Knife Sharpening Angles - The Secret to Sharp Knives - Video
The Secret to Sharp Knives - Knife Sharpening Angles
In this video, Tom talks through how the angle you sharpen your knives dramatically impacts their sharpness. He also gives specific angles for different types of knives.
Remember, the perfect angle for your knives and the way you use them might be different, so go ahead and experiment with different angles and let us know your results!
As promised, below is our Knife Sharpening Angles Cheat Sheet.
| Angle | Type of Knife |
|---|---|
| 7 to 10 Degrees | Primarily used for straight razors or other edges you want to be literally razor sharp. |
| 10 - 15 Degrees |
Lowest recommended angle for high-end kitchen cutlery used for slicing. The edge will be more delicate. |
| 15 - 18 Degrees |
Common angle for many Japanese kitchen knives and newer western knives. Can be used for pocket knives mainly used for slicing tasks. |
| 18 - 22 Degrees | Best performance for a wide variety of knife styles. A good compromise between sharpness and durability. |
| 22 - 30 Degrees | This angle can be used to optimize for durability. These angles can withstand chopping harder materials. |
View more of our helpful sharpening videos.