What angle do you sharpen a chefs knife?

Answer 1

A Chef's knife is sharpened at an angle of 20 Degrees and a fillet knife is sharpened at an angle of 17 degrees.

Japanese style knives are sharpened only on one side to a 15 degree angle.

Answer 2

The angle at which you sharpen a chef's knife can vary depending on personal preference and the knife's intended use. However, a common and recommended angle for sharpening a chef's knife is approximately 15 to 20 degrees per side. This means that each side of the blade is sharpened at an angle between 15 and 20 degrees relative to the centerline of the blade, resulting in a total inclusive angle of 30 to 40 degrees.

Here's a bit more detail on these angle ranges:

15 Degrees per Side (30 Degrees Inclusive): A 15-degree angle per side is a relatively acute angle and is often used for knives that require very sharp edges and precision, such as Japanese-style knives like Santoku or Gyuto. These knives excel at slicing and fine chopping tasks.

20 Degrees per Side (40 Degrees Inclusive): A 20-degree angle per side is a slightly wider angle and is commonly used for Western-style chef's knives. It provides a good balance between sharpness and durability. Most factory edges on chef's knives are in this range.

It's important to note that while 15 to 20 degrees per side are common recommendations, you can adjust the angle based on your preferences and the knife's purpose. Some people may prefer a slightly narrower or wider angle to suit their cutting style and the type of food they frequently work with. Additionally, knives with single-bevel edges, like traditional Japanese sushi knives, have different sharpening angles.

When sharpening a chef's knife, maintaining a consistent angle on both sides of the blade is crucial to achieve a sharp and even edge. You can use a sharpening guide or practice your technique to ensure that you sharpen at the desired angle consistently. Ultimately, the best angle for your chef's knife may depend on your specific culinary needs and the type of knife you're using.