Best sharpening angle for Vic steel blades?

[dawgvet]

I was wondering what sharpening angle most of you were using for the steel in the Vic blades?  I know the steel is kinda soft so a low angle like 17 degrees is not going go work. What about 20-25 degrees? I'm afraid to go too low and the edge will just roll. Any input appreciated.
Thanks

[SirVicaLot]

I asusme you are talking about SAKs and not kitchen knives? I sharpen my SAKs at 40° (20/20) and it works fine 

[Mike 56]

I sharpen a lot of plane irons, wood chisels, as well as knives. Raising a bur is the most important thing when sharping blades. I start corse oil stone to grind the edge. I start with the blade angle on the stone as I start to draw the blade on the stone I put a little more angle on the blade at the end of the stroke I drop the of the blade to drag the blade back and repeat until I raise a bur replete on the other side of the blade. Next start honing using a fine stone then a Arkansas stone the sane way you used the corse stone. Finish up on a leather strop and green buffing compound.. your knife will shave hair. It sounds hard but its not it only takes about two minutes to sharpen a knife after you get the hang of it. 


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