The blade- edge angle for all
The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges. However, there are exceptions to this rule of thumb.
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santoku knives, is 15 degrees on each side (30 degrees total). The blade-edge angle for santoku knives is 10 degrees on each side (20 degrees total). All handles are contoured for a secure, comfortable grip.
On Wüsthof European-Style knives, the blade edge angle has been reduced to 28 degrees (14 degrees per side), while Asian-style Santoku, Nakiri and Chai Dao knives have a blade edge angle of 20 degrees (10 degrees per side).
Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives. It is our experience that kitchen knives sharpened to 17 to 20 degrees cut very well and are still durable.
Renowned knife manufacturers like Zwilling, Wüsthof, Güde, Kai Shun, or Global usually recommend the 15 degrees grinding angle to sharpen the knives because it perfectly combines the stability of the blade and the sharpness of the edge.
Cutco's straight-edge sharpener has carbide sharpening inserts that are set at a 15 degree angle, which is the angle at which Cutco straight-edge knives are designed.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
German knives are sharpened at approx 20-22 degrees making the edge more durable but less prescise. The grit used here is commonly not above 800. The honing steel is used to true the edges of these blades. Japanese knives are made with a thinner blade and are ground to a more precise edge.
Shun knives, for example, are sharpened to a 16° angle on each side of the blade. The lighter, thinner blade makes Japanese steel knives like Shun extremely agile, precise, and can even be less tiring to use.
Zwilling represents the premium segment, offering mid-range to high-end crafted knives with superior performance. Henckels, on the other hand, focuses on value and practicality, providing affordable, reliable knives for everyday use.
Henckels Classic
Every knife in the Classic collection is manufactured in Spain using high-quality forged German stainless steel. Fine edges ensure precision with your cutting tasks, and the balanced handle and seamless blade transition are ideal for comfortable use and long life.
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santokus, is 15 degrees on each side (30 degrees total). The blade- edge angle for santoku knives is 10 degrees on each side (20 degrees total). All handles are contoured for a secure, comfortable grip.
Sharpening at a higher angle will tend to give you a less sharp edge, sharpening at a lower angle will greatly increase the time it takes to sharpen the knife. Maintaining a Consistent Angle - This is a fancy way of saying don't rock the edge when you sharpen.
The last step in sharpening is removing the burr – the hide side of an old leather belt will do, or buy a strop such as this one. A bit of baby oil on the leather will help you get a nice, even covering of the polishing compound. As with most things, you get what you pay for.
Both styles provide their own set of benefits. German knives are thicker and heavier to provide added strength and durability for your heavy-duty chopping, while Japanese knives are made of carbon-rich steel for a lightweight blade and razor-sharp edge that offer edge retention and ultimate control and precision.
The blades of Western knives were manufactured with 20-degree angles, while Asian knives were made with narrower 15-degree angles. But in recent years,the trend toward slimmer blade construction has spread west; many European and American knife manufacturers now offer knives with blades sharpened to 15 degrees.
It's just some, like ceremic knives, are hard and brittle and need special equipment to sharpen them, like diamond Lapping. Ceremic blades are harder than normal honing stones, so, will not make any sharpening effort. However, pretend rubber knives are only for show and definitely cannot be sharpened.
Henckels typically get a score of 56-57 on the scale and Wüsthof gets a 58, so technically Wüsthof is a slightly harder steel. This is good because it means Wüsthof knives vs. Henckels will hold their sharpened edge better. On the flip side, a softer Rockwell score means a knife is easier to sharpen.
The Best Celeb Chef's Knife: Shun Classic Western Chef's Knife. The knife that topped our testing is Bobby Flay's favorite, the Shun Classic Western Chef's Knife. The heft and comfort of the handle, sharpness of the blade, and overall balanced proportions made it stand out against the others.
The right tools make things easier. Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife.
Cutco Knives feature a full tang, where the blade extends the full length of the handle, to provide strength and balance. Nickel silver rivets securely attach the handle to the blade and will resist pitting and tarnishing while staying flush with the handle for comfort, strength and durability.
In general, you can sharpen all kitchen knives and all qualities with the stable 20° angle, because it achieves a very good basic sharpness. But, some knives have special steel compositions and qualities that allow them to be sharpened even finer with the 15° angle.
Your Shun is designed for a lifetime of use and can be sharpened again and again. When sharpening, it's critical to make sure the knife is sharpened at the correct 16° angle.