How to get at 20 degree angle for Sharpmaker?

[berserk87]

My wife has asked me to sharpen her Wusthof chef's knives. The specifications indicate that they should be sharpened at a 20 degree angle. I am new to sharpening and have only made the knives duller by using a rod to try this freehand.

I have a Sharpmaker but cannot figure out how to account for a 20 degree angle on it. The Sharpmaker has built-in 40, 30 and 12.5 degree angles. Is there an accurate way to cheat my way to a 20 degree angle with the Sharpmaker?

Before I determined the specified angle, I tried sharpening at 40 degrees and then 30 degrees before I realized that I was getting nowhere but frustrated. I am learning as I go here. Any help is much appreciated.

 

[John E Woven]

Looked at the wusthof site, and i found this picture under sharpening:

Which seems like they mean 20 degrees per side, or 40 degrees inclusive.

Could be wrong

 

[Jason B.]

The angles are inclusive, 40 is 20 per side and 30 is 15 per side. The main problem you are likely having is the edge of that knife is probably as sharp as the spine and about as flat. The SM is going to get you nowhere fast if that's the case, your most likely going to need a coarse stone to set the bevel.

 

[EnduringEagle]

You would set the stones at 40 degrees (20 per side). If your kitchen knives were like mine you might consider starting with the medium stones and then perform per the instructions. If needed you can buy diamond rods as well though they are very expensive. I personally use DMT diamond benchstone for the tough work first. It saves a lot of time. Hope this helps.

 

[knarfeng]

Looked at the wusthof site, and i found this picture under sharpening:

Which seems like they mean 20 degrees per side, or 40 degrees inclusive.

Could be wrong

I'll bet he's right. Run a sharpie test to check, but I'll bet they mean 20° per side. The Sharpmaker is labeled with the "inclusive angle", that is, both sides together. The "40°" setting will give you 20° per side.