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Happy Chefs!
Which Angle do I Pick?
Great question! When it comes to sharpening your knives, the angle matters. 🔪
The choice of the sharpening angle depends on your knife's intended use and the material you'll be cutting. For finer cutting tasks, like straight razors, consider angles under 10 degrees, delivering precision without compromising edge integrity. ✂️
Sharpening at 10 to 15 degrees is ideal for knives used in slicing and cutting soft items such as meat, providing a fine edge with smooth cutting action. 🥩 Many Japanese knives and newer European/American cutlery come pre-sharpened in the 15 to 17-degree range. While this angle enhances cutting ease, it may trade off some durability. ⚔️
Kitchen knives, pocket knives, and outdoor knives typically perform optimally at 17 to 22-degree angles, striking a balance between sharpness and durability. 🍴
For the rugged tasks that pocket knives or hunting knives face, angles between 22 to 30 degrees are recommended, prioritizing durability over razor-sharpness. 🌲 Finally, angles exceeding 30 degrees offer exceptional durability, making them suitable for heavy-duty tools like machetes and cleavers. ⛏️ Choose your sharpening angle wisely to match your cutting needs and enhance your knife's performance!
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