What is the best angle for my knife?

The correct or best angle is determined by the knife's design, type of use, and steel. As a rule of thumb, the more acute the angle, the less durable the edge becomes. Think of a razor, for example. Its acute angle makes it extremely sharp. This causes the sharp edge of the blade to be more fragile.

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.

For most customers, we will by default sharpen their knives to the original manufacturer's specification.

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