Best edge angle to sharpen your kitchen knives

[dhaman]

X

 

[flphotog]

That would depend a lot on the type of steal and how often you want to sharpen it.

 

[Wowbagger]

Mr. Carter says it here. Thin and shallow to start . . . is where it is at.

[video=youtube;bTdkJG-ITo4]https://www.youtube.com/watch?v=bTdkJG-ITo4[/video]

 

[singularity35]

As thin as the steel allows...

 

[malaverdiere]

And add a micro-bevel. I've found that it gives the best of both worlds!

 

[singularity35]

And add a micro-bevel. I've found that it gives the best of both worlds!

Yup, I always end up doing that. I go thin and that's usually thinner than the steel can handle since I only have crappy kitchen knives. I add the microbevel and slowly increase the angle to where the steel can hold it.

 

[David Martin]

Agreed, thin cuts better. But after the lady of the house uses them they have chips and rolled edges. So, I've been doing a 18-20* edge angles for the knives to endure her style
cutting. Which works better at our house. DM

 

[Fred.Rowe]

The thinner the blade the more obtuse the angle can be. A 60 degree edge can be put on a zero ground blade and it will still cut well.

 

[Shanks4300]

I've been putting a 17 degree per side edge on my German steel with the edge pro and then a 3 degree micro with the sharp maker. Holds up well and is easy to touch up.