Going to sharpen but confused about my Bevel/Grind.

[tk59]

In my opinion, the "chisel" grind on this knife is essential to its cutting performance. Follow the bevels as they are set.

[mhlee]

I would also check your grip and the angle that you're holding your knife. That's a small bevel to be causing steering.

[scotts]

So looking at my knife again and it's existing bevel I'm guessing (well maybe not guessing I have Tiltmeter or my iPhone) that the right side should be at 20 degrees and the left at 5 degrees. Does that sound right to you guys? I'm having a hard time judging the left side only because it's so small.

[stereo.pete]

Just use a sharpie and color in the bevel and start working on the stone. Check where and what you are grinding every 6-7 swipes and you will be fine.

[tk59]

Yup. Go for the sharpie. I don't know what the original bevels are set at but 5 deg sounds pretty low.

[Andrew H]

Yup. Go for the sharpie. I don't know what the original bevels are set at but 5 deg sounds pretty low.

Agreed. Twenty degrees sounds a bit high also.

[scotts]

Ok I just resharpened and using the sharpie trick and Tiltmeter my right side looked good at 20 degrees and my left at 10 degrees. I did a couple strokes and checked and my mark "looked" to be coming off perfectly. I also noticed it was much easier to feel the burrs this time around. I've only sliced a few baby carrots both before and after and there is a very noticeable different for better after sharpening. I'll try some bigger stuff and see how the steering issue is.

[Eamon Burke]

That is a great picture of the edge bevels. Nice work.

[scotts]

Agreed. Twenty degrees sounds a bit high also.

I didn't see your post before I sharpened again and posted, but at 20 degrees my sharpie mark looked to be coming off. Would a lower say 15 degree angle be better do you think?

I just chopped up a bunch of carrots, onions and cauliflower and I noticed with the cauliflower especially that the knife is still pulling to the left and I'm pretty sure it's not my grip (thought it might be on the first head) but for the next two heads I would apply only downward pressure and just left the knife steer itself and both times it would pull to the left after it was about a third of the way through the head.

Thank you again everyone for being so patient with a newb like me, I really appreciate the help.

[Andrew H]

I didn't see your post before I sharpened again and posted, but at 20 degrees my sharpie mark looked to be coming off. Would a lower say 15 degree angle be better do you think?

I just chopped up a bunch of carrots, onions and cauliflower and I noticed with the cauliflower especially that the knife is still pulling to the left and I'm pretty sure it's not my grip (thought it might be on the first head) but for the next two heads I would apply only downward pressure and just left the knife steer itself and both times it would pull to the left after it was about a third of the way through the head.

Thank you again everyone for being so patient with a newb like me, I really appreciate the help.

I was just surprised that Yoshihiro would put a 20 degree angle on their knives. Would it perform better with a lower angle? Yes. Would it be noticeable at a beginner's sharpening level? Maybe, but probably not. I'd work on maintaining a constant angle and developing an even burr before I changed the bevel angle of a knife.
You should also remember that with a lower angle what you gain in "sharpness" is lost in edge stability. However, that Yoshihiro should definitely be able to hold a lower angle when you want to attempt changing it.