KNIFE SHARPENING ANGLES – QUICK REFERENCE GUIDE

WHAT IS A KNIFE ANGLE?

- Refers to the angle (in degrees) each side of the knife is sharpened.

- Double bevel = Two sides sharpened (most common).

- Single bevel = One side sharpened (common in Japanese knives).

  Total Angle = Bevel Angle x 2 (unless single-beveled)

CHOOSING THE RIGHT ANGLE

Factors to Consider:

- Use Case: Slicing meat? Chopping veggies? Outdoor use?

- Steel Hardness: Harder = can handle lower angles.

- Blade Thickness: Thinner blades sharpen to lower angles more easily.

ANGLE RANGES & USES

Under 10° (Total: ~14–20°)

- Razors, ultra-fine slicing. Fragile edge.

10°–15° (Total: 20°–30°)

- Japanese chef knives, meat slicing. Delicate edge.

15°–17° (Total: 30°–34°)

- Modern cutlery, fine slicing. Good sharpness, less durable.

17°–22° (Total: 34°–44°)

- General-use kitchen knives, EDC. Best all-around angle.

22°–30° (Total: 44°–60°)

- Hunting, pocket, outdoor knives. Stronger, more durable edge.

Over 30° (Total: 60°+)

- Axes, cleavers, machetes. Tough but less sharp.

FINAL TIPS

- Lower angle = sharper but weaker edge.

- Higher angle = stronger but less sharp edge.

- When in doubt, 20° per side (40° total) is a safe, durable choice for general use.