How to Determine What Angle to Sharpen Kitchen Knives: A Complete Guide
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Time to read 10 min
What is the Best Angle for Kitchen Knives?
Keeping your kitchen knives sharp is essential for efficient and safe food preparation. However, knowing what angle to sharpen kitchen knives can be a challenge for many home cooks and professional chefs alike. The right sharpening angle can make a significant difference in your knife's performance, longevity, and cutting ability.
This guide will help you understand knife sharpening angles and how to determine the best angle for your kitchen knives. You'll learn about factors that affect the ideal sharpening angle, techniques for different angles, and how to choose the correct angle for various types of knives, including Japanese knives. By the end, you'll have the knowledge to keep your kitchen knives in top shape.
Table of Content
Understanding Knife Sharpening Angles
Definition of sharpening angle
When you sharpen a kitchen knife, the sharpening angle refers to the angle at which you hold the blade against the sharpening stone or abrasive. This angle determines how the edge of the knife is shaped. The sharpening angle is measured from the center of the blade to its edge, creating what's called a bevel. Most kitchen knives have two bevels, one on each side of the blade, although some Japanese knives have a single bevel.
To get a clear picture, imagine you're sharpening a knife at a 20-degree angle. This means you're holding each side of the blade at a 20-degree angle to the stone, resulting in a total angle of 40 degrees for the entire edge. It's crucial to understand this concept because when you hear about a 20-degree kitchen knife, it refers to the angle on each side, not the total angle.
Importance of the correct angle
Choosing the right angle to sharpen kitchen knives is a balancing act between sharpness and durability. This decision has a significant impact on how your knife performs and how long it stays sharp. A lower angle creates a sharper edge but may be more prone to damage, while a higher angle results in a more durable edge that might not cut as smoothly.
The angle you choose depends on how you plan to use your knife. For instance, if you're mainly slicing soft foods, a lower angle might work well. However, if you do a lot of chopping or work with tougher ingredients, a higher angle could be more suitable.
Consistency in maintaining your chosen angle throughout the sharpening process is key. While small variations won't ruin your knife, keeping a steady angle helps create a more uniform edge. This consistency can lead to better edge retention and overall knife performance.
Common angle ranges for kitchen knives
Kitchen knife sharpening angles typically fall within certain ranges, each suited to different types of knives and uses:
10 to 15 degrees: This is a low angle range, often used for Japanese knives. It creates a very sharp edge but may be too delicate for heavy-duty tasks.
15 to 17 degrees: Many Japanese knives and some modern European knives are sharpened at this angle. It offers a good balance between sharpness and durability for general kitchen use.
17 to 20 degrees: This range covers most Western-style kitchen knives, pocket knives, and outdoor knives. A 20-degree angle is often considered the sweet spot for many kitchen knives, offering a good trade-off between sharpness and durability.
20 to 25 degrees: Knives sharpened at these angles are more durable but may not cut as smoothly as those with lower angles. This range is suitable for knives that see heavier use or tougher cutting tasks.
25 to 30 degrees: This range is typically reserved for tools that need very durable edges, like cleavers or outdoor knives used for tough tasks.
Remember, these ranges are guidelines. The best angle for your kitchen knives may vary depending on the specific knife, its intended use, and your personal preferences. As you gain experience in knife sharpening, you'll develop a feel for what works best for your knives and cutting needs.
Factors Affecting the Ideal Sharpening Angle
Knife type and purpose
The type of knife and its intended use play a crucial role in determining the best angle to sharpen kitchen knives. Different knives are designed for various tasks and require specific angles to achieve optimal results. For instance, delicate slicing knives used for culinary purposes generally need a sharper angle, enhancing their precision and ease of cutting through soft materials. In contrast, tougher blades, such as those intended for chopping, benefit from a wider angle, which offers greater durability and resilience against wear and tear.
Here's a brief overview of common knife types and their typical sharpening angles:
• Paring Knives: 15-18 degrees – Offers precision for peeling and slicing small fruits and vegetables. • Chef's Knives: 15-20 degrees – Balances sharpness for slicing and durability for chopping. • Butcher Knives: 20-22 degrees – Provides durability for cutting through meat and small bones.
