Sharpening MKC 52100 steel

[OG-danimal]

Anybody nerd out on sharpening grits and angles and have a “perfect” edge profile for MKCs 52100 knife steel? I’m thinking somewhere between 600-1000 grit and 15 degrees

 

[survivalistd]

17° is usually kitchen type knives. 22.5 - 25° is bushcraft outdoor knives. If the edge does not need re profiling 600-1000 will work. Maybe start with 500.

 

[OG-danimal]

I heard an interview with Josh smith and he recommended 15-20. Just wondering if anyone had experience with 15 degree on these and it’s performance during butchering

 

[survivalistd]

Butchering is the edge you would put on your kitchen knife so he is correct.

 

[OG-danimal]

More specifically field dressing. Just put a 15-17 degree and 600 grit edge on ‘er

 

[Lawnboi]

What are you sharpening on?

That’s probably going to depend what’s easiest. Unless you have the tools to turn a 20* edge to a 15* edge easily it can make for a long time sharpening with more room for mess ups. I’d be inclined to try and match the factory edge angle.

Iv done a bunch at 15 degrees and really relegate it for knives with fairly aggressive grinds, thin stock down near the edge. So for me it wouldn’t come down to only angle, but would depend what knife your sharpening.

 

[ElPollo]

52100 is effectively the same as 1095. 15 degrees will cut well but it won’t be the most durable edge. It will be more prone to rolling and chipping than a 17-18 degree edge.

 

[flyfisher117]

I set mine to 17 degrees and stop at 600. It’s good enough.
I did take one to lapping films for giggles. It popped hairs for about 3 minutes but dulled too fast. Leave it toothy.

 

[doc holiday13]

1k grit. Match the existing bevel unless you feel it didn't hold up long enough