In a nutshell, you’ll be running the length of the blade against the steel at a specific angle. Depending on your knife, you’ll do this on one side or both sides of the blade. Most Western ...

The grind angle of the knife is how material was removed from the blade to make it sharp enough to cut. You want to work at the same angle in which the blade was made when you’re sharpening it.

Sometimes you absolutely, positively need to know the angle of the cutting edge on a ... is to project reflected laser light off a knife blade onto a scale going from 0-45˚. [ ...

place the heel edge of your knife onto the steel. Make sure to angle the blade between 15 to 20 degrees of the steel rod. Rest your fingers (holding the knife), safely on the knife grip (behind ...

Over time, knife blades get dull and require a refresh to ... With these recommendations, you won't have to worry about the angle or anything else, and you'll still get a razor-sharp edge from ...