Recommended angles for kitchen knives?

[Nobody Important]

Hi,

Newbie here, with a newbie question. I have an EdgePro Apex on order, mostly after reading the raves about it here. I'm excited about putting a nice edge on my kitchen knives -- Henckels 4 star set (8" chef's, slicer, parer). What angles should I use for primary and secondary bevels for these knives? I also have a 6" chef's knife from Messermeister that's a Meridian Elite and comes with a 15 degree factory edge. What angles should I be using for that one?

 

[Cliff Stamp]

For kitchen knives it is mainly set by how abusive you get because the cutting stresses are in general really low assuming you are not going to chop heavy bone. Meats and vegetables and fruits are so soft you can cut them all day long with little effect. The main source of blunting tends to be accidental contacts (washing and storing) and the cuts made against the cutting board.

I run the ones I sharpen for friends and family down to about ten degrees per side simply as that is where the belt sander hits them when it is left flat, this will marr the spine as the belt hits it as well, and then micro-bevel at 20 degrees to give the edge some strength for resisting rolling. Anyone who uses a knife like this for the first time raves about the cutting ability compared to a store profile.

One the ones I use myself, the primary edges are set as low as 3-5 degrees and the secondary bevels are not much higher. These knives are like lasers and will cut softer vegetables like potatoes almost effortless, the force won't even show on a scale, and will even cut thick turnips without off hand pressure. The float through potatos peeling, it is all control with no real push required.

You will also want to vary the edge finish a little, paring and chef's knives work best at a very high polish while slicing knives are best with a fairly coarse edge.

-Cliff

 

[jim4351]

For my Wusthof Grand Prix knives, I use a Spyderco Sharpmaker at the factory pre-set angles, 15 degree back bevel and 20 degree final edge, and have always been satisfied with the results. I agree with Cliff about vaying the edge finish, depending on whether the knife is used for push cutting or slicing. For kitchen knives, I use medium and fine grit only. I don't think an extra fine stone is needed.

 

[woodysone]

I have the edge pro apex also and have found that it is easiest to start with the sharpie to find the orginal angle, make a note of the position on the adjustment pin and then decide how the knife will be used. The edge pro gives you a wonderful straight bevel angle. I finish up the second bevel with the sharpmaker and strop lightly to finish. I keep a log of the angles that I put on my knives so I can set up the system again with out thinking. One last note: blue painters tape on the blade to prevent scraches from the water stones grit on the table. Have fun.

 

[tim8557]

With the exception of our Chef's Knife, which I have a finish edge of 20 degrees per side, I keep the rest of the blades at 15 degrees per side. The relief bevel on all of them is something less the the final edge.

I also use the ceramic steel that you can purchase from Edge Pro for a quick, very light tune up if necessary.

Lastly, if you aren't cutting on a wood or plastic cutting block, it's a moot point anyway. And, absolutly no dishwashers. Hand wash only and keep them in a block, not flopping around a drawyer unprotected (both your hands and the knife's edge).

 

[DGG]

I would try 12 degrees per side and see if they hold up for you use. You can always increase it to 15-17-19, etc. as necessary. The thinner the better as long as the edge holds up.