Sharpen to whatever angle you like man, a lower angle will cut longer but deform quicker against hard surfaces like bone. The lansky systems the angle is only approximate anyway as its deferent depending on size of the blade etc.
Trick to work out any edge angle:
Colour the cutting bevel in sharpie (just the sharpenened bit not the whole blade. Run a pass on your sharpened at the angle you think it is. If it takes off all the sharpie in one or 2 passes you are on the right angle.
If the sharpie is still on the edge and it has taken it of the back end of the bevel raise you sharpening angle. If it has taken it off the edge and is still on the back of the bevel lower your sharpening angle.
If all this is to hard just set your angle at 20 and don't worry about it. As long as you raise a burr the thing will be sharper by the end
Bookmarks