Results 1 to 10 of 16
Thread: Longer lasting edge?
Threaded View
-
05-09-2014, 08:31 AM #12
- Join Date
- Feb 2014
- Location
- Eindhoven, The Netherlands
- Posts
- 235
Thanked: 24you'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