I recently got an EdgePro sharpener to take care of my small but growing collection. The main advantage of the EdgePro is that it consistently applies the sharpening stones at a precise angle, chosen by the user.
With that ability, I have sharpened each of my knives (all smooth edge) at as close to the factory angle as I can, but none wider than 21 degrees.
Most of the knives are equally sharp, as tested by cutting the edge of a hanging piece of newspaper. One knife, however, is MUCH sharper than the others: The Spyderco Calypso Jr. Not only does it cut the newsprint evenly, without hitch, but it also does it with less force applied. It also leads my other test, where I cut into a quarter inch of xerox paper as far as possible. With this test, the Calypso went in about 3 inches while none of the other knives went in deeper than an inch.
btw, the other knives are: small Sebenza, BM 701, BM Ritter large, BM Ritter small, BM Benchmite, BM Mini Griptillian, Kershaw Chive, Kershaw Scallion, assorted other Spydercos, Swiss Army knife, and some Forschner kitchen knives (the Forschners were second sharpest).
The conclusion is obvious: The Calypso Jr has a much narrower blade angle than the other knives. If you look at a cross-section of the blade, it would appear as a very tall triangle. The Blade taper begins at the top of the blade (over an inch tall) and proceeds straight down to the edge. This narrow blade angle (as opposed to edge angle) accounts for the sharpness of the knife. I suppose this also translates to weakness if used aggressively, but the knife doesn't seem to be weak or flimsy, but it's clearly less sturdy than the Sebenza, for example. For my everyday usage, however, this thinner blade, is strong enough for whatever I'll throw at it and it is much, much sharper than the others. Incidentally, in support of this conclusion is the fact that the next sharpest knives were the Forschner kitchen knives, which are very thin indeed (in fact having a very similar blade shape), also with a triangular cross-section and a very tall blade (1 to 1.5 inches). FYI.
With that ability, I have sharpened each of my knives (all smooth edge) at as close to the factory angle as I can, but none wider than 21 degrees.
Most of the knives are equally sharp, as tested by cutting the edge of a hanging piece of newspaper. One knife, however, is MUCH sharper than the others: The Spyderco Calypso Jr. Not only does it cut the newsprint evenly, without hitch, but it also does it with less force applied. It also leads my other test, where I cut into a quarter inch of xerox paper as far as possible. With this test, the Calypso went in about 3 inches while none of the other knives went in deeper than an inch.
btw, the other knives are: small Sebenza, BM 701, BM Ritter large, BM Ritter small, BM Benchmite, BM Mini Griptillian, Kershaw Chive, Kershaw Scallion, assorted other Spydercos, Swiss Army knife, and some Forschner kitchen knives (the Forschners were second sharpest).
The conclusion is obvious: The Calypso Jr has a much narrower blade angle than the other knives. If you look at a cross-section of the blade, it would appear as a very tall triangle. The Blade taper begins at the top of the blade (over an inch tall) and proceeds straight down to the edge. This narrow blade angle (as opposed to edge angle) accounts for the sharpness of the knife. I suppose this also translates to weakness if used aggressively, but the knife doesn't seem to be weak or flimsy, but it's clearly less sturdy than the Sebenza, for example. For my everyday usage, however, this thinner blade, is strong enough for whatever I'll throw at it and it is much, much sharper than the others. Incidentally, in support of this conclusion is the fact that the next sharpest knives were the Forschner kitchen knives, which are very thin indeed (in fact having a very similar blade shape), also with a triangular cross-section and a very tall blade (1 to 1.5 inches). FYI.
