Knife Sharpening Angle Sharpening a knife is an essential step to keep a blade as sharp as the first day. Depending on the type of knife, its origin, or the shape of its blade, the sharpening angle is not the same. In this guide, we help you find the right sharpening angle (12°, 15°, or 20°) to take care of your kitchen or table knife, and increase its performance and durability. Thanks to our advice, you will know how to sharpen your knife with the right angle. You can then discover our collection of knife sharpeners and opt for quality equipment that is easy to use. Sharpening Angle VS Cutting Angle First of all, it is important to clarify two terms often confused in the cutlery world, and to differentiate between sharpening angle and cutting angle. Sharpening angle: the sharpening angle corresponds to the angle chosen to sharpen the blade of a knife on each side. It is determined by the height of the blade relative to the stone or tool used during sharpening. Cutting angle: the cutting angle is the angle between the cutting face and the reference plane. It is calculated by multiplying the sharpening angle by two. For example, if a knife has a sharpening angle of 15°, the cutting angle will be 30°. 15° per Side = 30° Total: Impact on Sharpness/Durability The sharpening angle of 15° per side, therefore 30° in total, is mainly suitable for Japanese knives. It is ideal for preserving the precision and resistance of a thin blade, and for maintaining a sharp edge longer. A 15° angle is considered a "low" angle. It's a perfect technique to obtain a blade as sharp as a razor, for cuts with surgical precision. Although resistant, such a fine edge needs maintenance and precise, regular sharpening because it is mechanically more fragile. When sharpening a knife at 15° per side, we then speak of sharpening at 30° as a total angle. Our guide to the best sharpeners for perfect sharpness. Essential Vocabulary and Units The vocabulary and units concerning knife sharpening techniques are complex. They are essential to understand the importance of sharpening, but also the appropriate angles depending on the type of knife and blade material. Primary bevel: this is a single bevel blade. It has an acute angle, which makes it very thin and fine at the cutting point. Single bevel blades offer very high-performing and clean sharpness. However, they dull more quickly and require regular maintenance to maintain performance. Secondary bevel: this is a double bevel blade (a primary bevel and a secondary bevel). Often, the primary bevel is less sharp than the secondary. The blade is less sharp overall, but has high durability and lifespan. This type of blade is made with hard and thick materials, often used in industrial environments. Micro-bevel: the micro-bevel blade has a cutting edge located after the secondary bevel. It requires much less steel for its manufacture, as well as complete sharpening. HRC: HRC hardness is the unit of measurement used to determine the hardness of a blade's steel. It is an important index that defines the knife's resistance to shock and wear, its longevity and sharpness. The HRC value is measured using the Rockwell test, it is expressed in Rockwell C degrees, abbreviated as HRC. On the market, you can find blades ranging from approximately 52 HRC (flexible blade) to 66 HRC (very hard blade with durable sharpness). Which Range of Angles to Choose? As we saw previously, sharpening angles largely depend on the type of knife you use and the use you make of it. Japanese knives have a very thin blade, requiring regular and precise sharpening to maintain a sharp edge. European knives, equipped with a double bevel, are versatile and are made with a harder blade. Special knives (hunting, boning...) are more resistant and have a thick blade, hard enough to support edges below 20°. Learn more: how to sharpen a knife properly? Japanese 60 HRC (12°-15°/side): Precision and Potential Fragility Japanese knives are recognized worldwide for their exceptional sharpness, fineness and precision, allowing delicate cutting of all kinds of food. They are particularly effective for fine cutting such as sushi or filleting. The ideal sharpening angle for a Japanese knife is 12° to 15° per side. Sharpening must be regular and very precise to avoid damaging the blade. Daily, a Japanese knife must be handled with care: avoid handling hard fish bones, glass cutting boards or dishwasher washing, which can damage the edges. The best sharpening technique for a Japanese knife is the sharpening stone or water stone with medium grit. It allows easy blade maintenance without removing too much material. Discover our guide to choosing your sharpening stone properly. European 55-58 HRC (18°-20°/side): Versatility and Robustness European and Western knives are designed for moderate hardness (between 55 and 58 HRC on average), and a versatile double bevel. Their sharpening is less precise and regular than for a Japanese knife, and the sharpening angle less acute: between 18° and 20° per side. In the kitchen, European knives allow daily cuts requiring little