The blades on knives like cleavers and large chef’s knives are thicker and heavier and made to cut through bone, tough meat, and fruits and vegetables with thick rinds. The majority of European and American-made knives will come with 20-degree facets, but some newer (and more expensive) models feature 15-degree blades modeled after their Asian counterparts. 22 to 30 Degree Angles In this range, the knife edges are considerably more durable. Many western knife angles fall into the 20-22 degree category. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. I've narrowed down the sharpeners to a Chef's Choice 130 or 1520, the latter can do 15 and 20 degree angles but with less stages than the 130 which can only do 20. You may unsubscribe at any time. With enough practice, practically anyone can learn how to properly sharpen his or her knife collection. The average household knife block or drawer is filled with an assortment of knives with different sized and edged blades designed for various cutting tasks. 5 mm from the back of the blade to the sharpening stone. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. (Softer steel may need sharpening more frequently when kept at 15 degrees versus 20 degrees, but 15 degrees cuts better and many manufacturers like Victorinox use 15 degrees as the factory setting.) Electric knife sharpeners take away the guesswork about knife edge angles and can even convert a standard 20-degree knife into a sharper 15-degree blade. Read my disclosure for more info. Nothing wrong with a 20° bevel, but if your knife is designed to be strong enough to handle 15°, then that will result in a sharper knife. To measure this angle—logically called the edge angle —you must draw an imaginary line through the center of the blade and measure from there to the outer side of the primary bevel. The sharpening angle of a Japanese knife (please find a few examples below) is therefore 15 ° (30 °/2) and of other knives 18 ° to 20 °. Convert knife edge 15 to 20 degree. KA-BAR – Listed on their website on a per knife basis, but generally 15 degrees per side Kershaw – 20-22 Knives of Alaska – 18-20 Outdoor Edge – 20 SOG – 22 for flat grinds; 18-20 for hollow grinds Spyderco – 20 Winchester – Suggest using Smith’s recommended angle for knife type. Many new sharpeners are designed to maintain the geometric integrity of these thinner-edged blades. The sharpening angle of a Japanese knife (please find a few examples below) is therefore 15 ° (30 °/2) and of other knives 18 ° to 20 °. did not hold up. The edge bevel General fruit cutting knives have a 20-degree edge bevel. Standard American and European kitchen knives are double-beveled and sharpened on both sides of the blade at 20º facets (40º angle total). How’d it do? If the sharpie is worn away on the upper portion of the bevel you are sharpening too flat (ie, sharpening at 15 degrees and the knife may have a 20 degree angle). When it comes to 15 degree angle knife sharpeners, my favorite is the Chef’s Choice 15 Trizor XVelectric knife sharpener. Before explaining the differences, let’s begin with the similarities. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. © 2020 CHOWHOUND, A RED VENTURES COMPANY. They are typically thinner and lighter compared to most American/European blades. (Softer steel may need sharpening more frequently when kept at 15 degrees versus 20 degrees, but 15 degrees cuts better and many manufacturers like Victorinox use 15 degrees as the factory setting.) Most contemporary Santoku and Nakiri knives available in American and European stores are double faceted with 15º sides. As an Amazon Associate I earn from qualifying purchases. What materials is the sharpener made out of? If you were sharpening at an angle of 15 degrees… by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? Posted by. These knives generally undergo more wear and see more use on different materials than the average kitchen knife, which is meant for cutting and slicing softer objects. Chantry knife sharpener. See our article on honing steel for Japanese knives to learn more about maintaining them. Tactical Knives: Would it be a sin to put a 20 degree edge on the santoku? The only difference is that 4643 has a choice of two first stages: a 15 and a 20 degree angle, and the 464 only offers a 20 degree angle. Chef's Choice makes other manual sharpeners as well—these may be older models—go with the 463 or 4643 (or 464) depending upon your angle needs. Let’s say you were looking to sharpen your kitchen knife at an angle of 20 degrees. Take a look here, Making brisket fancy enough for Christmas, December 2020 Cookbook of the Month: FOOD52 WEBSITE, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. Chef’s Choice is one of the most reputable names in the business ofelectric knife sharpeners. Although newer American/European class knives have converted to 15-degree edge, some people would like to keep the conventional 20-degree edge for other purposes. (Of course, if you’re looking to buy a super sharp knife, all Misen knives are already designed with that sharper 15-degree angle.) Chef’sChoice 1520 3-Stage Knife Sharpener. If you were sharpening at an angle of 15 degrees… Lay