Comments on: Knife Sharpening: Coin Trick & Magic Angle Finder

By: Kevin Miller

Kevin Miller — Tue, 07 Feb 2012 03:15:22 +0000

Excellent. Exactly the information I have been looking for. I’ve been going by the feel of the knife on the stone (Japanese knives) and I was happy to see that my freehand angle is pretty darn close to 15 degrees, using this angle measuring method. I was thinking of using maybe a deck of playing cards to get the height. So many cards = 9mm, so many cards = 10mm, etc. I think I’ll stack up a bunch until it is 1 cm tall and then count them and divide by ten to get how many cards per millimeter, and use that instead of coins to get different heights.

Thanks for doing this great web page.

By: Riecke Baumann

Riecke Baumann — Sun, 31 Jul 2011 05:01:40 +0000

If you are the guy who wrote a 2003 article, Knife Maintenance and Sharpening, on eG Forum, I am impressed. You must be very smart, because you stated some things I was thinking, but no one seemed to believe. (Just kidding, but I did feel less stupid.)

I just could not get a sharp edge. Now, I am optimistic. My cutting is 95% skinning, gutting, and a little boning. It has always seemed that a burred edge worked best. Does that make sense?

It never occurred to me to make the two angles in the edge.

Question: for my uses: gutting and skinning, which angles are best?

BTW, my Father could do the fancy steel thing, but he drew the edge away from the steel, in a strpping fashion. He said it was safer, and drew out the burrs.

Last question? Do you recommend, when using a Lansky, to sharpen part of the blade, then move the blade down in the clamp, to avoid rounding the edge?

Thanks. Riecke

By: Stephen

Stephen — Sun, 10 Oct 2010 15:14:52 +0000

Correction on the Shun sharpening angle, according to their web site:

Correction to Chef Tim on the Shun sharpening angle. Chad got it right in the article, though. According to their web site:

“Shun knives are sharpened to a 16° angle on either side.”

– http://www.kershawknives.com/faq.php?brand=shun

And if you can be without it for up to four weeks, they’ll sharpen it and send it back to you for free (that also goes for warrantee service). You have to get it to them on your dime, though.

Stephen.

By: Knives: Question and Answer Thread. - INGunOwners

Knives: Question and Answer Thread. - INGunOwners — Mon, 30 Nov 2009 18:20:04 +0000

[...] custom makers, and there are a few reasons for this. quick and dirty, and not 100% accurate. Knife sharpening: Coin Trick & Magic Angle Finder | An Edge in the Kitchen the only 100% accurate way is to use a sharpener like the sharpmaker and do it on your favorite [...]

By: Chef Tim

Chef Tim — Thu, 24 Jul 2008 04:04:44 +0000

I own several Shun knives and the manufacture recommended angle to sharpen and hone is at 20 degrees…..Just thought you might like to know that for future reference.

P.S. i do infact sharpen mine at 15 degrees and usually hone at about the same angle.