Angle

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michdad

Joined
Apr 24, 2007
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I am trying to restore the edges on a set of well used and abused kitchen knives. Is 20 degrees the best angle to grind, or would 17 be prefered?
 
It's really more a matter of personal prefference. Personally, I would say 20 degrees, but you can't go wrong with either. If you're freehand sharpening them, it's more important to maintain a consistant angle than to worry about what the precise angle is. Hope this helps.
 
I did a bunch of them today at 20 degrees. I'll have to see how I like that. I did reprofile a couple, and they turned out well.
 
Kitchen knives are a totally different ballgame. Women don't care about "hair popping" sharp. Around 20 degrees on a course stone is about all they can handle. Anything more than that and someone will get hurt. Most women won't use a knife if it cuts them.
 
I tried sharpening my kitchen knives at 15/side but every trip through the dishwasher left chips in the edge. I've moved to 17/side with a final honing on the Sharpmaker at 20. The chips still happen, but are only as deep as the microbevel at 20/side. I have a santoku and a chef's knife that no one uses but me, and those are done at 13-15 per side. These get hand washed usually.
 
what ever the angle you can maintain, and will still remain usable for an exceptible amount of time.
 
Personally I do care that my kitchen knives are hair-whittling sharp. I feel that a kitchen knife should be sharper than an edc because kitchen tasks are less abusive to an edge.

I put a 15-degree (30 inclusive) angle on slicers and other light-duty blades. Choppers (like cleavers) get 20 degree edge bevels. All of my blades are finished on UF ceramic and then stropped. I touch them up every couple of days.
 
me2 said:
I tried sharpening my kitchen knives at 15/side but every trip through the dishwasher left chips in the edge. I've moved to 17/side with a final honing on the Sharpmaker at 20. The chips still happen, but are only as deep as the microbevel at 20/side. I have a santoku and a chef's knife that no one uses but me, and those are done at 13-15 per side. These get hand washed usually.
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Never put your knives in the dishwasher! It's like chopping metal with a knife.....
 
I dont put them there. I dont have time to call my wife every 2 hours and tell her to take the knives out of the dish washer. So, you dont have knives that can stand chopping metal?
 
never sharpened that knife before, but you need to find the angle that works for you, and that particular knife.
 
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