Blade material and hardness
The material and hardness of the blade significantly impact the ideal sharpening angle for kitchen knives. Steel hardness determines knife durability and is measured on the Rockwell C Scale. Harder steels can generally be sharpened at smaller angles due to their higher yield strength, which allows them to withstand more stress without deforming. Softer steels, however, require sharpening at steeper angles for better stress tolerance.
Japanese knives, known for their hard steel blades, can often be sharpened to lower angles (around 15-17 degrees) while maintaining edge integrity. Western-style knives, typically made from softer steel, are usually sharpened to slightly higher angles (around 20 degrees) to ensure durability.
Edge geometry
Edge geometry refers to the shape and structure of the knife's cutting edge. It encompasses factors such as the primary and secondary grinds, blade thickness, and the angle at which the edge is sharpened. The thickness of the blade and its edge geometry have a direct impact on the ideal sharpening angle and overall cutting performance.
Thinner blades can generally accommodate lower sharpening angles, resulting in a sharper edge. However, they may be more prone to damage if used for heavy-duty tasks. Thicker blades, on the other hand, often require higher sharpening angles to maintain durability, but this can affect their ability to make precise cuts.
When determining the best angle to sharpen kitchen knives, consider the balance between sharpness and durability based on the knife's type, material, and intended use. By taking these factors into account, you can achieve optimal performance and longevity for your kitchen knives.
Determining the Correct Angle for Your Knife
To achieve the best results when sharpening your kitchen knives, it's crucial to determine the correct angle. This process involves considering manufacturer recommendations, using the marker test method, and employing angle guides. Let's explore these techniques to help you sharpen your knives effectively.
Manufacturer recommendations
When deciding what angle to sharpen kitchen knives, it's always wise to start with the manufacturer's recommendations. Many knife makers provide specific guidance on the ideal sharpening angle for their products. For instance, some well-known brands offer the following recommendations:
• Global suggests an angle of 10-15 degrees for their knives. • Shun recommends a 16-degree angle for their double-beveled knives. • Wüsthof advises a 14-degree angle for standard blades and 10 degrees for Asian-style blades. • Victorinox indicates a total cutting angle of 30-40 degrees, which translates to 15-20 degrees on each side.
These recommendations provide a solid starting point for sharpening your kitchen knives. However, keep in mind that factory angles can vary, even within the same brand or model.
The marker test method
If you're unsure about the current angle of your knife or want to maintain consistency while sharpening, the marker test method, also known as the Sharpie trick, can be incredibly helpful. Here's how to use this technique:
- Color the entire bevel of your knife with a permanent marker on both sides.
- Make a few passes on your sharpening stone or system.
- Examine where the marker has been removed.
If the marker is only removed from the very edge, your angle is too obtuse. If it's only removed from the heel, your angle is too acute. Adjust your angle until you're removing the marker evenly across the entire bevel.
This method allows you to see exactly where you're sharpening and helps you maintain a consistent angle throughout the process. It's particularly useful when you're trying to match the existing angle on your knife or when you want to make sure you're hitting the entire bevel while sharpening.
Using angle guides
For those who find it challenging to maintain a consistent angle by hand, angle guides can be invaluable tools. These devices help you maintain the best angle for kitchen knives throughout the sharpening process. Here are some popular options:
Whetstone angle guides: These simple, clip-on guides attach to your knife and rest on the sharpening stone, ensuring a consistent angle as you sharpen.
Sharpening systems with built-in angles: Many sharpening systems come with preset angles, making it easy to achieve the desired sharpening angle for different types of knives.
Angle measuring tools: Devices like the "goniometer" can help you measure the exact angle of your knife's edge, allowing you to replicate it accurately during sharpening.
Using these guides can significantly improve your sharpening results, especially if you're new to the process or working with Japanese knives that often require more precise angles.
Sharpening Techniques for Different Angles
Freehand sharpening
Freehand sharpening is a skill that requires practice and patience. To master this technique, you need to focus on maintaining a consistent angle throughout the sharpening process. When you first start, try to lock your wrist and use your elbow to guide the blade across the stone. This helps keep the angle steady. As you reach the tip of the knife, lift your elbow slightly to maintain the same angle along the entire edge.
