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Thread: What is your ideal angle for sharpening gyutos?

  1. #1

    What is your ideal angle for sharpening gyutos?

    Been playing around with angles on different knives and just curious what others prefer.

  2. #2
    Senior Member Benuser's Avatar
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    Most will end up with some 10-12 degree right, 15-16 left. If you've set a good convex relief bevel right it isn't that important, really.

  3. #3

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    I am dont know the exact angles I use. I would guess in the range of 12-14 degrees. Sujis are a little less, prob 10-12.

  4. #4
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    If it has a high HRC 62+ I can usually aim for 11 deg per side and it will hold pretty well. I go closer to 12-13 if it is closer to 60 HRC

  5. #5
    I have settled on 16-18*.......I used to do the 10-12* but I feel at that angle the edge degrades quickly and you end up sharpening more often.

  6. #6
    Quote Originally Posted by RRLOVER View Post
    I have settled on 16-18*.......I used to do the 10-12* but I feel at that angle the edge degrades quickly and you end up sharpening more often.
    Correction....I just busted out my wixey and I am at 14-16*

  7. #7
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    Quote Originally Posted by Benuser View Post
    Most will end up with some 10-12 degree right, 15-16 left. If you've set a good convex relief bevel right it isn't that important, really.
    Pretty much this but it does vary with the steel.

  8. #8
    Convex relief bevel?

  9. #9
    Senior Member Benuser's Avatar
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    Quote Originally Posted by bechler View Post
    Convex relief bevel?
    indeed, on the right side, in line with the convex blade. This applies to double bevelled J-knives, with a convex right side and a flat left one.

  10. #10
    Right, I wasnt sure if he meant that he sharpened the knife differently to achieve a convex relief bevel.

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