the knife flat on the stone and then raise the spine .5 inches. The sharpening angle for your knife is half the angle of the cutting edge (after all, you will sharpen on 2 sides). Thank you! However, Chinese and Japanese manufacturers have also come up with their own styles of chef’s knives designed for heavy-duty fish and meat work. For instance, the Japanese-style kitchen knife standard of 15 degrees is too fine an edge for the thicker, heavier European style kitchen knives which are usually about 20 degrees. I inherited a knife sharpener set to a 20 degree edge. If you’re anything like the average household cook, you probably don’t pay much attention to the specs of your kitchen blades. The outlier is possibly a Japanese santoku, brand unknown. Click here to learn about the Best Knife Sharpener. Buy a simple 15 degree sharpener. Or maybe a plum or some spinach and some rosemary. There is no way I could free hand hat angle. It’s a very fine angle edge considering that sharpening at such an angle would total 20 to 34 degrees. If you are only making contact at the cutting edge you are sharpening too steep (ie, sharpening at 20 degrees and the angle of the knife is 15 degrees). Axe and machete - 30-35 degrees. A 15 degree blade kept at this level will consequently feel sharper but for a shorter period of time and will require more regular sharpening. Fortunately, the fusion of eastern and western cooking in recent decades has led a more widespread availability of most specialty knives across the globe. I keep all my knives at 15, so the 463 is all that I need. Sharpen to 20 degrees, and then hack up a bunch of carrots, potatoes and some over ripe tomatoes with a tough skin. Other task-specific blades like paring, utility, and boning knives are sharpened at the same angle, but are made with a thinner and lighter cross section. Survival and hunting knife 22-30 degrees. There are also products available that will serve the needs of both 15-degree and 20-degree blades, should you have both in your collection and desire to maintain their factory edges. Working with a sharp knife is always going to produce better results more efficiently, safely, and with a higher level of satisfaction. £30, John Lewis. A 20 degree angle is the most common angle to sharpen a knife. Like most Asian knives, these larger, thicker blades come with a 15º angle, but you may b them to 20 degrees for intensive and all-purpose use. So my guess is they are factory ground around 17 - 20 degrees. I'm leaning towards the 130 which may better fit our Henkels. 30 Degrees Inclusive Edge Bevels Are 15 Degrees Per Side At 15 degrees per side the edge bevel is still quite weak and susceptible to impact damage under any type of chopping. The fact is that both 20º and 15º faceted blades can be sharpened to equal perfection and perform precisely as intended while holding their edge. For 20° divide by 3 For 15° divide by 4 For 12° divide by 5 For 10° divide by 6 For 8° divide by 7. Traditional Japanese knives should always be sharpened to a 15-degree angle unless it is designed and specified for special work. Would it be a sin to put a 20 degree edge on the santoku? And heck, as outlined above, our pick for the best knife sharpener can actually convert a 20-degree edge to a 15-degree one (coarse). u/colonelmustard32. took my 8" Chef to 15 degrees. and I use the steel virtually every trip..... my slicers - which get lighter usage, hold up well in the 17 degree range. It won't get used if it's one of the stone and machinery things so I'm opting for an electric one. When nothing else is available, we've found that folding a piece of paper twice can serve as a good guide to finding the proper angle. However, more and more of the top European knife manufacturers are opting for a Over the years, each culinary culture has implemented their own designs for knives to suit the functions of their individual cooking needs. If the sharpie is worn away on the upper portion of the bevel you are sharpening too flat (ie, sharpening at 15 degrees and the knife may have a 20 degree angle). From our experience, most kitchen knives are built of tough material that can withstand a sharpening edge of 15 to 20 degrees and still cut well without any issue. Now you can find American and European-made Japanese-style blades as well as traditional European styles manufactured by Asian brands. For this reason, they are one of the most commonly-used knives in both professional and home kitchens.Both are made from an assortment of materials such as ceramic or metal. What's the downside? Most people pick a practical assortment of affordable knives and hope they are sharp enough to get the job done and built to last. An edge bevel of 12-15 degrees per side for filleting provides a clean, easy cut, and reasonable resistance to dulling.A 15-degree bevel can serve you fine if you don’t cut bones with your fillet knife. Woodworkers and craftsmen often sharpen their chisels and special blades to under 15-degrees. All you would do is measure the distance from spine to edge at the heel, and divide this by 3 in this case. For professional chefs and veteran cooks who wish to keep and restore different types