When sharpening a knife, the sharpening angle refers to the angle between the blade and the sharpening surface. This angle is crucial for achieving the desired sharpness and edge retention. If the sharpening angle is too low, it can lead to several issues that can affect the knife's performance. Here's how you can tell if the knife sharpening angle is too low:
Blade Damage: If the angle is too low, you risk grinding the edge of the knife against the sharpening surface too aggressively. This can result in excessive metal removal, and the edge may become uneven or even damaged.
Difficulty in Sharpening: Maintaining a very low angle can be challenging, especially for beginners. It requires precise control and a steady hand. If you find it difficult to keep the blade at a consistent low angle, it might be too low for your current skill level.
Quick Dulling: An edge with an extremely low angle may initially feel very sharp, but it can quickly lose its sharpness because it lacks the necessary durability. The edge can deform or roll over with regular use, leading to frequent resharpening.
Increased Risk of Accidents: Working with a very low angle can increase the risk of accidents. The blade may catch or slip on the sharpening surface, potentially causing injuries.
Reduced Edge Strength: A lower angle means a thinner edge, which can be more susceptible to chipping or breaking, especially on harder tasks or cutting dense materials.
Uneven Bevel: If you are using a guided sharpening system, a very low angle can cause the bevel to be uneven along the length of the blade.
To avoid these issues, it's essential to use an appropriate sharpening angle based on the type of knife, its intended use, and your sharpening skills. For most Western-style kitchen knives, a sharpening angle of around 15-20 degrees per side is common. Japanese-style knives might have more acute angles, ranging from 10 to 15 degrees per side. Ultimately, the right angle will depend on the specific knife and your intended use. If you're uncertain about the correct angle, it's better to start with a slightly higher angle and gradually adjust as needed, based on the results you achieve. Practice and experience will help you find the optimal sharpening angle for your knives.