Thread: Knife sharpening angles

Interested to hear what is working for others and why. I myself like a thin taper as I don't do many long sessions on knife anymore and are happier to have fast cutting knife that needs little more care and touching up.however my pig hunting mate bluntens knives I have got razor sharp for him something terribly.Im convinced the issue is his steeling technique and more importantly angle. I can stone a knife up super sharp for him with stoned edge of about 3 mm visible on each side of blade,knife comes back to me months later with no visible stoned bit left and front of blade not much sharper or narrower than the back!!!!. This time around I've tried something different,and radicle for me. I've increased the angle right up on my stoning jig to give him a edge angle that's "blunter" so should more closely match his steeling angle.i know it won't cut as fast/ easy,but in theory it should be more resistant to knocks etc. I did two bachos he supplied one each way.be interesting to see which lasts best for him.