One helpful trick for beginners is the "marker technique." Color the edge of your knife with a permanent marker before sharpening. This allows you to see where you're removing metal and helps you maintain the correct angle. If you're only removing marker from the very edge, your angle is too obtuse. If it's only coming off from the heel, your angle is too acute. Adjust until you're removing the marker evenly across the entire bevel.
Using whetstones
Whetstones are an excellent tool for sharpening kitchen knives at various angles. They come in different grits, typically ranging from coarse (around 320 grit) to fine (5000 grit or higher). For most home cooks, a medium grit (1000) for sharpening and a fine grit (5000) for polishing is sufficient.
To use a whetstone, soak it in water for at least 45 minutes before sharpening. Place the stone on a damp towel to keep it stable. Hold the knife at the desired angle (usually between 15 to 20 degrees for kitchen knives) and draw it across the stone from heel to tip. Repeat this process on both sides of the blade, focusing on creating a consistent burr along the entire edge.
Remember, the lower the angle, the sharper the edge, but also the less durable it becomes. For Japanese knives, you might aim for a 15-degree angle, while Western-style knives often benefit from a slightly higher angle around 20 degrees.
Electric and manual sharpeners
Electric and manual sharpeners offer a more convenient option for maintaining your kitchen knives' sharpening angles. These tools often have preset angles, making it easier to achieve consistent results. Some models, like the Chef's Choice AngleSelect, even offer multiple angle options to accommodate both 15-degree Asian-style knives and 20-degree Western knives.
When using an electric sharpener, make sure to follow the manufacturer's instructions carefully. Start with the coarsest grit and work your way to the finest for the best results. Manual pull-through sharpeners work similarly but require you to draw the blade through the slots yourself.
While these sharpeners are convenient, they may remove more material from your blade compared to freehand sharpening or using whetstones. This can shorten your knife's lifespan if used too frequently. However, for many home cooks, the ease of use and consistent results make them a practical choice for maintaining kitchen knife sharpening angles.
Conclusion
Mastering the art of knife sharpening has a significant impact on your culinary experience. By understanding the factors that influence the ideal sharpening angle and learning various techniques to maintain your blades, you can ensure your knives stay sharp and effective for longer. Whether you choose to sharpen freehand, use whetstones, or opt for electric sharpeners, the key is to maintain consistency and pay attention to your knife's specific needs.
Remember, sharpening your kitchen knives isn't just about achieving a razor-sharp edge. It's also about finding the right balance between sharpness and durability to suit your cooking style. By applying the knowledge from this guide, you'll be well-equipped to keep your knives in top shape, making your time in the kitchen more enjoyable and efficient. So, grab your knives and start honing your sharpening skills – your future culinary creations will thank you for it.
The Author: Yakushi Knives
Yakushi Knives are the highest quality, handmade Japanese damascus steel kitchen chef knives.
Our quality damascus steel knives are the best Japanese kitchen knives and kitchen knife sets. Whether you are looking for a sushi knife, a butcher knife, Japanese chef knives, a kiritsuke knife, butchering knives, a sashimi knife or accessories such as a whet stone, knife sharpener or cutting board, our store will have something that will catch your eye and please the inner chef in you!
Frequently Asked Questions
What is the recommended angle for sharpening a kitchen knife?
The most commonly used angle for sharpening kitchen knives is 20 degrees. If you need a simple method to find this angle, folding a piece of paper twice can provide a makeshift guide.
How can I determine whether my knife should be sharpened at 15 degrees or 20 degrees?
To accurately identify whether your knife should have a 15-degree or 20-degree edge, it's best to consult the manufacturer. Typically, European or American knives made before 2010 are sharpened at 20 degrees, while Asian-style knives are usually at 15 degrees. However, exceptions do exist.
How do you determine the correct angle to hold a knife during sharpening?
Finding the right angle to sharpen a knife can be challenging, especially with different types of knives. One practical tip is to ensure the blade feels flush against the stone, which can indicate the correct angle. Using angle guides can also be beneficial, especially for beginners, to maintain consistency.
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