Quote:
Originally Posted by Fried Meat Ball!
And I stand by that. I'm "being stubborn" because the degree is not unnoticeable. I wasn't even talking about the bevel, I've said all along it's not about single bevel sharpening to a double bevel. Obviously, you wouldn't want to change the bevel unless you intended to do so. But the angle is absolutely noticeable (I've now said three times) on a double bevel knife. You're saying it's OK to sharpen a knife at a degree it wasn't designed for, and while that won't damage the blade, many people buy Japanese knives because you can get them sharper than you can a Western blade. If you sharpen at 22 degrees, you're turning your Japanese blade into a Western blade, thereby undoing much of reason you buy a Japanese blade to begin with.
But yeah, whatever. You're right about the bevels (as I said a long time ago). You're wrong about the angles.
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The only reason to avoid the sharpeners in this thread, is because they are to be used only on double bevel blades. If you used them on a single bevel knife it would ruin the blade. Not because of the angle, but because of the bevel.
The angle of the bevel is not a design of the knife type. It's strictly dependent on what material you're cutting. Not what type of knife it is. You don't want a thin 17 degree blade, regardless of what type of knife it is, if you're cutting thick tough material. Therefore, the bevel angle varies depending on the use of the knife. Saying that sharpening a Japanese blade at 22 degrees doesn't make it a Japanese blade anymore is completely false. You should choose your bevel according to how the knife will be used.