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).
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).
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. Learn how to use our different sharpening tools here.
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.
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 blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santokus, is 15 degrees on each side (30 degrees total).
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.
The correct sharpening angle for the blade edge of the best Japanese knives is 10 - 15 degrees on one single side. On a one sided blade, or single bevel the angle would therefore be 10 - 15 degrees in total.
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.
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.
If cared for properly, ie sharpened and used on proper surfaces should be forever. BUT don't expect them to keep their sharp edge without YOU or SOMEONE sharpening them [correctly]. Chefs typically had 2 sets of knives. One they used and the other that was out being sharpened.
Global knives have edges that are razor sharp. To obtain such sharp edges Global knives are factory sharpened at an angle between 10 and 15 degrees. Sharpening at this angle results in a thinner edge, so some words of caution are necessary.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
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.
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.
Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris, Chai Daos) is 10˚ per side. We offer a variety of sharpening products with pre-set angles. WÜSTHOF also offers a low-cost professional mail-in sharpening service.
German knives tend to have angles around 17.5 degrees, while the angle of the blade on Japanese knives is closer to 10 to 15 degrees, creating a sharper blade that can make more precise and controlled cuts.
Every blade is honed by hand at a razor-sharp angle of 9.5° to 12°. The traditional D-shaped handle made from masur birch makes for an evenly-balanced knife, making it easy for the user to stay in control and effortlessly cut up food.
How do I resharpen a Victorinox Kitchen Knife? The kind of edge applied to a blade, determines the sharpness and durability of it. When using a sharpening steel, the angle should be between 30-40°. When resharpening with a grinding wheel, plenty of water must be used to prevent overheating or even burning of the blade.
Here are some German-style cutlery brands and their bevel angles: Henckels 4-Star series are rated at 57 HRC and they typically have 15° bevel. Dalstrong Gladiator series are rated at 56+ HRC with 14°-16° bevel.
It is also appropriate for pocket knives. Most blades manufactured in North America are approximately 20 degrees, providing a good balance between durability and sharpness. This range contains the best angle for knife sharpening when you're looking for a general-use blade.
Knives with an Obsidian blade are considered the sharpest in the world, but this material is not fit for making kitchen knives as they're extremely coarse and brittle.
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.
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.