What is the most common blade angle?
The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Many Western knife angles fall into the 20-22 degree category. Asian knives sold in the U.S. usually have a more acute angle and both sides are sharpened to about 15 degrees.
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
Kitchen knives use finer angles for slicing and detailed trimming, usually between 15 and 18 degrees. Pocket knives are usually between 17 and 25 degrees making them a bit more sturdy and holding up to a day's work. Outdoor camping and bush crafting blades are usually 25 to 35 degrees.
The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges. However, there are exceptions to this rule of thumb.
There isn't a best angle, only angles that better lend themselves to specific applications. Fine slicing of delicate foods is easier with a low angle, while chopping through raw squash is best done with a larger angle. Said differently, the lower the edge angle, the less durable the edge will be.
Most knives which are used both in professional activities and in the household, have blades sharpened within a range of 30 to 40 degrees (e.g. benchmade knives have a 30-35 degree inclusive angle).
Generally, Kershaw knives are sharpened to angles of between 20° and 22°. Fillet knives, however, are usually sharpened to 18°. When sharpening your Kershaw blade, we recommend maintaining a consistent angle of 18°–22°.
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santoku knives, is 15 degrees on each side (30 degrees total). The blade-edge angle for santoku knives is 10 degrees on each side (20 degrees total). All handles are contoured for a secure, comfortable grip.
Leatherman's standard sharpening angle for plain edge blade sections is 32° (16° per side). Serrated blade sections are sharpened to 20° (one-sided).
All Benchmade knives are sharpened by hand, so you need to find the angle, especially with the Mini-Adamas. The last thing you want is to reprofile the knife. I found the angle at 34° inclusive (17° on each side).
Should I use 15 or 20 degree knife edge?
In general, you can sharpen all kitchen knives and all qualities with the stable 20° angle, because it achieves a very good basic sharpness. But, some knives have special steel compositions and qualities that allow them to be sharpened even finer with the 15° angle.
Another potential issue with a knife that is too sharp is that it can actually damage the material you are trying to cut. For example, if you are slicing through delicate fabric or paper, a blade that is too sharp may leave jagged or frayed edges that can ruin the material.
Most blades manufactured in North America are approximately 20 degrees, providing a good balance between durability and sharpness. This range contains the best angle for knife sharpening when you're looking for a general-use blade.
noun. : the angle between the chord of a propeller or rotor blade and a plane normal to the axis of rotation, its value varying along the span and decreasing from root to tip because of blade twist.
|Type of Knife or Tool
|Chef's Knives Kitchen Knives Smaller Knives Boning Knives Carving Knives
|17 - 22 Degrees
|Fillet Knives Paring Knives Sushi Knives Most Japanese Cutlery
|12 - 17 Degrees
|Straight Razors Razor Blades X-Acto Knives
|7 to 12 Degrees
Factory edge is 15-16* per side, which is 30-32* inclusive. The sharpmaker lists inclusive angles (15* per side for 30, and 20* per side for 40).
The best way to maintain Cutco straight-edge knives at home is to use our Knife Sharpener. It is designed with our knife edge angle in mind, which is 30 degrees inclusive or 15 degrees on each side. To use the Cutco Knife Sharpener, securely grip the handle, making sure to wrap your fingers around for safety.
A: Hey there, it comes with a 30°-35° factory angle but this knife can be sharpened from anywhere from 10° to a 40° depending on your use for the knife. 10°-15° you´d use for shaving, 15°-20° for slicing, 25°-30° for general use and 35°-40° for chopping. Hope this helps.
Utilizing the hardest natural substance on earth, our patented diamond abrasives sharpen edges faster and easier. Applies a traditional 20 degree edge or a finer 15 degree edge for precision slicing.
What steel is the Kershaw blur?
High-performance 14C28N stainless blade steel provides corrosion resistance and hardness. The black Blur has a Cerakote coated blade for extra blade protection and enhanced looks. Please note that older models use a black DLC finish. Current production models are built with a Cerakote blade finish.
The angle will between 17-22 degrees for most of our knives with the exception of the K.I.S.S. line which will range from 32-34 degrees. We do recommend consulting a professional cutlery sharpener for best results.
Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris) is 10˚ per side. We offer a variety of sharpening products with pre-set angles. Learn how to use our different sharpening tools here.
Every knife in the Classic collection is manufactured in Spain using high-quality forged German stainless steel. Fine edges ensure precision with your cutting tasks, and the balanced handle and seamless blade transition are ideal for comfortable use and long life.
We hand sharpen all of our knives and tend to sharpen at between 15 and 17 degrees on each side (30 inclusive). Hope this helps…. Benchmade Knife Co., Inc.