knife edges
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You are currently reading a thread in /k/ - Weapons
You are currently reading a thread in /k/ - Weapons
What's the best edge for a edc knife?
Chefs knife?
What degree / style do you prefer?
I just did this adamas at 15 degree flat ground. So I'll see how long it lasts.
I tried the double bevel about a 30degree down to a 15 halfway.
I want to try a chisel grind next '(prolly not on that knife)
I feel like a chisel grind with the point on the left would be good for cutting meat, but I haven't tried it yet.
>>29579827
>>29579827
Also whats a good way to polish the edges more?
Best knife imo get a butcher knife. It's practical for edc and nobody will want to fuck with you.
>>29579827
Scandi grind ftw
I usually do around 12 degrees on all my knives cause I like them sharp
Down to 10 if I really want them sharp.
Axes at 20-25 degrees.
Look into getting a work sharp belt sander. I use the freehand version.
>>29579827
honestly, it's a matter of preference and function.
Everyone uses edcs for different things, some cutting paper, cardboard, light plastic.
Honestly, i've found the full flat grind on both my ESEE Zancudo and Delica 4 FFG has been the most functional for every i've had to use them for.
I also own and use a few buck knives and a Kershaw Skyline (amazing light use knife) among other folders, and i've really found the ESEE or the Delica 4 in my pocket more than anything else.
And while I have sharpened them out of habit quite a few times, I find all it takes is a light stropping to bring it back to an reasonable edge, that consistently glides through and doesn't catch on paper.
Both well worth their respective prices.
And the Zancudo is a real workhorse for its size.
I've never tried chisel grind, but I wouldn't recommend it on anything other than a fixed blade, or a folder with particularly thick stock.
Those super acute edges are way more prone to rolling and chipping during anything approaching hard use, but I guess it might work a treat for EDC light/ medium use, just be wary, it might be worth trying on a cheaper AUS-8/440c knife to begin, and if it works the application would naturally be enhanced by a better steel. But the high price of good steel makes it a big risk if you aren't sure of the outcome beforehand,
>>29579903
For EDC? Scandi's one trick is it's nice for biting into wood when you want to take fine shavings, other than that it's a weaker apex with a wider secondary bevel that doesn't cut as well as an FFG ot hollow, it also takes more time to repair the edge.
>>29579827
>>29579827
Scandi grind with 15 degree is what I do for mine. If it is an outdoor knife, I widen the angle to give better edge strength.
>>29580233
I will check those out.
I carry a adamas and a ghost strike.
I feel like a 30 reduced to a 15 is more durable.
But I put both to a 15 edge since I cut paper and cardboard only. its sharp as fuck but I could see it chipping if used on harder mediums.
But I still want to find a knife that I can left side chisel to appsolute sharpness.
Saw a guy cut a corner off of a. Phone book.
Also the tomato slice.
>>29581329
Yeah, I bought an adamas which is relatively thick. But I only cut tape and boxes, so I opted for a finer edge.
With a 15 degree I have no doubt you could snap or chip it. But like the other guy said, it depends on how you use it.
>>29579827
Angle matters much less than thickness behind the edge.
A 10 degree per side edge that is ~0.030" thick at 1/32" back from the apex will have much lower cutting performance than a 20 dpg edge that is ~0.010" thick at 1/32" behind the apex.
>>29579836
High grit stones and a leather strop
>>29579836
What do you mean by that? You mean make the edge bevel look like a mirror, or do you mean make the edge better at push cutting?
>>29579827
>>27855768
That has to be the most piss fucking poor bevel I have ever seen on a fucking knife. Jesus H christ in a chicken basket did you have your sharpening system set to "JUST FUCK MY SHIT UP"? I am pretty sure a blind guy being dragged behind a car by a rope around his bollocks could put a more even bevel on that knife by dragging it against the road under him. Try going to your local quarry and just start slapping big fucking rocks with the knife blade and it is entirely likely that you will actually improve the horrendous excuse for a cutting edge on that poor abused knife. You should travel to the Spyderco head office, beg for the forgiveness of Sal Gleser, kneel before him and request a sharp tool with which to cut your somach open (as you are too incompetent to produce your own). Should by some miracle Sal find it in his heart to forgive you then please purchase a sharpening system from him, learn to use it, and never post a disgusting bevel like that again.
>>29579959
>10 degrees
so half your blade is an edge? somehow I don't believe you get pocket knives down to 10. please show a pic of your half inch+ wide edge surface.
Chef's knife should be between 17-20°
>>29582690
a 10 degree edge 1/32" back will be at most 0.006 inches wide, brother. a 20 degree edge will be 0.012 inches wide 1/32" back.
>>29585246
the bevel is fine, you spaz.
>>29585246
That edge bevel is fine, you sperging turboautist.
>>29585358
You can have edge bevel angles below 10 degrees per side without having super wide edge bevels as long as you thin out the primary grind first.
Pic related is a Spyderco Endura in HAP40 thinned out to ~0.010" thick behind the edge using a Norton Crystolon coarse, with a ~10 degree per side edge bevel.
>>29585417
By my calculations a 10 degree per side edge bevel would be ~0.010" at 1/32" behind the apex and a 20 dps edge bevel would be ~0.020", but that wasn't really my point.
My point was that thickness right behind the apex and a 1/4" back from the apex affect cutting performance, not angles per se.
>>29585785
got a pic of the knife looking at the tip with the butt of the knife directly behind the tip to give an idea of the edge cross section? what grit do you polish with?
>>29585829
i think that depends on what you cutting. paper for instance would depend more on the angle of the edge not the tip of the blade bevels' width. but you do have a valid point.
>>29585856
I think this is what you meant, yes?
Edge is about 0.010" thick 1/32" back from the apex and 0.035" 1/4" back from the apex.
Edge bevel in the first pic was 13,000 grit on Sigma Power Select II waterstones with a Spyderco fine ceramic rod micro bevel.
Current pic is finished to ~2k on a Naniwa Aotoshi waterstone and stropped on 16 micron CBN emulsion on a leather bench strop.
>>29586624
yep just like that, gotta hand it to you, nice job on that edge. looks great.
