The best way to maintain Cutco straight-edge knives at home is to use our Knife Sharpener. It is designed with our knife edge angle in mind, which is 30 degrees inclusive or 15 degrees on each side.
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.
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).
While only straight-edge knives can be sharpened at home, Cutco's Double-D® edge will stay sharp for years, due to its recessed edge design. When knives with those edges need sharpening, they should be sharpened at the factory, which is free as part of The Forever Guarantee.
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.
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).
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.
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.
The angle on a Buck Knife is set based on how we feel the knife will be used. Heavy use needs a strong and blunt “V,” while skinning or filleting would need a deeper but more vulnerable “V.” We tend to grind to 13-16 degrees per side (see illustrations).
When you dice or chop an onion, using the right knife is essential. To get concise, clean cuts, try using a chef's knife rather than a serrated knife.
Cutco's handles are made from a highly engineered thermo-resin that will not crack, chip or absorb moisture and they are dishwasher safe. 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.
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.
Cutco knives with straight edges (Paring, Chef, Santoku, Boning, etc.) require periodic sharpening to maintain optimum performance. We recommend our Cutco Sharpener, but any sharpening stone, steel or other sharpening device may be used.
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).
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.
The exact angle you sharpen the knife to will depend on the knife you're sharpening. While a boning knife will work perfectly well at a 20-degree angle, a cleaver that's working with the toughest cuts may require an angle of up to 30 degrees.
To maintain the sharpening angle, the blade should be guided at an angle of about 15-20 degrees. It takes practice to keep the right angle, but it will give you a great result.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
The type of steel and the thickness of the blade determine how thin the cutting edge can be sharpened. Japanese knives often have a small cutting angle of approximately 15 degrees while a European knife has one of 20 degrees. Here we are talking about a sharpening angle per side.
Don't run your knife through a knife system or device. Running your blade through a device will unevenly chew up the edge, can scratch the face of the blade, and will not get your knife as sharp as using a whetstone to sharpen. Do not belt sharpen knives.
Short answer is whatever feels comfortable and works for you. I tend to do back and forth while gradually moving up and down the blade. On my cheap utility knives, this works fine all through the grits, then I finish with edge leading on the steel.
It's very important that the knife blade is cleaned after sharpening and before use. There will be small, even microscopic metal particles attached to the blade that the steel has removed. Clean your blade by hand, don't let it soak in any liquids, and dry it immediately to prevent spots and rusting.