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Is this knife a double bevel angle edge or single bevel? In either case what is the angle of grind for regrinding? Finally, WHY in the specs for this valuable knife is this not addressed? This is very important to keeping a knife sharp.
This is a utility/petty knife. It's double-bevel.
> Why isn't this addressed
Addressing any of those questions in text or specs on knives is pretty unusual. The folks who care about the answer already have, in most cases, preferences and opinions on the topic, and will resharpen to their desired angle.
It's not terribly important to keeping a knife sharp. You can set whatever bevel you prefer, as long as you're consistent.
thanks. I just figured one should try to stick to the knife maker's design for the knife bevel to get the most out of it. But. I am NOT a pro and am getting the drift here that, like you say, it actually is NOT important because folks have their own sharpening "system" and make any knife they buy adhere to that by re-"turning" a new knife to use the angle etc they have found to work best for them. . . thanks again.
No worries. And, especially if you're new to knife sharpening, don't be nervous about it. You're not going to ruin a knife by sharpening it, unless you're doing something really crazy. You'll probably know if you're doing something crazy. Get you a good, cheap, medium grit stone, watch a couple videos (the SharpEdge or Japanese Knife Imports ones are good), and hack away until you get it.
You'll be push cutting newspaper and skimming the top off grapes in no time.
Weeeeeeel....not sure I agree it's hard to ruin a knife (or at least render it ineffective) with a botched sharpening (especially certain steel compositions), but completely agree it's something a little patience and a Youtube video or two will have you mastering in no time. You're definitely right it's something to just relax and learn.
"Ruin," to me, implies it can't be fixed. That's the great thing about sharpening: sure, you might dull the knife. But if you're sharpening it, it's because it was dull. As long as the knife cuts better'n it did when you started sharpening, you're making progress. You can work at it a little over time. No need to stress over it.