Thanks. I remember someone referencing that clip before. Now I'm really confused. I called the Victorinox Cs today and according to the company rep anything 91mm and up is ground at 20. What do you guys usually go for?
Many thanks for that link....
yes, for quite a while Victorinox's claim was 15deg/side -
which always seems to me a bit too acute for the steel and hardness used.
Scan of a tag with Victorinox cutlery circa early 90's
However since I use V-hone crock sticks at about 20+deg /side and have looked under magnification I still feel that the edge angle is possibly closer to 20deg/side - despite all the seeming documentation that says 15deg/side.
Another possible suspect is actually in that video starting at about 3:55 right after they say 15deg - checking with laser - I do not know how that instrument was used, but look carefully at the close up of the gauge -the two red light dots either side of the center are at just under 20 degs..........
I haven't had a new SAK in awhile but I always sharpen them around 15 degrees per side and remember seeing the bevel get wider on new blades. So my guess is they are factory ground around 17 - 20 degrees.
I confirm that they're 20°, I sharpen mine at 21,1° (I use a few euro coins and some trigonometry as a jig, oblviously I'm not so precise ) and the new edge coincides with the factory one, except for a very tiny (fraction of millimeter) shining line, the residue of the polished original edge.
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