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The best angle for the edge of your knife depends on the type of knife and the intended purpose. Here are some common angles for different types of knives:
15-20 degrees per side: This is a common angle for most Western-style kitchen knives, including chef's knives, utility knives, and slicing knives. It strikes a balance between sharpness and durability.
10-15 degrees per side: Japanese-style knives, like Santoku or Gyuto knives, typically have a thinner blade and are sharpened at a sharper angle, usually around 10-15 degrees per side. These knives are known for their exceptional sharpness.
20-30 degrees per side: For heavy-duty knives like cleavers or machetes, a wider angle of 20-30 degrees is common. These knives are designed for chopping and cutting through tough materials, so they need a more robust edge.
Scalloped or serrated knives: These knives have a different edge design, with small serrations or scallops that assist in cutting. The angle here can vary depending on the manufacturer, but it's usually around 15-30 degrees.
Pocket knives: The angle for pocketknives can vary widely depending on their intended use. A typical range might be 15-25 degrees per side. Remember that maintaining the correct angle while sharpening your knife is crucial for achieving and maintaining a sharp edge. While there are plenty of at home sharpening products available, you might be at risk of shaving off more of the blade than is necessary. Kevin has been sharpening knives for most of his life and can help guide you through the process to ensure the best angle and maintenance plan for your blades.