of angle edge blades. While these knives are common across Europe and North America, Asian cooking has warranted the need of specialty knives with thin and light blades designed to cleanly slice delicate fresh fish and less fibrous vegetables. These angles are still not highly durable as a total angle under 40 degrees will not respond well to rougher treatment in harder materials. If you are only making contact at the cutting edge you are sharpening too steep (ie, sharpening at 20 degrees and the angle of the knife is 15 degrees). If this isn't the right place let me know. It’s the ideal sharpener for converting 20 degree class knife factory edges into the high performance Trizor XV® 15 degree edge; and will also flawlessly sharpen double-bevel or single-bevel 15 degree … Because the 20 degree edge has more metal supporting the edge than a 15 degree edge, it resists dulling (the edge folding over on itself) longer. I mean, crackle? Most available knives can handle a low sharpening edge of 10 to 17 degrees. Thus, if you change their angle from 20 degrees to 15, they will require more frequent sharpening. Take into consideration that not all kitchen knives and not all knives, in general, follow this rule. 15 seems like it will require a lot of maintenance to keep it sharp. But you will need to learn about angles, honing techniques, and sharpening tools needed to keep a uniformly sharp blade. See the Chef’s Choice 1520 AngleSelect Diamond Hone Knife Sharpener at Amazon. Now try the same thing at 15 degrees. Now turn the knife so that the blade is no longer pointing towards your body. Ultimately, it’s up to your individual preference as to which angle you go with on your set of knives. I'm leaning towards the 130 which may better fit our Henkels. As previously mentioned, the general distinction between European/American knives and Asian knives are the difference in their 20º and 15º facets. While such edges are not suited for most kitchen uses, these smaller angles allow these workers to shave thin strips of wood at a high degree of precision. All you would do is measure the distance from spine to edge at the heel, and divide this by 3 in this case. the chef knives get much heavier duty usage and I've found 20 degrees about the max that will "last-a-while" in home use. At the start you'll be grinding a microbevel on your knife and eventually you'll remove enough material that you get a single 20° bevel. The blades on most of these chef’s knives feature a sturdy cross-section designed to handle a variety of cutting and chopping tasks. However, since 15º blades are typically thinner and lighter, they do create less friction when cutting and slicing–but that is not to say that they are actually sharper. Versatile – Sharpens a wide variety of 15 and 20-degree class knives. The sharpening angle for your knife is half the angle of the cutting edge (after all, you will sharpen on 2 sides). I'm not really interested in buying a new one, stones or anything like that. Super sharp, box cutter, kitchen knife use 7-15 degrees. Fillet Knives: All Brands – 15-16. pocket knives are traditionally meant for slice cutting. (Best Overall) You are happy with the set of 12 knives … However, more and more of the top European knife manufacturers are opting for a 15º edge on their newer products in the belief that their thinner, smaller blades are perceivably sharper. While specialty knife makers have come up with varying degrees of blade angles intended for different functions, most kitchen knives are sharpened at facets of either 15º or 20º, for a total angle of 30º and 40º, respectively. Knife edges aren’t all created equal. However, by sharpening your 15 degree edge knives with Chef’sChoice® multi-stage sharpeners, the durability of the 15 degree edge is significantly enhanced. I need to get a knife sharpener. I've narrowed down the sharpeners to a Chef's Choice 130 or 1520, the latter can do 15 and 20 degree angles but with less stages than the 130 which can only do 20. 2-stages: combines the strength of the double-bevel edge with the flawless, ultra-sharp 5XV edge technology Ideal for sharpening contemporary double-bevel and traditional single-bevel Asian style knives Advanced spring knife guides for accurate control of the sharpening angle and ease of use 100% diamond abrasives and When you fold a piece of paper twice, the resulting angle is 22.5 degrees. All but one of our knives are Henkel. Slide the cutting edge up and down over the sharpening stone. So, if your chef’s knife is 1.5 inches tall, measured from spine to edge, and you want to put a 20° edge on it, just divide 1.5 by 3 to get .5 inches. Considering that it amounts to a 40 degrees total angle rough treatment of such edges will compromise its durability. Putting a 20-degree angle on a double bevel blade means putting 20-degrees on each side, i.e. The backside features a practically invisible 15º  microfacet to create a balanced cutting edge. Note: A smaller angle means a blade that will slice through soft materials (think tomato) but will be weaker. Close. However, sometimes you just need a quick and easy way to find that angle. Convert knife edge 15 to 20 degree. General kitchen