precision, and are very effective for vegetables with dense fibers. Overall, they are more robust, versatile and require less maintenance than a Japanese knife. Heavy Use (Boning/Hunting/Outdoor): 20°-25°/side This type of knives specific to butchers (boning), or pocket and outdoor knives have very thick blades, requiring sharpening at 20°-25° per side. Very resistant, they are made with a thick bevel adding assurance and making them tough against the grain. KNIFE TYPE SHARPENING ANGLE PER SIDE MAIN CHARACTERISTICS Japanese knife 12-15° Thinner edge for precise cuts, ideal for delicate cutting European knife 18-20° Good balance between sharpness and durability, suitable for general culinary tasks "Outdoor" knife 20-25° Versatile, robust, capable of cutting more resistant materials, intensive use and good edge resistance Boning knife 20-25° Designed to separate meat from bones, balance between precision and robustness Special case: the bread knife. Discover our guide to sharpen it correctly. Sharpening Angle Calculation: Formula and Heights on Stone The sharpening angle is determined by the height of a knife blade relative to the stone during sharpening. Practical formula: height = width x sin (angle) Some concrete examples: WIDTH ANGLE 12° ANGLE 15° ANGLE 18° ANGLE 20° 20 4.16mm 5.18mm 6.18mm 6.84mm 30 6.24mm 7.77mm 9.27mm 10.26mm 50 10.40mm 12.94mm 15.45mm 17.10mm Interpretation: for example, according to this table, for a knife with a blade width of 20mm and a sharpening angle of 12°, the height is estimated at 5.18mm. Width - Height Correspondence Table HEIGHT ANGLE 12° ANGLE 15° ANGLE 18° ANGLE 20° ANGLE 23° 10mm 2.08mm 2.59mm 3.09mm 3.42mm 3.91mm 15mm 3.12mm 3.88mm 4.64mm 5.13mm 5.86mm 20mm 4.16mm 5.18mm 6.18mm 6.84mm 7.82mm 25mm 5.20mm 6.47mm 7.73mm 8.55mm 9.77mm 30mm 6.24mm 7.77mm 9.27mm 10.26mm 11.72mm Interpretation: for example, for a knife with a height of 15mm and a sharpening angle of 12°, the width is 3.12mm. Micro-Bevel (+1-2°): Durability Gains Without Over-Sharpening The micro-bevel sharpening technique requires extra effort and certain precision. The sharpening angle must be higher (+1 to 2°), and only a few passes are sufficient to quadruple the lifespan and sharpness of the blade, especially on brittle steels like VG-10. Creation and Benefits By sharpening a micro-bevel in the right way, the robustness of the edge is increased tenfold. Thus, the blade will last longer and maintain its performance in terms of sharpness and cutting over time. Cases to Limit: Ultra-Thin Blades and Sashimi Use Be careful, however, to differentiate between performance and robustness. For very thin blades, used particularly for precise slicing techniques such as creating sashimi for example, sharpening must be light and controlled. Quality Controls of the Angle and Edge Some clues and typical cases to recognize post-intervention, to know if your blade is well sharpened. Visual Clues and Cutting Tests First, you can check your blade with the naked eye and notice some visual clues. Observe if the blade has reflections using a magnifying glass. If it is shiny and smooth, the sharpening is correctly done. You can also do cutting tests, for example with a sheet of paper or a tomato, to check the sharpness of your blade. If the cut is not precise, fluid and easy, then the knife needs additional sharpening. Typical Causes of Degradation Related to the Angle If the sharpening angle used is not the right one, you risk altering the blade and reducing the lifespan of your knife. For example, check for the presence of a burr on the edge of your blade. This visual marker indicates that you have sharpened to the cutting edge. Special Cases and Limits Some special cases and blades to sharpen with caution. Asymmetry 30-70°, Single-Bevel: Angles and Precautions Asymmetric blades require sharpening with different angles on each side. Some errors to avoid: Sharpening both sides in the same way: this modifies the asymmetry and deteriorates the cut Not respecting the sharpening angle Using a stone that is too abrasive or too fine Neglecting the burr Grinds (V, Convex, Hollow) and Thickness at the Back The grind of a knife determines the fineness of the blade just behind its edge. There are particular grinds: V, convex, hollow... These types of knives need particular sharpening, and thinning can be considered before choosing the angle. This means that the thickness of the material will be reduced, to give it less cutting resistance and facilitate its use. FAQ - Knife Sharpening Angle What angle to favor for a versatile European chef's knife? Generally, European knives are sharpened at an angle between 18° and 20° per side. 15° VS 20°: What concrete effects on edge retention? Sharpening at 15° is ideal for Japanese-type knives, with a very fine and sharp edge, while sharpening at 20° is rather suitable for European knives, more versatile and resistant. How to check your angle without a goniometer reliably? You can check your angle by measuring the width and height of your blade, then looking for the correspondence in one of the tables above. "> Knife