Fred Rowe
Well-Known Member
The straight knife I carry on my hip all week, is .20 through the spine at the plunge lines. A fairly thick cross section. The original secondary bevel was ground at 24 inclusive; but since I use this knife all week long, the edge dulls a little by Wednesday. I have gotten in the habit of setting my Wednesday touch up angle at 28 degrees, my Friday touch up angle at 30 degrees inclusive and my Sunday touch up at 32 degrees.On Monday I re-grind the edge to the original 24 inclusive angle. This routine saves me both time and steel. I lose less steel overall and maintain an excellent edge with good shoulder width behind the edge for strength. I don't believe micro bevel is the correct name for this grind; faceted edge sounds more reasonable since the edge is a compilation of all the angles used to touch up the edge.
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