For standard Western-style Henckels knives, the recommended sharpening angle is 15 degrees per side (a 30-degree total included angle). Older or heavier European Henckels models may use a 20-degree angle per side (a 40-degree total included angle).
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).
To determine if your knife is sharpened to 15∘15 raised to the composed with power15∘ or 20∘20 raised to the composed with power20∘, you can look at its origin or use the visual Sharpie test.
German knives are typically sharpened at a 20-degree angle per side. This wider angle provides a more durable, robust edge capable of handling heavy-duty tasks. In contrast, thinner Japanese-style knives are usually sharpened at a 15-degree angle per side to achieve maximum sharpness.
The handy HENCKELS Handheld 2-Stage Knife Sharpener offers a simple solution to knife care. Featuring both coarse and fine ceramic grits, you can maintain the sharp edge of your blade in one innovative tool. Labeled for easy use, the sharpener has an easy-to-hold handle that is contoured for comfort.
Whether Henckels knives are "high-end" depends entirely on the specific line you are looking at. The brand operates two distinct tiers: Zwilling (premium, high-end) and Henckels (budget-friendly, entry-level).
Using a standard Henckels pull-through sharpener is a straightforward, two-step process. Always start with a clean blade, pull the knife straight back (never push forward), and keep the blade perfectly perpendicular to the sharpener to let the built-in angle guides do the work.
You should not use WD-40 to sharpen a knife. While it can act as an adequate lubricant for oil stones, it will not actually sharpen the steel and may ruin your stones.
Wüsthof’s modern standard for Western-style blades is 14 degrees per side (28 degrees total). For Asian-style knives (like Santokus) and paring knives, they use an even sharper 10 degrees per side. Older classic models traditionally used a 20-degree angle.
Gordon Ramsay uses a honing steel (also called a honing rod or sharpening steel) to maintain and straighten his blades before every use. For heavier maintenance, professional chefs also rely on whetstones or modern rolling sharpeners (like the Tumbler Rolling Sharpener) to re-profile the edge when it goes dull.
Choose 20 degrees for general utility and slicing performance, or 25 degrees for heavy-duty, rugged tasks. The best angle depends entirely on what the knife is used for and the type of steel it is made of.
You can do both, depending on your equipment and personal preference. There is no single "correct" method, as both edge-leading (push) and edge-trailing (pull) strokes serve specific purposes.
If you use a small or medium size knife only for light work such as paring, peeling, or light slicing you may prefer to sharpen it at 15 degrees in order to take advantage of its increased sharpness.
ULTRA-SHARP BLADES: Superior professional-level sharpness that ensures precision cutting. THE LAST KNIFE YOU'LL EVER NEED TO BUY: German Engineered Knife Informed by over 100 Years of Mastery. HENCKELS knives are built to last.
A 20-degree angle (per side) is the standard factory edge for most traditional Western, European, and American knives. This includes the majority of outdoor, pocket, and everyday carry (EDC) knives, as well as general-purpose kitchen cutlery.
HENCKELS offers flatware lines that reflect the excellent engineering and design for which our cutlery is known. All flatware features the beauty and functionality of superior 18/10 stainless steel, which provides optimal corrosion resistance. Each spoon, knife, and fork offer everyday durability.
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), which is the most common form of skin cancer.
The more you sharpen a knife, the sharper it will get
This is not true. Over-sharpening a knife can actually damage the edge and make it duller.
Bobby Flay most frequently uses Shun knives, specifically the Shun Classic Western Chef's Knife. He loves these Japanese-crafted blades for their lightweight balance and versatility. For smaller, all-around prep, he has also been known to reach for the Shun Classic Hollow-Ground Santoku.
To quickly find out if your knife has a 15∘15 raised to the composed with power15∘ or 20∘20 raised to the composed with power20∘ edge, use the Sharpie test. Color the edge with a marker, make a few sharpening strokes, and see where the ink is removed.
The fastest way to dull a knife is by cutting on ultra-hard surfaces like glass, granite, ceramic, or directly on dinner plates. Because these materials are harder than the knife steel, repeated impacts cause microscopic edge rolling, chipping, and catastrophic dulling in just a few uses.
When deciding between Wusthof and Cutco, the "better" brand depends entirely on your cooking habits, maintenance preferences, and how you feel about sharpening your knives.
The golden rule of knives is simple: A sharp knife is much safer than a dull knife.
Yes, you should always wash a knife after sharpening. Sharpening actively removes steel from the blade, leaving behind microscopic metal shavings and stone grit. Washing prevents these particles from transferring into your food or causing the fresh edge to rust and corrode.