Quote Originally Posted by Christel View Post
I may be completely wrong but would a steeper angle produce a longer lasting edge over a shallower angle, hypothetically? (All things being as near to equal as possible)
you're right, there is a tradeoff here between a realy keen edge using a narow angle which is easily damaged and a wider angle I remember reading somewhere that for SRs the ideal angle is ~17 degrees, and most kitchen knives have an angle between 30 and 40 degrees for just this reason