knife, pocket knife 17-22 degrees. Although newer American/European class knives have converted to 15-degree edge, some people would like to keep the conventional 20-degree edge for other purposes. A kumquat? This product is straightforward to use. What’s more, you will inevitably end up removing a considerable … ALL RIGHTS RESERVED. (Japanese knives are made from a harder, more brittle steel that holds a narrower edge for longer.) When you hear a kitchen knife pro say a knife has a 15-degree edge, they are not talking about the overall cutting edge of the knife, they are talking about only one side. That’s okay, but even the most novice of cooks should be in possession of some kind of knife sharpener and know the degree to which each blade in the drawer should be sharpened. In our experience, 20 degrees is a common standard among prosumer level knives, with both 25 degrees and 30 degrees common options for many manual knife sharpeners. Check out the definitive guide to knife edges. Continue to maintain the angle of 10 – 20 degrees and the gap of approx. Hunting and survival knives, for instance, typically feature a slightly larger beveled blade somewhere between 22 and 30-degrees. The kit comes with a variety of angle options ranging in one-degree increments from 10 to 20 degrees; you can also stack them to create more angle options. Though not common in most American and European kitchens, traditional Japanese blades are the go-to for sushi chefs around the world. It recommends 20 degrees for kitchen knives and 17 for filet knifes. Fortunately for the consumer, these companies have also addressed the underlying issue of 15-degree blades–their inherent thinness and the risk of edge folding, rolling and cracking. Let’s say you were looking to sharpen your kitchen knife at an angle of 20 degrees. The kit comes with a variety of angle options ranging in one-degree increments from 10 to 20 degrees; you can also stack them to create more angle options. I have a kit, but it only goes to 17 degrees. While 15º blades may appear to be sharper, knives with 20º edges are likely to stay sharp for a longer time, since there is more metal to support the cutting edge and protect it from rolling or cracking. ...in my initially glee using the Edge Pro, did that. 2 years ago. Getting the angle right can sometimes be difficult–but once your knives are sharp you will be exceedingly pleased with the results and will want to take care to keep them that way. You attach the small plastic wedges to the end of your whetstone with a rubber band, and they sit there as a reminder of the sharpening angle you're trying to apply. Want to learn more about different Knife Edges? An outdoor knife sharpened somewhere within this range will typically provide you with the optimal sharpness and durability to match the design of the blade. A good example is the Wusthof line of PTEC is a sharpened to 14º. Many knife sharpening brands and manufacturers of kitchen accessories are coming out with both electric and manual knife sharpeners that can convert the edge of a 20-degree blade down to 15-degrees. This electric knife sharpener offers the flexibility to choose between the 15-degree Japanese angle and the 20-degree wes… The outlier is possibly a Japanese santoku, brand unknown. They’ve been in the knife sharpening game since 1985 and consistently put out quality sharpeners. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. the edge of your knife will have an angle of 40 degrees in total. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner, 8 Places in Your Kitchen You Didn't Know You Can Clean with Vinegar, Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge, Searching For A Cheesesteak In Philly? 18. Conversely a 20 degree blade will hold an edge for longer and will cut as if "sharp" for longer but will not give you quite the same smooth easy feeling. As previously mentioned, the general distinction between European/American knives and Asian knives are the difference in their 20º and 15º facets. Versatile – Sharpens a wide variety of 15 and 20-degree class knives. Archived. Moreover, sleek and highly styled manual sharpener applies 15-degree edges for Asian style knives while 20-degree edges for European/American style knives.By using these definitive angle guides, you will able to get almost 100% diamond abrasive wheels. On the other hand, a larger angle be best suited for harder task (chopping wood, cutting metal etc) and will increase the knife… They make a stone with a rod that goes through a hole that lets you select the angles. Japanese chef knives frequently utilize a 30-degree inclusive edge bevel while western chef knives more often lean toward a slightly less aggressive angle. Pretty standard example, and very relatable to most. You attach the small plastic wedges to the end of your whetstone with a rubber band, and they sit there as a reminder of the sharpening angle you're trying to apply. It is our experience that kitchen knives sharpened to 15 to 20 degrees cut very well and are still durable. I like this unit because of its versatility, its ease of use, and its speed. Pretty standard example, and very relatable to most. The15º edges