What degree to make primary bevel

[rreddmustang]

Making a secondary bevel of 25 degrees. Not sure what degree to make the primary bevel. This is my first knife. Thanks

 

[me2]

What will it be used for? Choppers I have 4-5 degrees per side (dps). Kitchen knives, maybe half that. Also depends on your stock thickness and how thick you leave the edge before sharpening.

 

[rreddmustang]

general purpose knife. Hunting, around the house stuff. My understanding is that the secondary bevel is actually the cutting edge. Stock thickness is 1/8 inch. Not sure how thick to leave the edge before sharpening.

 

[marcinek]

Is it a full grind or sabre? If sabre, how much of the blade is unground? What is the height of the blade from edge to spine?

 

[HwangJino]

What will it be used for? Choppers I have 4-5 degrees per side (dps). Kitchen knives, maybe half that. Also depends on your stock thickness and how thick you leave the edge before sharpening.

Is my geometry bad or is that super thin edge? My kitchen knives get about 10-15 degrees and choppers get much higher angles..

 

[Rhinoknives1]

Is my geometry bad or is that super thin edge? My kitchen knives get about 10-15 degrees and choppers get much higher angles..

Are you talking about the degree of the edge or of the primary bevel?

I make my Culinary knives with Appox 2-3 degrees for primary bevel and that's a full flat grind to the top with 0.70 to 0.100 thickness.

 

[HwangJino]

Primary edge.

In my head, 0 degrees is flat on the stone, 90 degrees would be perpendicular to the stone, so 4 to 5 would be nearly flat to the stone, which would be a very sharp edge.
I'm guessing I'm confused haha

 

[Bobby3326]

Is my geometry bad or is that super thin edge? My kitchen knives get about 10-15 degrees and choppers get much higher angles..

In my head, 0 degrees is flat on the stone, 90 degrees would be perpendicular to the stone, so 4 to 5 would be nearly flat to the stone, which would be a very sharp edge.
I'm guessing I'm confused haha

Wouldn't a 10-15° primary bevel translate to quite a thick stock for a kitchen knife? And a much thicker knife stock if your choppers are at much higher angles? The thickest knife I own is 1/4 thick, but it's primary bevel isn't even that high.

Are you referring to your actual cutting edge as your primary bevel by chance?

 

[REK Knives]

Wouldn't a 10-15° primary bevel translate to quite a thick stock for a kitchen knife? And a much thicker knife stock if your choppers are at much higher angles? The thickest knife I own is 1/4 thick, but it's primary bevel isn't even that high.

Are you referring to your actual cutting edge as your primary bevel by chance?

There is some confusion here, regarding terms. What Chris (me2) and op are referring to is known as the "primary bevel" or "primary grind" by western (north american) knife makers. But others are using the Japanese terms which are almost exactly opposite. So some clarification would be in order probably. Here are two pics explaining each, as detailed in this thread.

Western (normal) terms:

Japanese terms:

When referring to the primary grind as the OP mentions, that is mostly set by the maker when they make the knife. This is determined by: grind type and height, stock thickness, and thickness behind the edge. You can vary this up a little bit but mostly it will be what the maker set it at. The application and some real world use will determine how thin you go with this grind at the thickness behind the edge (i.e. the thickness at the transition point from the primary to secondary bevels). So don't really worry about "what angle" to set the primary at... match what you got and worry about the thickness behind the edge =)

just my .02!