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).
KNIFE CARE
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.
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.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
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.
A 20 degree angle is the most common angle to sharpen a knife. However, sometimes you just need a quick and easy way to find that angle. When nothing else is available, we've found that folding a piece of paper twice can serve as a good guide to finding the proper angle.
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.
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.
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).
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 15° angle produces an exceptionally sharp edge, perfect for precise tasks like filleting fish or slicing sushi. Precision Cuts: A 15° blade ensures meticulous cuts, paramount for gourmet dishes where presentation is as crucial as taste.
As the actual blade angle is a relationship to the plane of the blade hub, it is necessary to check the hub section in the horizontal or vertical plane. This can be done by setting the protractor head on either 0° or 90° and checking the angle of the hub section.
For traditional Japanese knives such as a yanagiba, deba or usuba. The sharpening angle should be around 15 degrees.
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.
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.
To measure the angle, the knife must be set in a special clamp or on a special platform, then the angle must be adjusted in relation to the apex of the cutting edge to make a perfectly symmetrical measurement.
The blade of a Cutco Knife is made from high-carbon, stainless steel for sharpness, superior edge retention, beauty and easy care. This material also resists rust and corrosion.
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.
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.
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 vast majority of Zwilling knives are forged, making them longer-lasting and more durable. Zwilling knives usually come with a lifetime warranty whereas Henckels stamped knives will have a limited warranty. Tang: Henckels vs.