Knife Sharpening Angles

Video Transcript

Different knives have different angles. A knife that you're going to be using for just cutting vegetables or meat, is a fairly flat angle. We, here at the shop put a seventeen degree angle on it. A pocket knife is more of a utility edge. So, you'd want a little bit blunter, a little bit thicker edge. And, so we put a twenty degree angle. Combat knives such as these. These are made for punching through body armor and stuff like that. So, you want a very blunt edge. Probably, about a thirty degree edge. It's still razor sharp. But, it' just really blunt and really strong. So, for meat and vegetables you'd want a really flat angle like this. More of a utility edge is about twenty degrees. Which, is really similar to this. On a combat knife or something you'd be using for heavy work, you'd want it more of a blunt angle closer to a thirty degree angle. Too much more than that, and you're really not getting. You can get your knife sharp. But, it's really not that great of an edge. So, you really don't want anything above thirty degrees. This one is sharpened at twenty degrees. Which, is about like this. You can see that the, I'm not scratching up the side of the blade. If you're scratching up the side of the blade, you're not doing any good.

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