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TOPIC: Alignment Guide

Re: Alignment Guide 2 years 1 week ago #5853

  • WayneNicklin
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What you find is just guessing might be the difference between having a sharp useful knife and one that the edge rolls because of too steep an angle on the steel and it won't hold. I think most people want too steep of an angle I.e. 17-18 degrees and a good working edge 22-24 degrees will work just as we'll and last a lot longer. Depends on the usage of the knife. Sometimes on really good kitchen knives ill put a micro bevel at 24-25 degrees with a few stokes using 15K Chosera stones. Then strop a little on horse butt.
Last Edit: 2 years 1 week ago by WayneNicklin. Reason: Spelling
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