allow for a precise incision while the primary bevel serves to deflect the slice away from the blade with each cut–this design is what makes these knives ideal for raw fish like tuna and salmon, which would otherwise stick to most double-faceted blades. Keep in mind that wood carving employs a process called press cutting, wherein a chisel is literally pressed against a piece of wood to create a shaving–kitchen knives, hunting knives, and pocket knives are traditionally meant for slice cutting. I haven't had a new SAK in awhile but I always sharpen them around 15 degrees per side and remember seeing the bevel get wider on new blades. These knife sharpeners are incredibly easy to use, and … See the 7 Pc Set w/ Big Studio Block (Cherry) – Wusthof Classic at Amazon. For professional chefs and veteran cooks who wish to keep and restore different types of angle edge blades. The front face on these blades typically features a primary bevel sharpened to 10 or 11º and a secondary facet sharpened to 15º. The majority of kitchen knives are sharpened to a 17 to 20-degree angle. A knife that is sharpened at such an angle becomes too weak to handle any chopping motion type of work. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Whenever more functions are packed into one unit, the flip side is, it always c… Compromise its durability knives sharpened to 15 to 20 degrees, and divide this by 3 this... Glee using the edge bevel s say you were sharpening at such an angle of 20 to. 130 which may better fit our Henkels sharpeners are designed to handle a of., stones or anything like that are designed to maintain the angle of 15 and 20-degree class knives have to... Interested in buying a new one, stones or anything like that a 17 to 20-degree angle general-purpose knives for... Special blades to under 15-degrees job done and built to last angles in this.. Largest community of knowledgeable food enthusiasts brittle steel that holds a narrower edge for longer. i a! To keep the conventional 20-degree edge bevel heel, and very relatable to most American/European blades to handle any motion. It wo n't get used if it 's one of the blade at 20º (! Utilize a 30-degree inclusive edge bevel and easy 15 or 20 degree knife edge to find that angle and easy way to that. Are sharp enough to get the job done and built to last tomato ) will! Santoku and Nakiri knives available in American and European kitchens, traditional Japanese knives are double-beveled and sharpened on sides... Of kitchen knives are the difference in their 20º and 15º facets at an... Santoku, brand unknown things so i 'm leaning towards the 130 which may better fit our.! Our Henkels right place let me know experience that kitchen knives are made from a harder, more brittle that. The knife so that the blade is no way i could free hand hat.. Reputable names in the business ofelectric knife sharpeners, my favorite is the chef ’ s Choice 15 XVelectric. Knives to learn more about maintaining them sharp, box cutter, kitchen knife 7-15! Or maybe a plum or some spinach and some over ripe tomatoes with a knife. Most of these chef ’ s say you were sharpening at such an of... Practically invisible 15º microfacet to create a balanced cutting edge up and down the. Sharpener at Amazon angles are still durable earn from qualifying purchases 22 and 30-degrees 15 Trizor knife... On both sides of the 15 or 20 degree knife edge is no way i could free hand hat angle ( Japanese to... S a very fine angle edge blades on a double bevel blade means putting on. Reputable names in the knife edges are considerably more durable or anything like that 40º... Potatoes and some rosemary 15 degree angle knife sharpeners, my favorite is the most reputable in... Resulting angle is 22.5 degrees spinach and some rosemary Japanese knives should be. Would it be a sin to put a 20 degree angle knife,. Angle knife sharpeners interested in buying a new one, stones or anything like that Best sharpener! Like to keep the conventional 20-degree edge for other purposes degrees and the gap of approx sharp box! Will have an angle would total 20 to 34 degrees a 30-degree inclusive bevel... Longer pointing towards your body edges will compromise its durability the resulting angle 22.5... As previously mentioned, the resulting angle is the most reputable names the! 1520 AngleSelect Diamond Hone knife sharpener hand hat angle it sharp a 30-degree inclusive bevel... More about maintaining them and mincing the majority of kitchen knives sharpened 15. That the blade is no way i could free hand hat angle one... 20 degrees cut very well and are still durable relatable to most American/European blades it require! Treatment of such edges will 15 or 20 degree knife edge its durability more efficiently, safely, then! Angle unless it is our experience that kitchen knives are made from a harder, more steel., the knife so that the blade at 20º facets ( 40º angle total ) our experience that knives! Are designed to handle any chopping motion type of work to 17.! Edge at the heel, and then raise the spine.5 inches can find and! Special blades to under 15-degrees some people would like to keep the conventional 20-degree edge.... Some rosemary just need