Sharpening Angle Sharpening a knife is an essential step to keep a blade as sharp as the first day. Depending on the type of knife, its origin, or the shape of its blade, the sharpening angle is not the same. In this guide, we help you find the right sharpening angle (12°, 15°, or 20°) to take care of your kitchen or table knife, and increase its performance and durability. Thanks to our advice, you will know how to sharpen your knife with the right angle. You can then discover our collection of knife sharpeners and opt for quality equipment that is easy to use. Sharpening Angle VS Cutting Angle First of all, it is important to clarify two terms often confused in the cutlery world, and to differentiate between sharpening angle and cutting angle. Sharpening angle: the sharpening angle corresponds to the angle chosen to sharpen the blade of a knife on each side. It is determined by the height of the blade relative to the stone or tool used during sharpening. Cutting angle: the cutting angle is the angle between the cutting face and the reference plane. It is calculated by multiplying the sharpening angle by two. For example, if a knife has a sharpening angle of 15°, the cutting angle will be 30°. 15° per Side = 30° Total: Impact on Sharpness/Durability The sharpening angle of 15° per side, therefore 30° in total, is mainly suitable for Japanese knives. It is ideal for preserving the precision and resistance of a thin blade, and for maintaining a sharp edge longer. A 15° angle is considered a "low" angle. It's a perfect technique to obtain a blade as sharp as a razor, for cuts with surgical precision. Although resistant, such a fine edge needs maintenance and precise, regular sharpening because it is mechanically more fragile. When sharpening a knife at 15° per side, we then speak of sharpening at 30° as a total angle. Our guide to the best sharpeners for perfect sharpness. Essential Vocabulary and Units The vocabulary and units concerning knife sharpening techniques are complex. They are essential to understand the importance of sharpening, but also the appropriate angles depending on the type of knife and blade material. Primary bevel: this is a single bevel blade. It has an acute angle, which makes it very thin and fine at the cutting point. Single bevel blades offer very high-performing and clean sharpness. However, they dull more quickly and require regular maintenance to maintain performance. Secondary bevel: this is a double bevel blade (a primary bevel and a secondary bevel). Often, the primary bevel is less sharp than the secondary. The blade is less sharp overall, but has high durability and lifespan. This type of blade is made with hard and thick materials, often used in industrial environments. Micro-bevel: the micro-bevel blade has a cutting edge located after the secondary bevel. It requires much less steel for its manufacture, as well as complete sharpening. HRC: HRC hardness is the unit of measurement used to determine the hardness of a blade's steel. It is an important index that defines the knife's resistance to shock and wear, its longevity and sharpness. The HRC value is measured using the Rockwell test, it is expressed in Rockwell C degrees, abbreviated as HRC. On the market, you can find blades ranging from approximately 52 HRC (flexible blade) to 66 HRC (very hard blade with durable sharpness). Which Range of Angles to Choose? As we saw previously, sharpening angles largely depend on the type of knife you use and the use you make of it. Japanese knives have a very thin blade, requiring regular and precise sharpening to maintain a sharp edge. European knives, equipped with a double bevel, are versatile and are made with a harder blade. Special knives (hunting, boning...) are more resistant and have a thick blade, hard enough to support edges below 20°. Learn more: how to sharpen a knife properly? Japanese 60 HRC (12°-15°/side): Precision and Potential Fragility Japanese knives are recognized worldwide for their exceptional sharpness, fineness and precision, allowing delicate cutting of all kinds of food. They are particularly effective for fine cutting such as sushi or filleting. The ideal sharpening angle for a Japanese knife is 12° to 15° per side. Sharpening must be regular and very precise to avoid damaging the blade. Daily, a Japanese knife must be handled with care: avoid handling hard fish bones, glass cutting boards or dishwasher washing, which can damage the edges. The best sharpening technique for a Japanese knife is the sharpening stone or water stone with medium grit. It allows easy blade maintenance without removing too much material. Discover our guide to choosing your sharpening stone properly. European 55-58 HRC (18°-20°/side): Versatility and Robustness European and Western knives are designed for moderate hardness (between 55 and 58 HRC on average), and a versatile double bevel. Their sharpening is less precise and regular than for a Japanese knife, and the sharpening angle less acute: between 18° and 20° per side. In the kitchen, European knives allow daily cuts requiring little