Thanks guys. I much prefer 20, but a couple of my production knives are a bit weak with that angle.
If your knife is a thicker grind, use the 20 to thin the edge. Take it to zero and stop.
Then use a 25 or whatever to set the final edge. You get a nice thin blade behind a tougher
edge that way.
The bevel behind the edge is as or more important than the angle of the edge.
You can get a hatchet or axe to a razor edge, it still won't slice worth a crap.
I made a paring knife for my wife, the edge was flat around .0010 wide.
Hardened, had just shaped the handle and brought it in for her to try for comfort.
She was peeling potatoes for supper, and tried to peel one.
I didn't think it would work for crap, but it did surprisingly well. Considering.
.058 steel, full flat ground, a setup like that just wants to slice.
