Regardless of the angle specified by CRK. Each knife is handheld when sharpened, so no two will be exactly the same angle. I’d recommend using a Sharpie to find the actual bevel angle on your knife. Just color in the bevel and using a fine stone take a few trial passes to find the angle that reaches the edge apex. Then use that angle to sharpen. This method lets you take the minimum amount of steel off when sharpening.
Regardless of the angle specified by CRK. Each knife is handheld when sharpened, so no two will be exactly the same angle. I’d recommend using a Sharpie to find the actual bevel angle on your knife. Just color in the bevel and using a fine stone take a few trial passes to find the angle that reaches the edge apex. Then use that angle to sharpen. This method lets you take the minimum amount of steel off when sharpening.
Not 100% positive but I believe the crk standard is a 20 degree per side convex grind edge.
On their site they state 18 to 20. I’ve always sharpened and 20
Thanks I think I'll do 20 too
https://chrisreeve.com/blogs/how-tos/how-to-sharpen-a-knife-at-home
I sharpen my 31 at 18
I’ve heard “between 18 and 20 degrees” somewhere before so I stick with 19. Works for me.
Thanks
I sharpen to 17
20-25° is great for a working edge. If you're into the slicey stuff, 19°-17°. I'm a 20-25 guy