15
Which grinding angle is suitable for my knife?
As a rule, kitchen knives of all qualities can be sharpened at 20°, but certain
knives are able to achieve an even keener sharpness with 15°. This depends on
the condition of the blade and the quality of the steel. You can find out whether
your knife is suitable by experimentally sharpening it with the 15° angle for three
to five minutes. If this does not achieve a satisfactory sharpness, then revert to the
20° grinding angle.
15° grinding angle
With the 15° grinding angle, particularly fine Damascus blades and knives made of
high-quality carbon steel achieve a filigree sharpness. The edges of such blades can
be ground very finely, yet retain their stability.
20° grinding angle
The 20° grinding angle quickly achieves a robust sharpness. The knife retains its
sharpness for a long time thanks to the stable cutting edge and is suitable for a wide
variety of application in everyday kitchen use. It also gives many outdoor and pocket
knives a stable edge and excellent sharpness for daily use.
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