Colt Hammerless Report post Posted June 18, 2013 From what I've read, the best angle for a round knife is 15 degrees on either side, for 30 degrees combined. That's what I was aiming for when sharpening this. After looking at it next to a protractor, I think I had it at 20 degrees on each side. I went back to the belt sander, at a more shallow angle and this time wound up with 15 on each side. It's cutting better now. I did the same treatment to a couple of old Osbornes, and a Theo Harrington, and an unmarked head knife that looks like an Osborne. These knives are roughly half the thickness of the Abetta. It seems the Abetta is doing a fine job cutting with the tip on a cutting board, but when holding the leather off of the board and pushing the knife through, it requires more pressure than the thinner knives. I sharpened the thinner knives at the same time, and at the same angle, to the same grit, so the only thing I can figure is it's simply a difference of pushing a thicker blade through. I'll continue playing with it. I just came back from the shop after cutting the handle down a bit so I can palm the knife. Paul Quote Share this post Link to post Share on other sites
St8LineGunsmith Report post Posted June 19, 2013 the angle of the edge on mine is approximately 12 degrees. you can see the the difference between the two knives here. https://www.osborneleathertools.com/category.php?cid=5 Quote Share this post Link to post Share on other sites
