Work Sharp Ken Onion User Manual - What Edge Angle and Why?
9
What edge angle and why?
Our recommendations (found in section 4) are based on our extensive testing and
driven by three primary factors: 1) Optimizing the edge angle for the intended
purpose of the knife. 2) Optimizing edge retention for the knife’s purpose. 3) Speed of
sharpening process.
Why is a convex edge superior?
Our blade use and sharpness testing have taught us that a convex edge is a superior
edge. The smooth radius edge type does not have ‘shoulders’ like a flat grind and
creates less friction or resistance when cutting. A convex edge provides more steel
behind the edge to support it, so the edge stays sharper longer. Lastly, our convex
method thins the bevel when you sharpen the blade, while flat ground blades get
thicker and thicker as you re-sharpen.
The Sharpening Process
Angle Changes - what to expect with a decreased angle:
Duration: If you are sharpening a knife to an angle lower than the factory grind
(example: factory 25° sharpening to a 15°), you should expect this process to take
longer. This is due to the amount of material being removed to ‘thin’ the edge. Expect
this reduced angle edge to be more prone to damage and edge rolling.
Bevel height: You should also expect the look of your edge to change if you are
decreasing the edge angle. The height of the bevel will increase as the edge angle is
reduced and create more surface area. This also increases sharpening time since the
surface area of the blade being sharpened is higher.
Most knives are
flat ground and
have a smaller
bevel height or
surface area.
Factory
Re-sharpening
to a lower
angle and a
convex grind
takes time.
In Process
Sharpen until
a burr is raised
before switching
to a finer grit belt.
Continue to Next Grit
Burr