What angle should I sharpen my knife at?
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By A Mystery Man Writer
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4.8(728)
Product Description
Here's the short answer: Sharpen Japanese knives at 15º each side, Western knives at 20º each side and meat cleavers at 25º each side. But there's a bit more to it than that The angle you hold the knife at to the whetstone is called the ‘edge angle’. A shallower edge angle means a sharper knife but a more delicate.
One of the most important things to get right with knife sharpening is the angle you sharpen at. But edge angles aren’t quite as straightforward
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✅PROVIDES YOU AN EASE IN SHARPENING YOUR KNIFE- This Knife Sharpener is made in Japan whose quality is close to a natural whetstone. It has whetstone