Yes that’s scalpel territory. Haha Must Nick easily.
I’m sure you go 17 degree and it would be fine.
All my Benchmade knives are now 25 degree and are razor sharp.
I go 20 degree on all my kitchen knives.
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It nicks on bones a bit, but I would say decent. After about several bears ,deer and couple of turkeys, it had 1 tiny small nick on a belly.
According to the promo language from benchmade, they make such sharp angle due to "super steel"
It's definitely a pain in a butt to sharpen by hand on wet stone though [emoji4][emoji4]
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Anxious to try S90.
D2 steel is the one that gives me problems right now.
Haven’t figured it out yet.
[QUOTE=Deer Hunter;1199664]It’s just hard to sharpen.
Haven’t found proper recipe yet. ;)
https://www.amazon.ca/Swords-Germany...25463806&psc=1
Use diamond file ....
I ended up getting a work sharp precision sharpener.
It's actually on sale at Cabela's now, if anyone is interested
https://www.cabelas.ca/product/14432...nife-sharpener
According to spec, min angle is 15, but the dial can be lowered to 14.
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I bought one of those, I just didn’t really try it out yet. I forgot about it. Let us know how it works out.
That was pretty dull, hard steel s90v knife to shaving hair sharp in about an hour. Not sure it's considered super good or not timewise, but good enough for me.
One thing to mention that one should not trust their angle markings, because angle changes based on height of knife blade(edge distance from the "tower"), the best way to figure out the angle it is with sharpie method.
I am curious how well the stones will hold up with use.
Only time will tell, I guess
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Good to hear, I do want to try it out.