The best angle for a kitchen knife depends on the type of knife, its intended use, and the user's preference. Generally, kitchen knives are sharpened to different angles based on their design and purpose. The two most common angles are:
15-20 degrees: This angle is commonly used for most Western-style knives, including chef's knives, utility knives, and boning knives. It strikes a balance between sharpness and durability, making it suitable for a wide range of cutting tasks in the kitchen.
10-15 degrees: Japanese-style knives, such as Santoku knives and Gyuto (Japanese chef's knives), often have a more acute angle. These knives are sharpened to a finer edge, providing exceptional sharpness and precision. However, they might require more frequent sharpening due to their thinner edge.
It's important to note that some specialized knives, such as fillet knives or certain Japanese knives, may have even more acute angles to enhance their performance for specific tasks.
When sharpening a knife, maintaining a consistent angle is crucial to achieve a sharp and even edge. Many knife sharpening systems or angle guides are available on the market to help maintain a steady angle during the sharpening process.
Ultimately, the "best" angle depends on the user's comfort level, the type of knife, and the intended use. Some chefs may prefer a slightly more obtuse angle for added durability, while others may prioritize a finer edge for precision cuts. Experimenting with different angles and seeking guidance from experienced knife sharpeners can help determine the ideal angle for a particular knife and its intended use.