precision, and are very effective for vegetables with dense fibers. Overall, they are more robust, versatile and require less maintenance than a Japanese knife. Heavy Use (Boning/Hunting/Outdoor): 20°-25°/side This type of knives specific to butchers (boning), or pocket and outdoor knives have very thick blades, requiring sharpening at 20°-25° per side. Very resistant, they are made with a thick bevel adding assurance and making them tough against the grain. KNIFE TYPE SHARPENING ANGLE PER SIDE MAIN CHARACTERISTICS Japanese knife 12-15° Thinner edge for precise cuts, ideal for delicate cutting European knife 18-20° Good balance between sharpness and durability, suitable for general culinary tasks "Outdoor" knife 20-25° Versatile, robust, capable of cutting more resistant materials, intensive use and good edge resistance Boning knife 20-25° Designed to separate meat from bones, balance between precision and robustness Special case: the bread knife. Discover our guide to sharpen it correctly. Sharpening Angle Calculation: Formula and Heights on Stone The sharpening angle is determined by the height of a knife blade relative to the stone during sharpening. Practical formula: height = width x sin (angle) Some concrete examples: WIDTH ANGLE 12° ANGLE 15° ANGLE 18° ANGLE 20° 20 4.16mm 5.18mm 6.18mm 6.84mm 30 6.24mm 7.77mm 9.27mm 10.26mm 50 10.40mm 12.94mm 15.45mm 17.10mm Interpretation: for example, according to this table, for a knife with a blade width of 20mm and a sharpening angle of 12°, the height is estimated at 5.18mm. Width - Height Correspondence Table HEIGHT ANGLE 12° ANGLE 15° ANGLE 18° ANGLE 20° ANGLE 23° 10mm 2.08mm 2.59mm 3.09mm 3.42mm 3.91mm 15mm 3.12mm 3.88mm 4.64mm 5.13mm 5.86mm 20mm 4.16mm 5.18mm 6.18mm 6.84mm 7.82mm 25mm 5.20mm 6.47mm 7.73mm 8.55mm 9.77mm 30mm 6.24mm 7.77mm 9.27mm 10.26mm 11.72mm Interpretation: for example, for a knife with a height of 15mm and a sharpening angle of 12°, the width is 3.12mm. Micro-Bevel (+1-2°): Durability Gains Without Over-Sharpening The micro-bevel sharpening technique requires extra effort and certain precision. The sharpening angle must be higher (+1 to 2°), and only a few passes are sufficient to quadruple the lifespan and sharpness of the blade, especially on brittle steels like VG-10. Creation and Benefits By sharpening a micro-bevel in the right way, the robustness of the edge is increased tenfold. Thus, the blade will last longer and maintain its performance in terms of sharpness and cutting over time. Cases to Limit: Ultra-Thin Blades and Sashimi Use Be careful, however, to differentiate between performance and robustness. For very thin blades, used particularly for precise slicing techniques such as creating sashimi for example, sharpening must be light and controlled. Quality Controls of the Angle and Edge Some clues and typical cases to recognize post-intervention, to know if your blade is well sharpened. Visual Clues and Cutting Tests First, you can check your blade with the naked eye and notice some visual clues. Observe if the blade has reflections using a magnifying glass. If it is shiny and smooth, the sharpening is correctly done. You can also do cutting tests, for example with a sheet of paper or a tomato, to check the sharpness of your blade. If the cut is not precise, fluid and easy, then the knife needs additional sharpening. Typical Causes of Degradation Related to the Angle If the sharpening angle used is not the right one, you risk altering the blade and reducing the lifespan of your knife. For example, check for the presence of a burr on the edge of your blade. This visual marker indicates that you have sharpened to the cutting edge. Special Cases and Limits Some special cases and blades to sharpen with caution. Asymmetry 30-70°, Single-Bevel: Angles and Precautions Asymmetric blades require sharpening with different angles on each side. Some errors to avoid: Sharpening both sides in the same way: this modifies the asymmetry and deteriorates the cut Not respecting the sharpening angle Using a stone that is too abrasive or too fine Neglecting the burr Grinds (V, Convex, Hollow) and Thickness at the Back The grind of a knife determines the fineness of the blade just behind its edge. There are particular grinds: V, convex, hollow... These types of knives need particular sharpening, and thinning can be considered before choosing the angle. This means that the thickness of the material will be reduced, to give it less cutting resistance and facilitate its use. FAQ - Knife Sharpening Angle What angle to favor for a versatile European chef's knife? Generally, European knives are sharpened at an angle between 18° and 20° per side. 15° VS 20°: What concrete effects on edge retention? Sharpening at 15° is ideal for Japanese-type knives, with a very fine and sharp edge, while sharpening at 20° is rather suitable for European knives, more versatile and resistant. How to check your angle without a goniometer reliably? You can check your angle by measuring the width and height of your blade, then looking for the correspondence in one of the tables above. ">

