knife sharpening help

Heres my question, if you look up a knife on a companies website and under specs it says "edge angle- 20 degrees"

Is that on each side? Hence I should use my 40 degree angle on my sharpmaker, Or is that 10 per side and I should use my 20 degree angle on my lansky. Thanks for any explanation

20 degrees on each side. Use the 20 degree slot of your Lansky on each side.

Thanks Crash, Could you help me understand the "edge angle" a bit more. I hear some talk about using 10-20 degree angles for hunting knives, kitchen knives...and some use a higher degree if they are going to be a little more rough with their knife (battoning, chopping) any opinion on a good overall edge angle? Thanks

Honestly, I don't have enough experience to give you a good answer on that one. Sorry.

Well my understanding is for a hunter skinner knife you could use a thinner edge, which will provide for better cutting and slicing. A thicker or more steep angle will be stronger for chores like batoning, chopping. Then it comes down to the steel being used and for what application the knife is for. The thinner you get the ege the easier it is to chip or put a dent in the edge. A thicker edge has more material behind it and wont chip or dent up as easy. This is just my $.02.

Skinning, better to use a thin blade (still stiff) and a thin edge and forget any angles. Good steel should do a deer and still shave your arm. Want to use your knife for something it wasn't made for like splitting wood then round yourself a nice convex edge, thicker blade and still have a working edge. I use a thin, hard blade. I don't try and split wood or bone. Basically skin with a thin hard slightly curved blade and the heavier for other chores. I find it best to use the right tool for the right job.

i love having a convex edge on my blades. keeps a strong durable edge for a long time and is easy to get back to shaving sharp.

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