Time to do some more testing : Bevel angle !

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old4570

old4570

Flashlight Enthusiast
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Feb 15, 2009
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Yeah , I ordered a Cheap knife for some bevel angle testing !
55HRC file just ! And only just scratches the blade ..
Bevel angle to start with is going to be 20 degrees per side
Grit is 1000 Diamond Stone .
Weather at the moment is wet / overcast / moist ... So not great !
Saturday is supposedly going to be fine ( wet till then ) , so I hope to get the testing done then !
 
I just tried to regrind the Focuser outdoor scandi. The grind is definitely out by quite a few degrees. I decided to progressively get the profile back over many sharpenings and so it has a 14.6 degree scandi with a micro 20 degree sec edge. It is screaming sharp but interesting that the Flissa has a way better finish. I will redo it later today. Interested to see your data on different bevel angles etc.
 
Yeah , hard to know how the steel will behave ..
Sometimes a tighter bevel gives better results and other times the edge rolls .
Hard to know till you actually test .. ( For better or worse )
 
Ok waza sunny but windy day today ! So no need to wait till Saturday .

20 Degrees Per side = 150 slice roll !
18 Degrees Per side = 250 slice roll !
16 Degrees Per side = 400 slice roll !

Wait what ? ................... What happened ?

As far as rolling edges go , isn't that backwards ? Should not the 20 degree edge be the more roll resistant ? What the parking lot ?
Maybe it does pay to test edges ? ( Maybe )

 
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https://www.candlepowerforums.com/threads/junk-knife-warning.489689/

Wow , those results Give Me Thought ! ( Things to think about )
The link is for a knife that was doggy doodoo good ! @ 18 degrees . 1000 grit .

I have re sharpened the knife 16 degrees per side at 1000 grit .
Lets see what happens to a 100 slice fail knife @ 18 degrees when it has been sharpened 16 degrees .

Updated

A) The steel does really seem rubbish
B) Slicing rope , I detected a roll after 50 slices
C) Fail came @ 150 slices @ 16 degrees
D) Wood stropped back very strong
E) Leather stropping restored the edge 99%

Yeah , that's some really bad steel ( my opinion )
Butt & it's a County Wide Butt ! It did result in more slices !

 
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Plastic 535 recently tested @ 200 slices for a fail @ ? 18 degrees ?
Anyways , I put a 16 degree edge on the knife and it failed @ 250 slices with a roll ..
Which Quick N Dirty wood stropped back strong ..
About 5 minutes of leather stropping had the edge back to 100% .
So only a 50 slice increase , but the bonus was a much better strop back .
Enough testing bad knives ? Maybe time to test a better knife ?
 
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Huang Fu HF-025

Ok , knife failed @ 150 slices wit ha 18 degree 1000 grit edge !
I did say I wanted to re test this knife !

Sharpened to 16 degrees @ 1000 grit ..
Fail came at 300 slices ( rolled edge ) .

Hmmmm , bevel angle ! ( Don't forget the grit testing ) Combine grit and bevel angle for edge retention .... ( If edge retention matters ? )

 
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I’ve caught up on these videos and now I will have to try some of my knives from 18 degrees to 16. Geometry wins out on edge retention as long as the knife is tough enough to withstand rolling at that hrc. All the knives improved, at least for cutting rope and probably most cutting tasks, but maybe not impact tasks. Very interesting, so a big thank you from me. I would like to know how hard the Focuser Outdoors knife is?
 
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Yeah , chopping would be a game changer !
Why I don't normally go under 18 degrees .. But recently ..... Chinese knives have been .................................................................... poor !
24/25 I got some good ones ! So what the heck happened in 26 ? ( end of 25 )

For just cutting though .the difference from 18 to 16 is rather substantial .
Combine bevel angle with grit and ................ who knows .
 
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