Had a chat with an old timer about knife sharpening angles, changed my mind
I was at a knife swap in Portland last Saturday, talking to this guy who's been making custom folders since the 70s. He said he always sharpens at 15 degrees per side for everything, even hard use blades. I've always done 20 for tougher tasks, thought his method would chip out instantly. He handed me his personal EDC that he's used for 3 years, edge still had no chips and shaved hair off my arm. Now I'm rethinking my whole sharpening setup, has anyone else tried going that low on a 1095 blade?