of the knife. What you have drawn is only intutive on a scandi ground knife. 17 per side is 34 inclusive. Real curious how you draw 34 inclusive.

@BennyCFD Жыл бұрын

Dude even though the angle of the stones are set at a particular angle as long as your holding the knife it still freehand and not the exact angle all along the length of the blade.

@Bedsheet_Necktie 2 жыл бұрын

Knife Therapy: 1-320 2-600 3-800 4-1000 5-3000 6-6000 7-Strop W/compound 8-3M AO lapping paper (all) Yeah🔪

@CloudyShinobi 3 жыл бұрын

I don’t think u can say it’s more obtuse, since both angles are still well into acute territory. They’re not even close to 90° let alone more than that

@Michael-hs6ii 4 жыл бұрын

Now.. what is a Kurt Angle? who is Edge.... ohh wrong channel

@lypsohgameing2859 2 жыл бұрын

I don't under stand the diagram a d from what way we are looking at it

@aleisterbroley900 2 жыл бұрын

That's because the supposed experts here labeled the edge as "Tip", which is what the rest of the civilized world calls the pointy bit on the end, the part that first goes into, say, the maker of confusing and misleading videos when you stab them.

@lypsohgameing2859 2 жыл бұрын

@@aleisterbroley900 the end is a bit Co fusing but I think I got what ur saying but can you explain the diagram and what POV were looking at it from

@aleisterbroley900 2 жыл бұрын

You really never made it clear whether the angles you're talking about are per side or inclusive... Is a kitchen knife 18 degrees per side (36 degrees inclusive) or 18 degrees inclusive?

@daveyboy6985 2 жыл бұрын

It would be 18 per side.

@bobbyc2768 3 жыл бұрын

30 degrees for a bushcrafting knife? damn, what kind of brittle steel are you using? i can chop all kinds of stuff and almost downright abuse my cold steel SRK in 3V steel at a 22 degree angle...people seem to think they need way steeper angles than they really do, modern steels are better than people give them credit for

@akivaliaho5166 3 жыл бұрын

I run my Cold Steel 4maxx with 20 dsp. I baton with it, chop with it and do general tasks in the woods with it but it isn't a screaming edge bushcraft whittling knife. Traditional finnish puukko knives here in Finland are ground to around 10 degrees per side. It is purely a whittling tool though. 30 dsp IS way too obtuse for a woods knife, I cut carpet with one.

@wrathofatlantis2316 2 жыл бұрын

No, modern CPM steels were intended for industrial applications and are terrible at low angles, which is why people open their grind angles to match the poor industrial steel they think is better for knives. (It isn't). Older steels such as 420, 5160 and 440 are more amenable to actual knife use, but 440 is hard to sharpen and sensitive to bad heat treats.