All angles The sweet spot
Knife won't stay sharp? Use your angles.
The angle15° for Asian-style knives, 20° for Western
Most Western kitchen knives are sharpened to about 20° per side and most Asian-style knives to about 15°. Smaller angles make a thinner, sharper edge that cuts more easily but chips sooner.
The video for this angle is on its way.
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How to do it
- Find out your knife's factory angle. If unsure, ask the maker.
- Use a guide or a sharpener set to that angle.
- Color the bevel with a marker. After a few strokes, see where the ink came off.
- If ink stays at the very edge, raise the angle slightly. If it stays at the shoulder, lower it.
- Work both sides evenly, then hone lightly.
Why it works
The angle sets the edge's thickness. A thinner edge slides through food with less force, while a thicker edge is tougher. Holding the same angle every stroke matters more than the exact number.
Questions
Can I sharpen a 20° knife to 15°?
You can, but it takes more metal removal, and the thinner edge may chip on harder steel or hard foods.
How do I hold a steady angle by hand?
Clip-on angle guides or a sharpener with fixed slots make it easy to repeat.