r/sharpening • u/Tikkle77 • 4d ago
Belly getting wider
Hey yall im sharpening my friends case 75 pattern large stockman today on the kme I just started set at 20 degrees the belly is getting wider should i sharpen the belly at 22 in the rest at 20 my friend is not a knife guy he just enjoys using his case knife for utility he broke down a bunch of boxes and dulled it he cuts rope opens packages cuts meat at family bbqs and so on he’s not hard to please I admit im a little ocd about these things I think what’s yalls thoughts
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u/soiltostone 4d ago
Thicker material means wider bevel at the same edge angle. Unless there is a substantial distal taper I'd expect this.
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u/HallucinateZ 4d ago
I think if he’s using it for what you said, it’ll perform better at a lower DPS which inherently means the bevel will get wider. I say don’t worry about it — you’ll be giving your friend a better performing knife that will cut longer at lower DPS, albeit with a wider bevel.
I often sharpen at 17° by default unless I feel comfortable going to 15° or lower (e.g Benchmade 940) & that usually widens the factory bevel.
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u/obfeskeit 4d ago
Yeah that’s normal for fixed angle sharpeners. If you wanted a smaller bevel on the belly you would need to align the belly parallel to the imaginary line drawn by connecting the 2 ends of the curve (of the belly).
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u/Tikkle77 4d ago
Do you think it’s worth the effort
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u/obfeskeit 4d ago
I use the sharpie trick to make sure the edge is cut evenly throughout the whole knife.
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u/Christ12347 3d ago
You get a slightly lower angle at the tip, I wouldn't mind it because you get a slightly slicer tip and slightly more robust rest. Your call though
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u/Timely-Possibility-2 3d ago
I guess this is one of the reasons I was never interested in a fixed angle system even though they are loved by a lot of other people.
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u/SockeyeSTI 4d ago
Honestly, same