I freehand, I'm guessing around 15 degrees or so. I use pretty much the same angle for most of my kitchen knives, but have never put it on an angle guides to get an exact measurement. I went from an 80 grit belt on a belt sander and went thru a stone progression and ended up with the Ozuka Asagi J Nat as my finisher and then stropped on balsa with Boron Carbide on the balsa. Sticky smooth edge, but it still has some tooth to it. Slices hanging paper towels cleanly.
K390 Kitchen knife
- Thread starter cazten
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