Knife Sharpening Angle Chart: Find Your Perfect Edge Angle

Cutting with a dull knife could be frustrating and also dangerous. Does not knowing what the right sharpening angle is keep you away from sharpening your knife the right way?

The right sharpening angle makes all the difference between a knife that glides through food and one that struggles. This guide explains everything you need to know about knife sharpening angles.

What Angle Should You Sharpen Your Knife At?

The ideal knife sharpening angle depends on your knife type:

• Western kitchen knives: 20 degrees per side (40 degrees total)

• Japanese kitchen knives: 15 degrees per side (30 degrees total)

• Pocket and utility knives: 22-25 degrees per side

• Hunting and outdoor knives: 25-30 degrees per side

Why these specific angles? The smaller the angle, the sharper but less durable the edge. The larger the angle, the more durable but less sharp the edge.

What Are Knife Edges: Sharpening vs. Honing

Before we dive deeper into sharpening angles, let's clear up a common confusion:

Sharpening removes metal to create a new edge when your knife is dull. It requires stones, guided systems, or electric sharpeners.

Honing realigns the microscopic edge that bends during normal use. It's done with a honing rod (sometimes called a "sharpening steel") and doesn't remove metal.

Many people confuse these terms, but understanding the difference helps you maintain your knives properly.

The Complete Knife Sharpening Angle Chart

Here's a comprehensive knife sharpening angle chart to reference when sharpening any blade:

Japanese knives traditionally have a steeper angle than Western knives because they're typically made from harder steel that can support a more acute edge.

How to Sharpen a Knife: Finding the Right Angle

How to sharpen a knife properly starts with finding the correct angle. Here are three easy methods:

1. The Coin Method

For a 20-degree angle:

1. Stand a U.S. quarter on edge on your countertop

2. Place your knife edge down on the counter

3. Tilt the spine of your knife until it rests on top of the quarter

4. This gives you roughly a 20-degree angle

Pro tip: Two stacked quarters give approximately 15 degrees—perfect for Japanese knives!

2. The Paper Method

1. Fold a piece of paper in half twice

2. Place it under the spine of your knife

3. With the blade edge flat on your sharpening surface, the paper creates roughly a 20-degree angle

3. The Sharpie Trick

1. Color the knife's bevel with a permanent marker

2. Make a few strokes on your sharpening stone

3. Check where the marker has been removed

4. Adjust your angle until the marker is removed evenly across the bevel

This trick helps you match your knife's existing angle—especially important for specialized knives.

15 vs 20 Degree Knife Edge: Which Is Better?

The debate between a 15 vs 20 degree knife edge comes down to your priorities:

15-Degree Edges:

• Advantages: Noticeably sharper, better for precise cuts

• Disadvantages: Requires more maintenance, can chip more easily

• Best for: Japanese knives, preparing vegetables, slicing fish, controlled cutting

20-Degree Edges:

• Advantages: More durable, requires less maintenance

• Disadvantages: Not quite as razor-sharp

• Best for: Western knives, all-purpose cutting, tougher foods

The difference in sharpness is noticeable, but so is the difference in edge retention. Choose based on your cooking style and maintenance preferences.

What is Knife Bevel

The knife bevel is the angled surface leading to the cutting edge. There are three main types:

1. Single Bevel (common in traditional Japanese knives):

• Only one side is sharpened at an angle

• The other side remains flat

• Provides extreme sharpness but requires skill to use

2. Double Bevel (most common):

• Both sides are sharpened at equal angles

• Balanced cutting performance

• Easier to maintain and use

3. Compound Bevel:

• Has a primary bevel and a smaller secondary bevel

• Combines durability with sharpness

• Found in higher-end Western knives

Understanding your knife's bevel type is crucial for proper sharpening technique.

Japanese Knife Sharpening Angle Guide

Japanese knife sharpening angles differ from Western knives for good reason:

Traditional Single-Bevel Japanese Knives

• Yanagiba (sushi knives): 10-15° single bevel

• Deba (fish butchery): 15° single bevel

• Usuba (vegetable knife): 10-15° single bevel

These knives require special sharpening techniques and are often sharpened by professionals.

Modern Double-Bevel Japanese Knives

• Gyuto (chef's knife): 15° per side

• Santoku (all-purpose): 15-17° per side

• Nakiri (vegetable knife): 15° per side

The harder steel in Japanese knives allows for these more acute angles without sacrificing too much durability.

When to Change Your Knife's Factory Angle

Most knives come with a factory edge that's optimized for their intended use. However, you might consider changing the angle if:

1. You use your knife primarily for specific tasks different from its general purpose

2. You find the factory edge doesn't match your cutting style

3. Your knife is made from exceptionally high or low-quality steel

For example, a high-quality chef's knife used mainly for vegetables could benefit from a sharper 15-degree angle instead of the standard 20 degrees.

