| Today, more and more people are sharpening | | | | withstand tougher cutting jobs. |
| their knives themselves to save money and avoid | | | | Many knife manufacturers will disclose the angles |
| the hassle of sending the blades out for | | | | of their blades to aid in sharpening. If you can't |
| sharpening. If you have recently started | | | | find the exact angle, try to match your angle to |
| sharpening knives and other household blades, you | | | | the existing blade. There are also some common |
| need to know about sharpening angles. Too many | | | | angle measurements used for certain blades. For |
| people ignore the angle they are creating on the | | | | example, utility knives are nearly always ground |
| blade, believing that it doesn't matter as long as | | | | to a 45 degree angle, which is very durable. A 30 |
| the knife is sharp. | | | | degree angle is found on blades used to cut |
| When sharpening your knives, the angle is actually | | | | cardboard, carpet, and other thick materials. Most |
| among the most important considerations, as it | | | | kitchen or outdoor knives range from 20 to 25 |
| determines the purpose and use of the knife. | | | | degrees. Finally, an 18 degree angle is suitable for |
| Achieving the right angle ensures that the knife | | | | scalpels and similar blades, as it creates an |
| will remain as sharp as possible when used for the | | | | extremely sharp but delicate edge. |
| purposes it has been designed. Every knife has a | | | | Always use an angle guide, which holds your knife |
| particular sharpening angle that will maximize its | | | | at a set angle against the sharpening tool, |
| cutting power and durability. This knife angle is set | | | | whether you're using a sharpening stone, a |
| by the manufacturer; you should attempt to | | | | pull-through knife sharpener, or another sharpening |
| sharpen your knives to the same angle every | | | | system. Although it is technically possible to |
| time. Do not attempt to alter the sharpening | | | | control the angle of the blade without such a |
| angle, or you risk making your knife less sharp | | | | guide, it is quite difficult to do so, especially if you |
| than it could be. You'll get the best performance | | | | have not sharpening many blades. |
| by following the same sharpening angle used by | | | | To sharpen a blade to the correct angle, set up |
| the manufacturer. | | | | your sharpening system on a flat work surface, |
| While the acceptable sharpening angle for some | | | | and place the blade into the angle guide. Slide the |
| blades is relatively forgiving, kitchen blades tend to | | | | knife along the stone or sharpening device in a |
| have a narrow range of acceptable angles. Kitchen | | | | smooth, controlled motion. Besides ensuring that |
| knives, which are made with a very thin edge, | | | | the blade is ground to the correct angle, it is |
| require a small sharpening edge. This factor allows | | | | equally important to avoid varying the angle along |
| the knife to slice cleanly through food with one | | | | the length of the blade. If you place unequal |
| stroke. Kitchen knives, particularly chef's knives or | | | | pressure on the blade, uneven grinding may result. |
| paring knives, have a razor sharp, small angle | | | | Repeat this process several times, using less |
| edge. Utility knives, such as hunting knives, tend | | | | pressure on the blade each time. Then, turn the |
| to have a larger sharpening angle. This leaves a | | | | knife over, and repeat the process on the other |
| thicker and more durable edge that is able to | | | | side of the blade. |