Kitchen Knife Blade Angle

Knife sharpening can be intimidating. Now drag the blade. In this video we explain how to find the correct angle for your knife.

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For normal knives you can use an angle between 36 and 40.

Kitchen knife blade angle. While specialty knife makers have come up with varying degrees of blade angles intended for different functions most kitchen knives are sharpened at facets of either 15º or 20º for a total angle of 30º and 40º respectively. The santoku bōchō japanese. A 17 to 20 degree angle covers most kitchen knives. Most western knives are roughly 20 degrees.

A prescribed knife angle of 20 degrees would imply sharpening at 20 degrees on each side which totals to 40 degrees angle. Every knife blade is ground uniquely to form a sharpened edge. Make sure to angle the blade between 15 to 20 degrees in relation with the steel rod. The term santoku may refer to the wide variety of.

Now hold the handle of the knife firmly in one hand and with the blade facing you place it on the sharpening stone at an angle of 10 20 degrees. Make sure that there is a gap less than a 1 4 inch between the back of the blade and the sharpening stone. Place your free hand on the blade but never directly on the cutting edge. Some knives typically japanese manufacturers will sharpen their knives to roughly 17 degrees.

If you look closely at the blade of your kitchen knives you should notice a part at the very edge that angles more steeply this is the bevel. Three virtues or three uses or bunka bōchō 文化包丁 is a general purpose kitchen knife originating in japan. Especially finding the correct angle and checking how to maintain that precious angle. Thus a knife angle is the angle a knife user holds a knife from the sharpening stone.

Its blade is typically between 13 and 20 cm 5 and 8 in long and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The sharpening angle of a japanese knife please find a few examples below is therefore 15 30 2 and of other knives 18 to 20. Standard american and european kitchen knives are double beveled and sharpened on both. It is our experience that kitchen knives sharpened to 15 to 20 degrees cut very well and are still durable.

According to knife specialties the blade degree varies depending on the diverse functions. The sharpening angle for your knife is half the angle of the cutting edge after all you will sharpen on 2 sides. Each side of the blade that has honed an edge is referred to as a bevel. Also rest your fingers holding the knife safely on the knife grip behind the heel.