Key Takeaways:
Knife angles and sharpening angles are not the same thing, but they're closely related. These two angles serve different purposes: knife angles determine the blade's fundamental characteristics, while sharpening angles help maintain those characteristics over time. Remember the following things:
- Match your sharpening angle to your knife's original design when possible
- Consider your knife's primary use when choosing sharpening angles
- Invest in proper sharpening tools and guides for consistency
- Regular maintenance at the correct angle is better than irregular aggressive sharpening
Ever picked up a knife sharpener and wondered if you're doing it right? Many home cooks and even professional chefs sometimes scratch their heads about knife angles and sharpening angles. Are they the same thing? Should they be? Let's cut through the confusion and get to the sharp facts about these crucial aspects of knife maintenance.
What Are Knife Angles?
A knife angle is the degree at which the bevel (the surface ground to create the edge) veers from the centerline of the blade.
Most knives feature two bevels (double-beveled), where both sides are ground symmetrically. The total included angle is the sum of these two bevels (e.g., 15° per side results in a 30° included angle). Some knives, like traditional Japanese blades, have a single bevel, meaning only one side of the blade is ground while the other remains flat. This design allows for ultra-precise cuts. On the other hand, Western-style knives usually sport wider angles of about 20° per side, making them more durable for everyday kitchen tasks.
The angle choice isn't random - it's a careful balance between sharpness and durability. Here's why different knives have different angles:
- Japanese Sashimi Knife (10-15°): Perfect for precise fish slicing
- Western Chef's Knife (20°): Ideal for all-purpose kitchen work
- Hunting Knife (25-30°): Built to handle tough outdoor tasks
- Meat Cleaver (25-35°): Designed for heavy-duty chopping
What Are Knife Sharpening Angles?
The knife sharpening angle is the angle formed between the knife's blade and the sharpening tool (such as a whetstone or honing rod) during the sharpening process. Getting this position right is very important if you want your knife to work well and last a long time. A smaller sharpening angle makes the edge sharper but more likely to break. A larger angle makes the edge more durable but less sharp.
How Knife Sharpening Angle Works
| Sharpening Angle | Characteristics | Common Uses | Tradeoff |
| Lower Angles (10°-17° per side) | - Extremely sharp edges for precision tasks. |
- Japanese knives - Specialty blades for delicate cuts |
- Prone to chipping - Requires frequent maintenance |
| Moderate Angles (17°-22° per side) | - Balance between sharpness and durability. |
- Most kitchen knives - Western-style knives |
- Suitable for general cooking tasks |
| Higher Angles (22°-30° per side) | - Strong, durable edges for heavy-duty tasks. |
- Hunting knives - Cleavers - Outdoor tools |
- Less sharp compared to lower angles |
Exclusive vs. Inclusive Sharpening Angles
Here's where things can get a bit tricky. When discussing sharpening angles, you'll often hear two terms that can cause confusion among both beginners and experienced sharpeners.
- The exclusive angle refers to the angle on each side of the blade. For example, when you sharpen a knife at 15 degrees per side, that's the exclusive angle you're working with.
- The inclusive angle, on the other hand, represents the total angle when both sides are considered together. It's simply the sum of both exclusive angles. So if you're sharpening each side at 15 degrees (exclusive), the inclusive angle would be 30 degrees.
Most sharpening guides and instructions use exclusive angles in their directions because that's what you'll actually work with during the sharpening process. After all, you can only sharpen one side of the blade at a time, so knowing the per-side angle is more practical for the actual sharpening work.
Key Differences Between Knife Angles and Sharpening Angles
The biggest difference is what they're used for. The knife's original angle is fixed and doesn't change much, but the sharpening angles can be changed to suit your based on your needs and preferences. Going too far from the original angle can hurt the knife's performance and longevity.
How Knife Angles Affect Sharpening Angles
Before you sharpen the knife, you should know how the angle of the knife will affect how you sharpen it. You can get better results and make your knife last longer if you know this. Think about these examples from real life:
| Knife Type | Factory Angle (per side) | Optimal Sharpening Range | Primary Use Case | Reasoning |
| Sushi Chef's Knife | 12° | 12-15° | Sashimi & precise cuts | Maintains ultra-sharp edge needed for clean cuts through fish and delicate ingredients |
| Home Chef's Knife | 20° | 18-22° | General kitchen tasks | Balances edge retention with versatility for various cutting tasks |
| EDC Folding Knife | 20-22° | 20-25° | Daily carry tasks | Provides durability for varied use while maintaining practical sharpness |
| Tactical Folding Knife | 22-25° | 20-25° | Heavy-duty utility | Enhanced edge strength for demanding tasks and rough use conditions |
| Hunting Fixed Blade | 25° | 22-27° | Field dressing & outdoor use | Extra durability for tough materials while retaining adequate sharpness |
This range of examples shows how different knife types require different approaches to angle maintenance based on their intended use. The key is to stay within a reasonable range of the factory angle.
What Common Mistakes to Avoid to Protect Your Knives
Learning from others' mistakes can save you time and protect your valuable knives. Here are the most frequent errors people make when dealing with knife angles and sharpening.
You're Using the Wrong Type of Angle
- Mistake: Mixing up inclusive and exclusive angles
- Solution: Always confirm which measurement system you're using
- Tip: Most kitchen knives use exclusive angles (per side)
- Example: If someone says "40-degree angle," ask if they mean total (inclusive) or per side (exclusive)
Your Pressure Isn't Staying the Same
- Mistake: Varying pressure during sharpening
- Solution: Practice maintaining steady pressure
- Tip: Use a sharpening guide for better consistency. Light, consistent pressure works better than hard, irregular pressure.
You Picked the Wrong Angle for Your Knife
- Mistake: Choosing angles that don't match the knife's purpose
- Solution: Research your specific knife type
- Tip: When in doubt, stick to the original angle. Tougher jobs need wider angles, delicate tasks need sharper angles.
Master Knife Angles and Sharpening Techniques for Optimal Results
Whether you're a professional chef or a home cook, proper knife maintenance is an essential skill. Take the time to learn your knives' angles and practice proper sharpening techniques - your perfectly sliced vegetables and precisely cut proteins will thank you for it!