blade angle pros and cons

Nicky_J_17040

I can get a super sharp knife by sharpening at a steeper angle...probably close to 15 degrees or so. But it doesn't last very long.

I know if I was to adjust the angle say closer to 20 degrees it may keep an edge longer, just not as sharp.

any thoughts/advice/comments on this?

thanks ya'll

DiggingDogFarm_65362

Have you tried a double or compound beveled edge?

That's what's always worked the best for me because it balances sharpness with resilience.

"Double bevel or compound bevel — A back bevel, similar to a sabre or flat grind, is put on the blade behind the edge bevel (the bevel which is the foremost cutting surface). This back bevel keeps the section of blade behind the edge thinner which improves cutting ability. Being less acute at the edge than a single bevel, sharpness is sacrificed for resilience: such a grind is much less prone to chipping or rolling than a single bevel blade. In practice, double bevels are common in a variety of edge angles and back bevel angles, and Western kitchen knives generally have a double bevel, with an edge angle of 14-16° (included angle of 28-32°) and a maximum of 40° as specified by International standard ISO 8442.1 ( knives for the preparation of food)."

Source: http://en.wikipedia.org/wiki/Grind