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Do I NEED to grind a specific edge geometry like let's say a 45° angle with a jig on my knives for the secondary bevel? Or could I just grind it for how I want it to cut freehand. Steep for slicing and thicker for chopping?

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The appropriate edge angle depends on the knife's intended use, the steel and heat treatment. 

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40 minutes ago, Coleton said:

Do I NEED to grind a specific edge geometry

Only if the intended recipient has specified  this.  And even then, you can choose not to.

 

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Most, and by that I don't mean all knives, have a secondary bevel ground at around 10-20 degrees for a razor edge, 21-26 for a "standard" edge and from 27-35 for a working edge. Each one really depends on what the blade is used for. For all my hunting knives, I grind on the high side of standard so I get a good cutting edge that is a bit tougher and can stand up to hard work. For something like a leather or crafting knife, I'd grind a razor edge. A chisel is a special case, it comes with about a 22 degree bevel, but then most woodworkers will put a micro bevel of around 30 on it so it won't go dull as quick.

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