What type of grind on this knife and at what angles per side.
1305677
Not to repeat what has already been said, but it looks like it has a Scandinavian grind, and has a small secondary bevel. However, if you choose to sharpen it as a Scandi, using the given angle as a guide, the secondary bevel will go away leaving a true Scandi grind.
1305678
I couldn't tell you about the angles. It is a double bevel grind. I can say that this knife is awesome. It can take a beating and you can sharpen it however you like. If you want to try customizing your knife by changing the profile or grind or even the scales this is a great knife to try with as it is very inexpensive but you'll still want to use it because it's a great knife/tool. Here's a cool article on types of knife grinds: http://www.sharpeningsupplies.com/Detailed-Discussion-on-Knife-Sharpening-Angles-W28C116.aspx
1305679
Scandie grind. I think 20 degree, but not sure. The knife comes with a bead]blast finish, which can easily be polished away. I don't think you'll find a better Bushcraft blade for the money. High carbon steel must be oiled to prevent rust.
2094701
Hi Adam. This knife is neither. It is actually what Knife Supply calls a "taper" grind. To be sure we are both using the same definitions, please go here and look at what Knife Supply shows for grinds. http://www.knifesupply.com/types_of_knife_blade_grinds.html. Please let me know if you have any other questions. I love this knife. It is heavy and the blade is thicker than most.
972054
Nope dont use a grinder -gets metal to hot . I use a number of grits to get a razor edge . If no edge is present i use 80 , 110 , 220 ,320 ,600 then leather . Also i put a 30 degree angle like a katana sword has , edge cuts cleaner and longer unless you hit a rock or metal it wont dull . Well maybe if you have cheap steel it will dull after a long while . I charge my friends 5 bucks because supplys are so high and after i get the 30 degree on there they are very pleased with the preformance . Hope this helps : )
396977
Nah it is not a proper grind because the form is crooked. it looks a bit like a hollow grind but it is is wavey
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
246445
Grooves all the way around. The guide to provide the right angle for honing is only on one side, although it's not difficult to maintain the angle as you rotate the honing steel.
1824577
They are set at 22.5°, which is an average. I had to get a SOG sharpener just for my SOG knives due to the different angle they are at. But, it works very well on my few Ka Bar's I have. Great tool.
648023
There are two slots. The first is a rough cut and the second a fine cut. They both use the diamond rotating metal removal process, but you can tell that the second slot is a much finer cut than the first. I use this on my Victorinox Chef's Knife which has a thin 12-15 degree Japanese style taper and it works very well. This might not be the right choice if you have a typical western blade with a 22 degree angle as it would take a long time to reshape the edge.
629658
It has a shallow radiused hollow grind with a secondary edge grind. In my opinion this allows the knife to be robust enough for chopping yet have a thin enough edge with for slicing.
210417
20-22 degrees usually. It's a good question because although I'm happy with my 8" Chef's knife in this price range, I find that it, just like the 6" Kershaw I own tends to be slightly sharper on one side than the other no matter what I do. These are nice for the money though and I have no complaints personally. They can be made really sharp if you want to spend the time with a wet stone and a leather strop. I generally use a steel when I'm done using mine. (Three swipes at the most to true the edge) and I try to maintain an approximate 20 degree angle when I do it. I place the steel vertical making it easier to view the angle as well as avoiding the chance of cutting your hands. It's not the fancy way we may see the butcher guys do it but works well and is a safer method. Some say to sharpen at a 15 degree angle, and although that may hold an edge longer I think that +/- 20 works the best for these. Others think that these are a bit heavy handled, but I like the bolster and the additional weight with a good sharp edge because little pressure is required to use them. But some of these things are purely personal preferences, so I hope this info. will be of some help here.
530856
Hi. Bothe sides of the blade are hollow grind sharpened. If you are looking for this type of cutting instrument I believe you will be pleased.
352968
First swipe your knife on the coarse side (left) about 6 or 8 times, then do the same on the fine side (right). Makes for a very sharp knife.
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.
45186
It has steel blades that stay sharp I use it both salt and pepper. You can adjust from fine to coarse grinding.
533414
Straight side cuts the blade, the wavy side chops the cuttings. Straight side towards the earth.
144720
Place the blade on the grinder table bevel side up, the back of the blade is flat on the table, hold the blade on the table with your finger and pull the blade under the grinder wheel. The height of the grinding wheel determines the bevel angle.
846312
I try to set it on something solid, then lay the blade on the angle then move the knife like I'm trying to slice the stone. Repeat until a burr is the length of blade. Flip and do the other side. Then repeat on fine grit side.