Guidelines shown below are for Included Angles (⍺).
If you want to get truly sharp, Dr. Vadim Kraichuk with KnifeGrinders has a really good method and has adapted the Tormek system to these wheels. The KnifeGrinder method is one that is proven, and has great tools to assist with making it easy.
CB created an excellent USB Projection Calculator which can be used to calculate the settings you will need to use with the Tormek knife jigs. His calculations have been vetted for accuracy to the sub-degree level.
|Bread Knife||(use these instructions : Serrated Edge Knives)|
Could be anything up to 35º, however Dr. Vadim Kraichuk at KnifeGrinders recommends 24º.
Given his vast experience and testing data, this is the recommended value.
Vadim posted a great analysis titled, "Edge Stability in Butcher’s and Kitchen Knives as a Function of Edge Angle and Initial Sharpness" on the BESS EXchange.
|Type||1st Deburring||2d Deburring||Notes|
|Angle||Grit size||Angle||Grit size|
||3 - 6 µm
||0.25 - 0.5 µm
||Edge Angle Stropping - for steels which are brittle, have high hardness, are high carbon or carbide steels.|
||3 - 6 µm
||High Angle Stropping - for steels which are tough or ductile, have low hardness or low carbon, or are fine carbide.|
The following scanning electron microscope (SEM) images show the burr on a knife in the 1st image, that was then “ripped off” by cutting cross-grain into a piece of redwood in the 2nd image – loss of the sharp edge is obvious.
Click on either image for bigger size.
Images courtesy Todd Simpson via Dr. Vadim Kraichuk of KnifeGrinders
Key take-away from these photos : don't skip the honing step.
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