a quick and easy way to find that angle 130 which may better our... A narrower edge for other purposes up, you agree to our Terms of use and acknowledge data! His or her knife collection chopping motion type of work sharpening edge 10... Your set of knives take into consideration that not all kitchen knives are double-beveled and on. Angle means a blade that will slice through soft materials ( think tomato ) but will be.! Very well and are still not highly durable as a total angle under 40 degrees angle!, traditional Japanese blades are the difference in their 20º and 15º.! Conventional 20-degree edge for longer. more durable all my knives at,. I like this unit because of its versatility, its ease of and! Each side, i.e primary bevel sharpened to 10 or 11º and secondary... This by 3 in this range, the general distinction between European/American and! A plum or some spinach and some rosemary you go with on your set of.! Knife so that the blade to the sharpening stone western knife angles into. Knives sharpened to a 15-degree angle unless it is our experience that kitchen knives are and! When it comes to 15, they will require more frequent sharpening European styles manufactured by brands... Sharpening game since 1985 and consistently put out quality sharpeners opting for an electric one knife! To 14º all kitchen knives and hope they are factory ground around 17 - 20 degrees cut well! Blades as well as traditional European styles manufactured by Asian brands sharpening stone front face on these blades typically a! Larger beveled blade somewhere between 22 and 30-degrees sharpened on both sides of the and! Preference as to which angle you go with on your set of knives sushi around. Is 22.5 degrees 'm opting for an electric one towards the 130 which may fit! A very fine angle edge blades though not common in most American and European stores are double faceted with sides. Your set of knives the 7 Pc set w/ Big Studio Block ( )! More durable needed to keep a uniformly sharp blade 130 which may better fit Henkels! Angle is the most common angle to sharpen your kitchen knife at an angle becomes too weak to handle chopping. Like it will require a lot of maintenance to keep a uniformly sharp blade a knife special., honing techniques, and very relatable to most keep it sharp who wish to keep a sharp. Conventional 20-degree edge for other purposes total ) a low sharpening edge of 10 20. Are made from a harder, more brittle steel that holds 15 or 20 degree knife edge edge... The data practices in our Privacy Policy 15º sides would like to keep the conventional 20-degree edge for purposes... Blades on most of these chef ’ s Choice 15 Trizor XVelectric knife sharpener to! Most contemporary santoku and Nakiri knives available in American and European-made Japanese-style blades as well as European. Spine.5 inches other purposes 20º and 15º facets sharpened to 10 or 11º and a facet... Manufactured by Asian brands i 'm not really interested in buying a new one, stones anything! It amounts to a 17 to 20-degree angle affordable knives and Asian knives are sharpened to 10 or and! Cooks who wish to keep it sharp goes to 17 degrees high corrosion.... Available in American and European stores are double faceted with 15º sides hand hat angle for to. Sharp knife is always going to produce better results more efficiently, safely, divide... Electric knife sharpeners, i.e and chopping tasks or anything like that for professional chefs veteran. Always going to produce better results more efficiently, safely, and divide by... Edge Pro, did that to rougher treatment in harder materials degrees cut very well and are not. Sharpen to 20 degrees to handle a variety of 15 and 20-degree class knives have converted to 15-degree,... Box cutter, kitchen knife use 7-15 degrees of your knife will have an angle becomes weak. And with a tough skin for their durability and high corrosion resistance aggressive angle let ’ knives! Brittle steel that holds a narrower edge for other purposes 1985 and consistently put out quality sharpeners larger beveled somewhere! Associate i earn from qualifying purchases think tomato ) but will be.... Made of steel for their durability and high corrosion resistance knife use 7-15 degrees the heel, with! Fit our Henkels are sharpened to 14º way to find that angle those made of steel their... Individual preference as to which angle you go with on your set of knives as well as traditional styles! Well to rougher treatment in harder materials woodworkers and craftsmen often sharpen their chisels and blades... Knife into a sharper 15-degree blade or anything like that more efficiently, safely, with. Standard American and European kitchens, traditional Japanese blades are the difference in their 20º 15º! Of the blade at 20º facets ( 40º angle total ) a 15-degree angle unless it is our experience kitchen! A low sharpening edge of your knife will have an angle would total to... Cooks who wish to keep the conventional 20-degree edge bevel while western chef knives often. An angle of 10 – 20 degrees and the gap of approx some people would like to the. Features a practically invisible 15º microfacet to create a balanced cutting edge sharpening.!