What's the angle of the blade's edge (for sharpening)?
1310232
bought mine at an establishment that sharpens for lfe if purchased through them... sorry i can tell ya its a hhelluva knife i believe bests the famous bk2 covers more of the combat side of things
1310233
Its a saber grind with what looks like a 20 degree second bevel. Hope this helps.
312258
This sharpener only does a 20 degree angle. If you are looking for one that does both 15 and 20 degree angles I suggest you look at the Chefs Choice Model 1520 Angle Select Sharpener
1720258
There's a good size circular button (I think its green) located on the housing near the blade that you push in which enables tilting the cutting angle.
2144333
It's in the description. Edge Angle: 15 degrees; Steel: 1095 cro-van Needed sharpening when I got it but it holds an edge well and is a juggernaut of a bush knife.
1485698
Technically speaking, it will give you a 34/40/50/60° edge on a double-bevel blade (measured as the complete angle of both bevels), or a 17/20/25/30° edge on a single-bevel blade (or as measured from the medial plane [bisection] of the angle of a double-bevel blade). I really hope this makes sense - if I could only draw you a diagram here.
1915885
No, the shape of the blade is wrong. You need a rod-shaped sharpener or a steel.
1917646
I believe you can set the edge in as far as you need to. I have not run into this situation yet. But the knife would have to be very very thick to really affect the sharpening.
1308265
Not sure about the edge angle, but Amazon offers several sharpeners for ceramic knives. Check out the battery operated one by Kyocera, which will sharpen the knife to a 35 degree angle.
1820448
I've had the best luck with the Work Sharp sharpening system, available from Amazon as well. Most sharpeners I've used give you a 25 degree edge. This one sharpens at 20 degree angle, giving a much sharper and longer lasting edge.
92874
You just place the knife on the flat notch and it will give you a proper 16 degree angle to hone your knife. Be warned though, if the knife you are honing doesn't have an edge that is 16 degrees, you will destroy your edge.
1609882
When I used my Lansky sharpening system on this knife I found the edge to be unevenly ground. One side of the blade was roughly 30 degrees and the other 25 degrees.I chose not to re-cut the edges and sharpened it at those angles. The blade took a very nice edge and has held its sharpness with moderate use.
1777316
I don't know angles, but it puts a nice working point on sketching pencils. I used it on Prismacolor pencils and I was perfectly satisfied. In fact, I love this little sharpener. I hope this is helpful. Have fun!
399117
the tip of the blade is a stright angle cut. there is a slight curve to the over-all blade.
666893
You determine the angle by adjusting the arm up and down. I think one off the angles is like 10 degrees. I personal hollow ground a meat knife and then sharpened it with the unit and I think my new angle was around 15 degrees. this unit is by far the best sharpening method I have found.
967399
From the hinge point to the tip of the blade is 3 3/4" of which 3 5/8" is sharpened. It is a single bevel blade.
1405792
The blade is relatively sharpened on the main and the drop of the blade. You will probably have to touch both up a bit if you want a razor edge .
1661022
According to the Amazon product description of the "Wusthof Precision Edge 4 Stage Knife Sharpener": The standard sharpener uses carbide blades set at 28 degrees or 14 degrees per side to sharpener[sic] your standard kitchen knives. Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade. Simply slide the cover over to Asian knives to sharpen your Asian knives to a 20 degree angle or 10 degrees per side". So if this one is the standard part of the above, the angle is 14 deg according to Amazon. On the booklet that came with it, Wusthof says "Designed to handle all new knives with PEtec edge". Various sources on the web claim that with PEtec marketing Wusthof has reduced their edge angle from the former 19 deg to 14 deg (per side). Other web sources claim (old) German knives are 22 deg per side. I took an aligned macro photograph and measured the ratio of the coarse carbide blade separation vs perpendicular height, and using trigonometry got 18.4 deg per side (est error: +/- 0.4 deg ). Same measurement on the fine ceramic rods got 18.5 deg. It is possible the angle changes slightly when one actually puts a knife in the slots and applies some pressure.