My Ritter RSK came with a VERY sharp edge, and I have yet to find the need to sharpen it, but when I do ...

My Sharpmaker's recommended procedure is to use the 40 degree holds. This provides a 20 degree angle on each side.

It gives a secondary procedure for use if the first procedure isn't working: Use (I think - its not here with me) the 30 degree holes followed by using the 40 degree holes. This creates a 30 degree back bevel with a 40 degree edge.

In understand the trade-off between edge angles: 30 degree slices better but dulls faster and 40 degrees slices a bit less but is slower to dull. I also understand that the S30V blade should do better than most in staying sharp even with the 30 degree angle.

Now, apparently Doug's RSK comes from the factory with a 30 degree edge. Should I just use the 30 degree holes on the Sharpmaker to maintain that angle? or should I use the 40 degree holes as recommended in the Sharpmaker instruction?

Also, does anyone know what the angle is on the Gatco Micro-X sharpener?

YMMV, but I would start off w/ the 30 degree bevel. Keep it as long as it works for you.

Funny thing I was just trying to measure the angle on the Gatco yesterday. It appears to me that the angle is 45 degrees. It would be great if someone could confirm this, as it seems to be an odd angle for a sharpener.

Adam

On all of my knives I use the 30 for the back bevel and and the 40 for the edge.

I e-mailed Gatco and asked abou the Micro-X's Angle. They say it is "a 25 degree angle." I assume that means a 50 degree angle combining the two sides.

It seems kind of steep to me.

i agree

i just regrind any knife that isnt at 30/40 <img src="/images/graemlins/smile.gif" alt="" />

I think I'll go the same route - 40 degree edges with a 30 degree back-bevel if needed.

Do you use the Sharpmaker? If so, do you have the diamond sticks?

I have some kitchen knives that got so dull and mildly nicked up that the Sharpmaker can't seem to sharpen them. I've read that the diamond sticks do a great job on very dull or very hard knives.