Common Mistakes When Sharpening at Home

Avoid these pitfalls for better results:

1. Inconsistent angle: The biggest mistake is not maintaining the same angle throughout the sharpening process

2. Too much pressure: Let the stone do the work; excessive pressure leads to uneven edges

3. Skipping grits: Jumping from coarse to fine stones without intermediate steps

4. Over-sharpening: Removing more metal than necessary shortens your knife's lifespan

5. Wrong tools for your knife type: Using inappropriate sharpeners for specific knife styles

The right technique is more important than expensive equipment.

Read more: How to Sharpen a Japanese Knife with a Whetstone.

Simple Test to Know When Your Knife is Sharp Enough

How do you know when you're done sharpening? Try these tests:

1. Paper test: Your knife should slice through printer paper cleanly without tearing

2. Tomato test: A properly sharpened knife should slice through a tomato's skin using just the weight of the blade

3. Thumbnail reflection test: In good light, a truly sharp edge won't reflect light (you'll see a shadow line)

Don't overdo it—a good working edge doesn't need to be razor-sharp for most kitchen tasks.

Maintaining Your Edge: Honing vs. Sharpening

To keep your knives performing well:

1. Hone regularly: Use a honing rod before each cooking session to realign the edge

2. Sharpen occasionally: Most home cooks only need to truly sharpen their knives 2-4 times per year

3. Use proper cutting boards: Stick to wood or soft plastic; avoid glass, marble, or ceramic surfaces

4. Store properly: Use knife blocks, magnetic strips, or blade guards

Good maintenance extends your knife's life and reduces how often you need to sharpen it.

Frequently Asked Questions About Knife Sharpening Angles

1. What's the difference between a single bevel and double bevel knife?

A single bevel knife (common in traditional Japanese knives) has only one side sharpened at an angle, while the other side remains flat. A double bevel knife (most Western knives and modern Japanese knives) has both sides sharpened at an angle.

Single bevel knives excel at precision slicing tasks but require specialized sharpening techniques and more skill to use effectively. Double bevel knives are more versatile and easier to master for most cooks.

2. Can I change my knife's angle from its factory edge?

Yes, you can change your knife's factory edge angle, but consider these factors first:

• The type of steel may limit how acute an angle it can support

• Changing to a more acute angle will make the knife sharper but less durable

• Changing to a wider angle will make the edge more durable but less sharp

• Some specialized knives (particularly single bevel Japanese knives) should maintain their traditional angles

If you decide to change the angle, do so gradually over several sharpening sessions rather than attempting a dramatic change all at once.

3. Will I notice a difference between 15 and 20 degree edges in everyday cooking?

Yes, most people can feel a noticeable difference between 15 and 20 degree knife edges during regular kitchen tasks. A knife with a 15 degree edge will:

• Slide through vegetables with noticeably less resistance

• Create cleaner cuts with less pressure

• Feel "sharper" when performing precision tasks like mincing herbs

However, a 20 degree edge will generally:

• Stay sharp longer during heavy use

• Be less prone to chipping when cutting near bones or frozen foods

• Require less frequent maintenance

For home cooks who primarily cut vegetables and boneless proteins, the 15 degree edge often provides a more enjoyable cutting experience despite needing more frequent maintenance.

4. Do I need special equipment to sharpen Japanese knives?

While you don't absolutely need specialized equipment to sharpen Japanese knives, certain tools can make the process more effective:

• For double-bevel Japanese knives (like Gyuto, Santoku): Standard whetstones work well, but higher grit stones (3000+ grit) help achieve the refined edge these knives are known for

• For single-bevel Japanese knives (like Yanagiba, Usuba): A larger flat stone is helpful, and a nagura stone assists with creating the mud needed for proper polishing of the ura (back side)

Most importantly, you need the skill to maintain consistent angles. For beginners, a simple angle guide can be helpful until you develop muscle memory for the correct angles.

Conclusion: The Perfect Angle for Your Needs

Finding the right knife sharpening angle is about balancing sharpness against durability:

• For precision and sharpness: Choose lower angles (15-17 degrees)

• For durability and less maintenance: Choose higher angles (20-25 degrees)

• For the best of both worlds: Consider a compound bevel approach

The best angle depends on your specific knife, how you use it, and how much maintenance you're willing to do.

Whether you're sharpening German steel or maintaining a traditional Japanese knife angle, the principles remain the same: consistency, patience, and practice make perfect.

Sharpen your knife knowledge alongside your blades! Explore Kyoku chef blog for expert cutting techniques and care tips. And if you're ready for the perfect edge, discover our premium Japanese knife collection—each crafted to maintain ideal sharpening angles that make every slice a pleasure.