Answer
Sep 18, 2024 - 01:17 PM
Glestain knives are sharpened tp form a compound bevel, meaning that most of the sharpening is done on the face (scalloped) side of the blade. This should be performed at a 16 to 18 degree angle until a burr is formed. When sharpening the back (smooth) side of the blade, you should increase the sharpening angle to around 22 degrees. It is a matter of personal preference, but it comes from the factory with an 80/20 edge. 80% of the sharpening having been performed on the blade face with a 20% back-bevel.
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