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Knife Sharpening Angle

Sharpening a knife is an essential step to keep a blade as sharp as the first day. Depending on the type of knife, its origin, or the shape of its blade, the sharpening angle is not the same.

In this guide, we help you find the right sharpening angle (12°, 15°, or 20°) to take care of your kitchen or table knife, and increase its performance and durability.

Thanks to our advice, you will know how to sharpen your knife with the right angle. You can then discover our collection of knife sharpeners and opt for quality equipment that is easy to use.

Sharpening Angle VS Cutting Angle

First of all, it is important to clarify two terms often confused in the cutlery world, and to differentiate between sharpening angle and cutting angle.

Sharpening angle: the sharpening angle corresponds to the angle chosen to sharpen the blade of a knife on each side. It is determined by the height of the blade relative to the stone or tool used during sharpening.

Cutting angle: the cutting angle is the angle between the cutting face and the reference plane. It is calculated by multiplying the sharpening angle by two.

For example, if a knife has a sharpening angle of 15°, the cutting angle will be 30°.

15° per Side = 30° Total: Impact on Sharpness/Durability

The sharpening angle of 15° per side, therefore 30° in total, is mainly suitable for Japanese knives. It is ideal for preserving the precision and resistance of a thin blade, and for maintaining a sharp edge longer.

A 15° angle is considered a "low" angle. It's a perfect technique to obtain a blade as sharp as a razor, for cuts with surgical precision.

Although resistant, such a fine edge needs maintenance and precise, regular sharpening because it is mechanically more fragile.

