Any way to sharpen it? Is the edge angle 20 or 25 degrees?
1308264
I don't think it needs to be sharpened for a very long time. At the price, you can always get another one. If you want to spend $130.00 and up, you may have to have it sharpened professionally .
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.
1308266
The angle is integral to edge durability. A shallow slope makes for increased sharpness, but at a steep cost ... reduced edge life expectancy.
2200311
I use a machine called the worx sharpener. It is a small belt sharpener that has changeable blade guides it basically puts the factory edge back on the knife. The edge depends on the use intended use the smaller the angle of the edge ie 20°the sharper but this will also dull faster. So I use 25° the edge holds up longer. My knife came with a good edge on it all I have done is rehone the factory edge back to sharp. But if you get it extra dull then you will have to use a more abrasive stone or belt which ever you have on hand. You can purchase a worx sharpener online or at cabelas or bass pro I am a knife lover and it is the best product I have found to give you a easy factory edge. I use a machine called the worx sharpener. It is a small belt sharpener that has changeable blade guides it basically puts the factory edge back on the knife. The edge depends on the use intended use the smaller the angle of the edge ie 20°the sharper but this will also dull faster. So I use 25° the edge holds up longer. My knife came with a good edge on it all I have done is rehone the factory edge back to sharp. But if you get it extra dull then you will have to use a more abrasive stone or belt which ever you have on hand. You can purchase a worx sharpener online or at cabelas or bass... » Read More I use a machine called the worx sharpener. It is a small belt sharpener that has changeable blade guides it basically puts the factory edge back on the knife. The edge depends on the use intended use the smaller the angle of the edge ie 20°the sharper but this will also dull faster. So I use 25° the edge holds up longer. My knife came with a good edge on it all I have done is rehone the factory edge back to sharp. But if you get it extra dull then you will have to use a more abrasive stone or belt which ever you have on hand. You can purchase a worx sharpener online or at cabelas or bass pro I am a knife lover and it is the best product I have found to give you a easy factory edge. « Show Less
2216828
This is a very good sharpening stone. You will need to focus on the angle of the edge and the course stone is just the start. Once you have worked the course you can step down to the medium stone and that will clean up your edge. It should start to feel a little sharper. Then you step down to the fine stone to hone your edge. A dull knife can take hours to sharpen it depends on if the edge was turned. When you sharpen you lay the knife on the stone at about a 15 degree angle and first push the knife away from you on one side and then you draw the knife towards you on the other side. Only work one direction on each side. Make sure you draw the whole edge down the stone. Take your time and use even pressure on the blade
260912
Yes. It uses a different angle than smooth edge blades so make sure when you use a steel to use the correct angle (I think it's 20 degrees but I may be mistaken). I used a standard knife sharpener on it and it dulled the knife. If you use a sharpener makes sure it's designed to work with these kinds of blades. And when you get all this right be careful.. these knives are S H A R P.
1977555
According to the manufacturer instructions, it is 45 degrees. You may need to use sharpening stone or another, more sophisticated sharpener, for example, Lansky MEDGE1. It is also being sold on Amazon.com at the following link:
953887
The knife is clamped in a simple fixture to hold the angle constant. The sharpening angle is very important. It is also important to keep the angle constant. Do a web search on knife sharpening angle. There is a great deal of information about that on the web. As a rough rule of thumb for general use, a 25 degree angle is good. It is strong enough for most purposes and can be brought to a nice level of sharpness. An 18 degree angle is "sharper" but rather fragile. Not a robust edge so it breaks off easily.
2179212
Hey Tom,I really couldn't give you an exact angle but looking at mine I would say the angle is likely around 65-70 degree's, there is almost a half inch gap in your blade run so I have found it will sharpen most of all my knives and hatchets.I hope this helped.Curt
1457936
I have no idea though I have had one for some time. It's cheaper to buy a new one than conventional sharpening unless you can do it all yourself.
666483
It really depends on placement of knife and blade width. Using a magic marker on the bevel edge you can adjust it to achieve needed angle. The knives I just recently did for my mom required matching 15 degree bevel and with very little adjust had no issues achieving this. Syderco and a few other knives useing thinner blades due to type metal also require about 15 degrees snd currently have had no issues with sharpening them.
1731958
variable.. advise you set your own angle. the hardening of the edge is good enough to manage a 20 edge in most chopping work.
636125
Has to be per side, and the instructions illustrations indicate per side. It also discusses that 17 degrees is for fine blades such as razors, 20 degrees is for kitchen / chef knives, 25 degrees is for hunting blades or field knives, and 30 degrees is for implements like machette's .
1994571
Check with your local hardware store about sharpening. My local Ace store said it can sharpen the chain for $7.
761071
The only way I know of to sharpen a set of blades like this is by using a rat tail diamond hone. It is skill dependent and time consuming. Highly recommend purchasing a spare set of blades and scrap the idea of sharpening.
203513
Japanese knives are ground at a 15 degree angle, European at 22 degrees. Sharpeners for one are NOT compatible with the other style knife, unless you want your knife ground at the wrong angle
1106188
The people at edge craft were very nice give them a call at 1800-342-3255. If you are very careful you can buy a small sharpening stone and hold it at a 15 to 20 degree angle against the blade when it is running. Look up on google "how to sharpen a meat slicer blade"
1683647
Yes, you can choose between 118 and 135 degrees. Many of the videos you can find on youtube and the video that comes with the sharpener show you how to do this. you may want to take a look at the following links: https://www.youtube.com/watch?v=8wWzW8BjtiM and https://www.youtube.com/watch?v=M6bC5imB31A
2144336
It's in the description. Edge Angle: 15 degrees; Steel: 1095 cro-vanNeeded sharpening when I got it but it holds an edge well and is a juggernaut of a bush knife.