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.
Pretty much this but it does vary with the steel.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.
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.Convex relief bevel?
Correction....I just busted out my wixey and I am at 14-16*
How do you measure the edge bevel angle with a Wixey? I would like to check my gyutos but don't know how to check them accurately.
Sometimes I'll sharpen at less acute angles or put a microbevel on a knife if the edge doesn't hold adequately.Right, I wasnt sure if he meant that he sharpened the knife differently to achieve a convex relief bevel.
No idea. Based on some chart that calculated based on your blade height and mm's off the stone, I was something like 12-14, but I honestly don't remember or really care. My angle is that it doesn't matter too much, as long as you have a thin blade BTE and a smooth transition from edge to face.
i like 15 deg 50/50
thinning behind the edge! My bevels are barely visible.Interesting. Any tips on getting as small of a bevel as possible?
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