Results 1 to 10 of 26
Thread: Kitchen Knives and Honing
Threaded View
-
07-25-2007, 07:52 PM #17
Free hand sharpening is never a set degree anyway. It varies +/- a degree or so as it is very hard to keep all the body machanics the same with each stroke.
For a pocket knife edge I tend to go for a tough edge, so 25 would be fine but I wouln't go any lower. It is after all a personal prefference as to what you want that edge to do.