Frank Filippone wrote:

>  Does anyone have a few around that can measure the angle and  
> report back?
> Is there some literature that recommends, to the student or  
> professional,  the "proper" angle of sharpening?

GGG

FWIW - I have 7 remaining pigstickers from a group that I picked up  
in a junk shop in Italy last year.  6 are Goldenberg chisels 1/2 and  
5/8" (or metric equivalent) and one is not marked except for "cast  
steel" and "3/8".  They are all new and have never had handles on  
them, and the factory grinds have never been honed.

1 (the "cast Steel") is at 20°

4 are at 25°

2 are at 30°S
so the answer is, as the answer to many things in life is, "it depends".

Ed Minch
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