The best angle for sharpening a knife depends on several factors, including the type of knife, its intended use, and personal preference. However, there are a few common angles that are widely recommended:
15 to 20 Degrees: This angle range is commonly used for most Western-style knives, including chef's knives, utility knives, and paring knives. A 15 to 20-degree angle on each side of the blade (total angle of 30 to 40 degrees inclusive) is a good starting point for general kitchen tasks.
10 to 15 Degrees: This angle range is often used for Japanese-style knives, such as Santoku knives and sushi knives. Japanese knives tend to have harder steel and thinner blades, allowing for a lower angle. A 10 to 15-degree angle on each side of the blade (total angle of 20 to 30 degrees inclusive) provides a sharper cutting edge but may require more frequent sharpening.
It's important to note that these angles are general guidelines, and some knives may have specific recommendations from the manufacturer. Additionally, certain specialized knives, like fillet knives or hunting knives, may have different optimal angles depending on their intended use.
When sharpening a knife, using a consistent angle on both sides of the blade is crucial to maintain symmetry. Many sharpening systems, such as sharpening stones or guided sharpening tools, provide angle guides to help maintain a consistent angle while sharpening.
Ultimately, the best angle for sharpening a knife may vary based on individual preferences and the specific knife in question. It can be helpful to experiment with different angles and techniques to find what works best for you and your knives.