Sharpening Round Knife

[Colt Hammerless]

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

[St8LineGunsmith]

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