Renowned knife manufacturers like Zwilling, Wüsthof, Güde, Kai Shun, or
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).
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 santokus, is 15 degrees on each side (30 degrees total).
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.
Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris) is 10˚ per side. We offer a variety of sharpening products with pre-set angles.
But, all jokes aside, Japanese blades are quite literally sharper than German blades and are better at retaining that sharpness, too. Since German steel contains less carbon than Japanese steel, German knives typically require sharpening more often than their high-carbon counterparts.
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.
The Zwilling Pro 8-Inch Chef's Knife has a similar design to the Wüsthof, but Zwilling's blades are generally more flexible, which the brand attributes to its technique of heating the steel at extreme temperatures before hardening it with ice.
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.
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.
While some stones – like those made of diamond or ceramic – can be used dry, they still usually benefit from a little water. Soaking the whetstone is important because it helps protect the stone from damage and wear. Sharpening your knives with a dry stone won't hurt the knife, but it will damage the stone over time.
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Stamped Global blades have edges that are razor sharp. To obtain such sharp edges, they are factory sharpened at an angle between 10 and 15 degrees.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
Your preferred sharpening angle should align with your cooking style and tasks. If precision and intricate dishes are your focus, the 15-degree blade may suit you best. On the other hand, if your culinary endeavors involve everyday tasks or robust ingredients, a 20-degree edge might be more appropriate.
Wusthof changed the cutting edge of Wusthof knives in 2010 and began using the PEtec technology. PEtec stands for Precision Edge Technology. Wusthof's cutlery has an edge created using precision lasers, which sharpen the blade to a degree angle of 28 (14 degrees per side).
Wusthof is now recommending 14 degrees per side for its kitchen knives but until recently recommended 20 degrees. So the 14 degree recommendation may only be applicable to its newer steels. I have read that 14 degrees, 15 degrees, and 17 degrees is ideal for Wusthof kitchen knives.
A favourite among the Jamie Oliver food team, the santoku knife is great for slicing, dicing and chopping. Japanese in origin, the flat edge and sheepsfoot blade not only looks beautiful, but is super efficient, too.
Why are Wusthof knives so expensive? Wusthof knives are known for their exceptional quality and are highly regarded by professional chefs and home cooks alike.
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.
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
A. Some of the top German knife brands include Wusthof, Zwilling J.A. Henckels, and Solingen.