Thread: Knife sharpening angles

Well at the local freezing works they have a not only a sharpening robot but also a small bench mount.
Bothe set up at the same angle. 18 degrees I think.
It's the optimum for edge and general retention.
Some don't like it but most are ok.
If you go at the bone a bit steep you wreck the edge and these guy are a bit like that generally.
Also if old mate is using the steel on the edge different to you that's a problem too.
Gotta be the same.
Also less steeling is more better.
The guys at the works will do their 20 seconds of cuts (boning chain) then a couple of very light passes on the steel.
That's it. They look like serial killers lol.
If you steel a knife like the old tegel chicken ads you are doing it wrong.
I would suggest he is doing both.
Lots of the steel and wrong angle