When sharpening a knife at 15° per side, we then speak of sharpening at 30° as a total angle.

Our guide to the best sharpeners for perfect sharpness.

Essential Vocabulary and Units

The vocabulary and units concerning knife sharpening techniques are complex. They are essential to understand the importance of sharpening, but also the appropriate angles depending on the type of knife and blade material.

Primary bevel: this is a single bevel blade. It has an acute angle, which makes it very thin and fine at the cutting point. Single bevel blades offer very high-performing and clean sharpness. However, they dull more quickly and require regular maintenance to maintain performance.

Secondary bevel: this is a double bevel blade (a primary bevel and a secondary bevel). Often, the primary bevel is less sharp than the secondary. The blade is less sharp overall, but has high durability and lifespan. This type of blade is made with hard and thick materials, often used in industrial environments.

Micro-bevel: the micro-bevel blade has a cutting edge located after the secondary bevel. It requires much less steel for its manufacture, as well as complete sharpening.

HRC: HRC hardness is the unit of measurement used to determine the hardness of a blade's steel. It is an important index that defines the knife's resistance to shock and wear, its longevity and sharpness. The HRC value is measured using the Rockwell test, it is expressed in Rockwell C degrees, abbreviated as HRC. On the market, you can find blades ranging from approximately 52 HRC (flexible blade) to 66 HRC (very hard blade with durable sharpness).

Which Range of Angles to Choose?

As we saw previously, sharpening angles largely depend on the type of knife you use and the use you make of it.

Japanese knives have a very thin blade, requiring regular and precise sharpening to maintain a sharp edge.

European knives, equipped with a double bevel, are versatile and are made with a harder blade.

Special knives (hunting, boning...) are more resistant and have a thick blade, hard enough to support edges below 20°.

Learn more: how to sharpen a knife properly?

Japanese 60 HRC (12°-15°/side): Precision and Potential Fragility

Japanese knives are recognized worldwide for their exceptional sharpness, fineness and precision, allowing delicate cutting of all kinds of food. They are particularly effective for fine cutting such as sushi or filleting.

The ideal sharpening angle for a Japanese knife is 12° to 15° per side. Sharpening must be regular and very precise to avoid damaging the blade. Daily, a Japanese knife must be handled with care: avoid handling hard fish bones, glass cutting boards or dishwasher washing, which can damage the edges.

The best sharpening technique for a Japanese knife is the sharpening stone or water stone with medium grit. It allows easy blade maintenance without removing too much material.

Discover our guide to choosing your sharpening stone properly.

European 55-58 HRC (18°-20°/side): Versatility and Robustness

European and Western knives are designed for moderate hardness (between 55 and 58 HRC on average), and a versatile double bevel. Their sharpening is less precise and regular than for a Japanese knife, and the sharpening angle less acute: between 18° and 20° per side.

In the kitchen, European knives allow daily cuts requiring little precision, and are very effective for vegetables with dense fibers. Overall, they are more robust, versatile and require less maintenance than a Japanese knife.

Heavy Use (Boning/Hunting/Outdoor): 20°-25°/side

This type of knives specific to butchers (boning), or pocket and outdoor knives have very thick blades, requiring sharpening at 20°-25° per side.

Very resistant, they are made with a thick bevel adding assurance and making them tough against the grain.

KNIFE TYPE SHARPENING ANGLE PER SIDE MAIN CHARACTERISTICS
Japanese knife 12-15° Thinner edge for precise cuts, ideal for delicate cutting
European knife 18-20° Good balance between sharpness and durability, suitable for general culinary tasks
"Outdoor" knife 20-25° Versatile, robust, capable of cutting more resistant materials, intensive use and good edge resistance
Boning knife 20-25° Designed to separate meat from bones, balance between precision and robustness

Special case: the bread knife. Discover our guide to sharpen it correctly.

Sharpening Angle Calculation: Formula and Heights on Stone

The sharpening angle is determined by the height of a knife blade relative to the stone during sharpening.

