The type of edge I put on a knife depends on how I intend to use it. I just got my HC a few days agoand I'm still trying to dull the factory edge. When I do I'll go with a less obtuse angle on my Lansky, maybe 20 degrees, probably less. Why? Because this knife is a cutter and definately intended for chopping.


My 5 to 8 inch knives get a 20 degree angle. I find that 20 degrees is a great all around angle. Anything intended for chopping gets more obtuse.