This says it is 20 degree angle,is that per side which makes it actually a 40 degree or is it a combined 20 degree. I have a nice KaBar knife which is 40 degree angled edge but on there website it says 20 but that means per each side. This says it is 20 degree angle,is that per side which makes it actually a 40 degree or is it a combined 20 degree. I have a nice KaBar knife which is 40 degree angled edge but on there website it... » Read More This says it is 20 degree angle,is that per side which makes it actually a 40 degree or is it a combined 20 degree. I have a nice KaBar knife which is 40 degree angled edge but on there website it says 20 but that means per each side. « Show Less
379311
It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice would be great too but it's expensive. It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice... » Read More It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice would be great too but it's expensive. « Show Less
379312
I can't really answer your question about the angles, but I can tell you that I have this knife sharpener and it works GREAT! It is such a joy to have sharp knives and it is very easy to use. I would never be without a good knife sharpener again!
2037217
Because most of the better kitchen knives have a blade angle of 15 to 30 degrees
1485698
Technically speaking, it will give you a 34/40/50/60° edge on a double-bevel blade (measured as the complete angle of both bevels), or a 17/20/25/30° edge on a single-bevel blade (or as measured from the medial plane [bisection] of the angle of a double-bevel blade). I really hope this makes sense - if I could only draw you a diagram here.
2144333
It's in the description. Edge Angle: 15 degrees; Steel: 1095 cro-van Needed sharpening when I got it but it holds an edge well and is a juggernaut of a bush knife.
267263
There are five angle settings indicated by colors. The five angle degrees are: 10, 15, 20, 25, 30. I believe there are angle gauges for these types of knife sharpener. That may help you in getting the 16.
2236618
If it's 15 then typically you would use the 30 degrees. For 18-20, I would use the 40 degree slots. Knives are usually specified by their angle on one side and Spyderco lists it for the combination of both sides.
2053922
Hi Ethan,Its a full tang and solid all the way through - I doubt if Kabar make any fixed blades that arent full tang. I'm still using the knife regularly for light/medium grade work and it's still a very good sharp knife (I use a larger knife for any battoning work although the Kabar will do it - its just a little too small to be ideal). The blade has not lost its finish at all and still sparkles with the only downside is that I've realised that leather handles arent as good as krayton. They dont allow the same level of grip and can slide a little if damp. However 90% of the time its fine.Hope this helps you. Hi Ethan,Its a full tang and solid all the way through - I doubt if Kabar make any fixed blades that arent full tang. I'm still using the knife regularly for light/medium grade work and it's still a very good sharp knife (I use a larger knife for any battoning work although the Kabar will do it - its just a little too small to be ideal). The blade has not lost its finish at all and still sparkles with the only downside is that I've realised that leather handles arent as good as krayton. They dont allow the same level of grip and can slide a little if damp. However 90% of the time its... » Read More Hi Ethan,Its a full tang and solid all the way through - I doubt if Kabar make any fixed blades that arent full tang. I'm still using the knife regularly for light/medium grade work and it's still a very good sharp knife (I use a larger knife for any battoning work although the Kabar will do it - its just a little too small to be ideal). The blade has not lost its finish at all and still sparkles with the only downside is that I've realised that leather handles arent as good as krayton. They dont allow the same level of grip and can slide a little if damp. However 90% of the time its fine.Hope this helps you. « Show Less
1958801
The blade has an unusual coating; almost looks like a weird sort of 1075 Carbon/Damascus steel thing going on. It definitely is not a black coat, so I suppose it is more of a rustic version, but I guess that would depend on ones version of rustic. It really is a beautiful yet simple looking throwback type of chopping knife. I apologize if my answer seems a bit vague. It's about the best I can answer though. Take care.
861555
why is this a question on every knife i look at on amazon? it clearly states the answer in the description. is it too much to simply google the manufacturer's website and find out for yourself if you already cant read the amazon description? do you even know what full tang means?
797014
American and European are the same thing-20 degrees. They are both sharpened in the same slot. Asian has its own slot and the third is for finishing both types of blades
358681
The Knife will have Ka Bar Logo and USA stamped into the metal. There should be Official literature from Ka Bar; about the knife and history with the company. The knife will also be a full tang knife...it does not mean much but a quality that does separate itself. My knives have all been authentic.
812902
Since I didn't design the product, I don't know. The particular utility knife is a professional grade so that could be why. Just play with it and you'll figure it out.
512678
According to the manufacturer, my favorite Victorinox Chef knives have a 15° edge (sharpen in slot 1), and their boning knives 20° (sharpen in slot 2). It's good I asked, or I would do it wrong!
810251
There is a different slot for each angle. You manually insert in proper slot. Have not tried to change angle from 20 to 15 degrees but manual says it can be done
960964
My knife states the same as well but there is no significance. . its just the first generation of the knife I believe. There all the same!! There great tools....
2144336
It's in the description. Edge Angle: 15 degrees; Steel: 1095 cro-vanNeeded sharpening when I got it but it holds an edge well and is a juggernaut of a bush knife.
648023
There are two slots. The first is a rough cut and the second a fine cut. They both use the diamond rotating metal removal process, but you can tell that the second slot is a much finer cut than the first. I use this on my Victorinox Chef's Knife which has a thin 12-15 degree Japanese style taper and it works very well. This might not be the right choice if you have a typical western blade with a 22 degree angle as it would take a long time to reshape the edge.