Practical formula: height = width x sin (angle)

Some concrete examples:

WIDTH ANGLE 12° ANGLE 15° ANGLE 18° ANGLE 20°
20 4.16mm 5.18mm 6.18mm 6.84mm
30 6.24mm 7.77mm 9.27mm 10.26mm
50 10.40mm 12.94mm 15.45mm 17.10mm

Interpretation: for example, according to this table, for a knife with a blade width of 20mm and a sharpening angle of 12°, the height is estimated at 5.18mm.

Width - Height Correspondence Table

HEIGHT ANGLE 12° ANGLE 15° ANGLE 18° ANGLE 20° ANGLE 23°
10mm 2.08mm 2.59mm 3.09mm 3.42mm 3.91mm
15mm 3.12mm 3.88mm 4.64mm 5.13mm 5.86mm
20mm 4.16mm 5.18mm 6.18mm 6.84mm 7.82mm
25mm 5.20mm 6.47mm 7.73mm 8.55mm 9.77mm
30mm 6.24mm 7.77mm 9.27mm 10.26mm 11.72mm

Interpretation: for example, for a knife with a height of 15mm and a sharpening angle of 12°, the width is 3.12mm.

Micro-Bevel (+1-2°): Durability Gains Without Over-Sharpening

The micro-bevel sharpening technique requires extra effort and certain precision. The sharpening angle must be higher (+1 to 2°), and only a few passes are sufficient to quadruple the lifespan and sharpness of the blade, especially on brittle steels like VG-10.

Creation and Benefits

By sharpening a micro-bevel in the right way, the robustness of the edge is increased tenfold. Thus, the blade will last longer and maintain its performance in terms of sharpness and cutting over time.

Cases to Limit: Ultra-Thin Blades and Sashimi Use

Be careful, however, to differentiate between performance and robustness. For very thin blades, used particularly for precise slicing techniques such as creating sashimi for example, sharpening must be light and controlled.

Quality Controls of the Angle and Edge

Some clues and typical cases to recognize post-intervention, to know if your blade is well sharpened.

Visual Clues and Cutting Tests

First, you can check your blade with the naked eye and notice some visual clues. Observe if the blade has reflections using a magnifying glass. If it is shiny and smooth, the sharpening is correctly done.

You can also do cutting tests, for example with a sheet of paper or a tomato, to check the sharpness of your blade. If the cut is not precise, fluid and easy, then the knife needs additional sharpening.

Typical Causes of Degradation Related to the Angle

If the sharpening angle used is not the right one, you risk altering the blade and reducing the lifespan of your knife. For example, check for the presence of a burr on the edge of your blade. This visual marker indicates that you have sharpened to the cutting edge.

Special Cases and Limits

Some special cases and blades to sharpen with caution.

Asymmetry 30-70°, Single-Bevel: Angles and Precautions

Asymmetric blades require sharpening with different angles on each side.

Some errors to avoid:

  • Sharpening both sides in the same way: this modifies the asymmetry and deteriorates the cut
  • Not respecting the sharpening angle
  • Using a stone that is too abrasive or too fine
  • Neglecting the burr

Grinds (V, Convex, Hollow) and Thickness at the Back

The grind of a knife determines the fineness of the blade just behind its edge. There are particular grinds: V, convex, hollow... These types of knives need particular sharpening, and thinning can be considered before choosing the angle. This means that the thickness of the material will be reduced, to give it less cutting resistance and facilitate its use.

FAQ - Knife Sharpening Angle

What angle to favor for a versatile European chef's knife?

Generally, European knives are sharpened at an angle between 18° and 20° per side.

15° VS 20°: What concrete effects on edge retention?

Sharpening at 15° is ideal for Japanese-type knives, with a very fine and sharp edge, while sharpening at 20° is rather suitable for European knives, more versatile and resistant.

How to check your angle without a goniometer reliably?

You can check your angle by measuring the width and height of your blade, then looking for the correspondence in one of the tables above.

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