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Schrade USA Sharpening Angle

Posted by RFL 
Schrade USA Sharpening Angle
February 20, 2018 03:02PM
The Schrade USA (Schrade Imperial) sharpening instructions from 1991 say to sharpen the edge from 10-15 degrees per side. It is a pleasant surprise that a practical angle is (was) stated; not the usual obtuse 22 or 20-30 degrees. The knife that the instructions accompanied is a liner lock folding hunter with a thin edge and a fine point. It has the older brass style liner lock that says "press." The sharpening instructions also state that the edge should be finished on a fine hone after an initial roughing on a coarse stone. The information is simple, yet practical, and almost never seen with modern folders. A possible reason for this is that Schrade produced its own products in-house. A copy editor could actually ask someone a practical question.

The sharpening instructions from Eye Brand (Carl Schlieper) warn: "never sharpen your blade flat as this will ruin your knife and void any warranty." Aside from avoiding superficial scratches, this is a very pessimistic statement. The same instructions say to use a sharpening steel at a high angle (20-30 degrees), this would produce a much poorer edge than flat (or very low angle) grinding.
Re: Schrade USA Sharpening Angle
February 20, 2018 05:19PM
That's crazy Schrade used to recommend that. Knife world sure has fallen far. Last time I really read on Bladeforums, 15, let alone 10, was considered extreme.


Always in search of a good choppa'
Re: Schrade USA Sharpening Angle
March 02, 2018 02:47PM
The above Schrade folder is a Mustang slip joint hunter with a flat ground blade. The sharpening instructions for the Uncle Henry blade lock hunter (Schrade's version of the Buck 110 back lock hunter) state 20 degrees. The UH is from the early nineties as well, but the knife care instructions are printed differently. It may just be a trivial lack of consistency, or due to the UH being saber ground with a thicker edge. I have read sharpening instructions from Buck (late seventies to early eighties) and they always stated 20-22 degrees as optimum. I doubt that any knife company actually paid attention to specific edge angles; they just stated the most common angle.
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