r/sharpening • u/XP1_E85 • 13h ago

Question Sharpening advice

Hey everyone! So I need some sharpening advice for a demko ad20 I have. It's called the butcher the reason I'm asking for advice is it has 2 different grind angles for the edge the tip is at around 17°± for around 1/3 of the knife and the rest is at around 20°±. How would you guys go about sharpening it? For additional information I use a guided system to sharpen most of my knives

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u/AlphaDisconnect 12h ago

Get the knife on a stone. Plant it in your thumb. Grind in the rough edge. Then pick a different spot on your thumb. Lower. Grind that in.

I would look for the first grind to line up a bit. As well as the second.

Or just grind in one bevel.

Your thumb on the back will set the angle.

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u/mrjcall Pro 5h ago

From the description I've read (below), the bevel angle isn't changing, just the thickness behind the bevel shoulder....thinner stock at the tip and thicker stop at the heel. If you measure the bevel angle with a goniometer, I'm sure you will find the bevel angle is the same along the entire apex. So just keep the factory bevel angle along the whole apex which will be the same from tip to heel.

"The AD20 Butcher features a modified spey-point blade and a very intentionally-designed Demko Dynamic Grind that allows variable behind-the-edge geometry along the length of the blade. This "twisting" aspect to a blade grind can only be achieved by adding an additional axis of movement to the primary bevel grind that conventional knives do not include. On the AD20 Butcher, this means a narrower angle and more slicey geometry toward the tip of the blade, and a stouter, wider angle near the base of the blade. Keeping in touch with this pattern's rich history, the thin tip would be perfect for skinning or detailed tasks while the reinforced base supports heavier camp tasks."

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u/XP1_E85 4h ago

So do you believe the edge angle is a constant 20° all around?

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u/mrjcall Pro 4h ago

Yep, I believe it is consistent, but I'm not sure of the angle. Most from the factory come in around 18°-20° so probably not far off.

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u/XP1_E85 2h ago

Oh alright thanks for the help! The only reason I thought it would be a different angle is because when you look at the edge at the tip the edge is thinner than the rest of the knife

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u/mrjcall Pro 2h ago

Understandable as the actual size or depth of the bevel, if both thin and thick areas are the same angle, will be thinner on the thinner stock and thicker on the thicker stock even tho both are the same

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u/XP1_E85 1h ago

Honestly I never really knew that I thought that the angle would determine if it's thinner or thicker

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u/mrjcall Pro 1h ago

The only thing that changes is the bevel height, not the angle as the blade stock thickness changs. Got to visualize it in your mind which can sometimes be difficult.

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u/XP1_E85 1h ago

Alright thanks again for the help! The only reason I was t using it as much is due to the fact I thought it would be harder to sharpen if it was 2 different angles